Indian miso noodle soup

My sister loves Ramen and she found this recipe on one of her favorite sites The Chutney Life and tried it out. She sent me pictures for my blog . She really loves this recipe. 

Ingredients :

Ramen noodles - 1 packet

Vegetable broth ( Swanson 1 carton 32 oz)

Garlic - 3 to 4 cloves ( minced)

Ginger - grated 1 tsp

Scallions - 1 bunch chopped ( keep the green and white parts separate. This is because the white parts take longer to cook than the green)

Shiitake mushrooms sliced - 2 packages ( here we get 3 oz packages at our grocery store ) - wash really well and chop into small pieces 

Cilantro - chopped- half a cup

Red miso - 1 tbsp ( fermented soybean paste)

Asafoetida- 1/8 tsp

Cumin seed - 1/2 tsp 

Sambal olek - 1 tbsp ( Indonesian chili paste)

Soy sauce - 2 tsp

Turmeric powder - 1/4 tsp 

Coriander powder - 1/2 tsp

Salt - 1/2 tsp or to taste 

Oil - 1to 2 tbsp

Red chili flakes ( optional)

Instructions:

1. Cook the ramen noodles per package instructions and drain them and run cold water over them to stop the cooking process and to prevent them from becoming mushy 
   
   
2. In a large deep pot heat the oil on medium heat. Once hot place the cumin seeds in there and let them sputter. Then add the scallions ( white portion), asafoetida and sauté for a few seconds 
3. Now add the chopped mushrooms, salt, turmeric powder and sauté until the mushroom are soft. Make sure they don’t stick to the pan
   
   
   
   
4. Add the minced garlic, grated ginger and sauté . Now add the vegetable broth , cilantro , soy sauce , Sambal olek, scallions ( green)  and let it simmer.
5. In a small bowl add the miso paste and a little bit of the hot broth and mix well so the paste dissolves. Once dissolved add this mixture back to the pot. 
6. Let the broth cook on medium heat for 10 minutes , stir to ensure the ingredients are mixed 
7. In a bowl add the ramen noodles and pour in the broth and garnish with chili flakes, scallions and cilantro 
8. Indian miso soup is ready to serve