For those who find solace in a bowl of steamy ramen on rainy days, Chef Andrea Carlson from Harvest Community Foods in Vancouver’s Chinatown details the recipe for one of her signature flavor-packed noodle soups. “Everyone loves warm broth during the cold winter months — it’s nourishing and comforting,” she says. “Ramen is a hearty meal that fills you up and warms you from the inside out, which we believe is the very definition of comfort food.”
A delicate sip with just a kiss of sweetness will complement this salty, savory and thick broth-sauce, yet not overpower the balance of flavors.
Wine: Tantalus 2016 Riesling, Okanagan Valley
Beer: Four Winds Brewing Saison
Cider: Salt Spring Wild Cider Semi-Dry
Spirit: Long Table Distillery Texada Vodka
Squash and Miso Ramen
Recipe courtesy of Chef/Owner Andrea Carlson, Harvest Community Foods, Vancouver, BC
Serves 2
6 inches kombu (edible kelp)
1 onion, sliced
2 garlic cloves, chopped
2 tablespoons diced ginger
2 tablespoons sesame oil
1½ cups red kurri or kabocha squash, peeled, de-seeded and cubed
Salt, to taste
½ cup miso
¼ cup soy sauce
10 ounces (1 package) uncooked ramen noodles
2 bunches watercress
2 teaspoons toasted white sesame seeds
1 sheet Nori, cut into 4 squares
Sesame oil, to taste
Soak the kombu in 2 quarts of water for 3 hours.
In a large saucepan cook the onion, garlic and ginger in the sesame oil until soft. Add the squash and cook for a few minutes. Season with salt.
Add the kombu and the water it has been soaking in and bring to boil, then lower the heat and simmer until the squash is soft. Remove from the heat and add the miso. Remove the kombu and then blend until smooth. Season with soy sauce and more salt to taste.
Cook ramen noodles in boiling water for 2 minutes then drain. Pour the squash sauce over the noodles, garnish with the watercress, sesame seeds, nori and sesame oil.
