Brussel Sprout and Onion Tomato Ramen

Brussel_Sprout_Onion_Tomato_Ramen_Recipe_001

I need to use up my two packets of amazing Koyo ramen, and what better way to use that, than to mix it with miso and brussel sprouts, right? I love that ramen and miso seem to just flow together.

Brussel_Sprout_Onion_Tomato_Ramen_Recipe_002

I have to be honest, I was afraid of trying brussel sprouts for a long time because people just seem to hate it, but one day I gathered the courage to try, and found that I absolutely loved them. What was all that about?

Brussel_Sprout_Onion_Tomato_Ramen_Recipe_003

So yes, since then, I have been pretty crazy with brussel sprouts, it’s like a miniature cabbage, it does taste different, but it can be really amazing and sweet, rather than that ‘bitter’ flavour people tend to talk of it.

Brussel_Sprout_Onion_Tomato_Ramen_Recipe_004

For this, I tried to make a bit of a reddish sauce with blending a tomato, which turned out super awesome, though by the end, it did dry up a little, so be sure you use a big tomato, and it’s even better if it’s ripe.

Brussel_Sprout_Onion_Tomato_Ramen_Recipe_005

Brussel Sprout and Onion Tomato Ramen

1 tablespoon extra light olive oil
1/2 medium yellow onion
2 cloves garlic
1 Roma tomato
2 tablespoons miso paste
A few sprinkles Korean red pepper flakes or regular red pepper flakes
2 cups brussel sprouts
1 teaspoon sesame oil
1 teaspoon onion powder
1/4 teaspoon ground ginger
A few sprinkles ground pepper
2 packets organic ramen (eg Koyo)
1 scallion (garnish)

Ramen: Be sure you start boiling the water when the onions are half way done. Cook the ramen according to instructions, which is usually by boiling water, putting the blocks of ramen in and cooking on high until they’re soft, then drain very well.

Chop the onions into thin pieces, then chop those in half. Dice up the garlic and put it in the frying pan with a tablespoon of olive oil.

Brussel_Sprout_Onion_Tomato_Ramen_Recipe_006

Put the roma tomato into a high speed blender and blend until it becomes a mostly a liquid. It’s alright if it’s chunky though. Spoon the blended tomato out into a bowl and add the miso and pepper flakes. Stir very well until it’s mixed together very well. Add the tomato, miso and chili sauce to the onions.

Turn the heat on medium high-high (6 or right under) and cook the onions in the sauce for about 8 minutes, stirring all the time.

Meanwhile, chop each of the brussel sprouts into 3-4 pieces, be sure to rip some leaves out.

Brussel_Sprout_Onion_Tomato_Ramen_Recipe_007

After the onions have cooked for 8 minutes, add the brussel sprouts and stir very well. Cook and stir for 2 minutes, then add the sesame oil, onion powder, ginger powder and ground pepper.

Stir some more, and cook for 2 more minutes.

Finally, add the drained ramen, stir it around and cook for a final 3 minutes before turning off the stove.

Brussel_Sprout_Onion_Tomato_Ramen_Recipe_008

Garnish with small slices of scallion if desired.

Brussel_Sprout_Onion_Tomato_Ramen_Recipe_009

Note: If you don’t want to use a blender because it takes too long or makes a big mess, you can finely mince the tomato, just be sure you save all the juice, and then crush it with your hands so that there’s no big chunks.

Brussel_Sprout_Onion_Tomato_Ramen_Recipe_010

Brussel Sprout and Onion Tomato Ramen
Serves: 2
 

Ingredients
  • 1 tablespoon extra light olive oil
  • ½ medium yellow onion
  • 2 cloves garlic
  • 1 Roma tomato
  • 2 tablespoons miso paste
  • A few sprinkles Korean red pepper flakes or regular red pepper flakes
  • 2 cups brussel sprouts
  • 1 teaspoon sesame oil
  • 1 teaspoon onion powder
  • ¼ teaspoon ground ginger
  • A few sprinkles ground pepper
  • 2 packets organic ramen (eg Koyo)
  • 1 scallion (garnish)

Instructions
  1. Ramen: Be sure you start boiling the water when the onions are half way done. Cook the ramen according to instructions, which is usually by boiling water, putting the blocks of ramen in and cooking on high until they’re soft, then drain very well.
  2. Chop the onions into thin pieces, then chop those in half. Dice up the garlic and put it in the frying pan with a tablespoon of olive oil.
  3. Put the roma tomato into a high speed blender and blend until it becomes a mostly a liquid. It’s alright if it’s chunky though. Spoon the blended tomato out into a bowl and add the miso and pepper flakes. Stir very well until it’s mixed together very well. Add the tomato, miso and chili sauce to the onions.
  4. Turn the heat on medium high-high (6 or right under) and cook the onions in the sauce for about 8 minutes, stirring all the time.
  5. Meanwhile, chop each of the brussel sprouts into 3-4 pieces, be sure to rip some leaves out.
  6. After the onions have cooked for 8 minutes, add the brussel sprouts and stir very well. Cook and stir for 2 minutes, then add the sesame oil, onion powder, ginger powder and ground pepper.
  7. Stir some more, and cook for 2 more minutes.
  8. Finally, add the drained ramen, stir it around and cook for a final 3 minutes before turning off the stove.
  9. Garnish with small slices of scallion if desired.


Brussel_Sprout_Onion_Tomato_Ramen_Recipe_011

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>