Rishi Tea & Botanicals is proud to announce an exclusive partnership with “Dr. Turmeric” artisan foods from Taiwan. The “Dr. Turmeric” line ranges from turmeric noodles, sauces, condiments and cold-pressed oolong tea seed oil. It also features several different varietals of turmeric powder as well as ginger and galangal root powders. The selections are deliciously flavorful and functional. Learn more about our 20 years relationship with the family behind Dr. Turmeric.
Serves 2 medium bowls
18g Pacific Kombu
270g Yellow Onion, half-round slices
80g King Trumpet Mushrooms, fresh, sliced
70g Oyster Mushrooms, fresh, sliced
30g Whole Oyster Mushrooms dried
75g Chanterelle Mushrooms, fresh, sliced
60g Leeks, thinly sliced, whites only
45g Scallion, sliced
85g Okra, sliced
1 ear Sweet Corn, steamed whole, reserved in the husk
1 Baked Yukon Gold Potato
3 Tbsp Tamari Soy Sauce
1 sheet Nori Seaweed
140g White Miso Paste
2 Tbsp Mirin Cooking Wine
½ tsp Doctor Turmeric Bamboo Ginger Powder
2 Tbsp Doctor Turmeric Red Turmeric Powder
½ tsp Black Pepper, finely ground
¼ cup Pan-Toasted Sesame Seeds (grind just before serving noodle bowl)
Turmeric Miso Paste:
In a small mixing bowl, combine white miso, mirin, red turmeric powder, black pepper and bamboo ginger powder. Stir to incorporate into a smooth, even paste. Reserve the Turmeric Miso Paste for adding to the stock pot. It should smell amazing with a golden glow and a fruity, floral and inviting aroma.
Turmeric Miso Soup base:
Cold Brew 18g of kombu in 1.5 liters of spring water overnight (at least 12 hours). Decant the cold brew kombu and kombu pieces into a 1-gallon stock pot. Bring to boil then reduce to a simmer for 10 minutes. Remove the kombu pieces with tongs and discard.
Turn the heat up to medium-high on the stock pot. Add onion, leek, scallion, fresh and dried mushrooms and okra to the pot. Maintain a moderate and steady simmer with the pot covered for 20 minutes.
Reduce the heat of the stock pot to low and add the tamari soy sauce, and miso paste. Stir to dissolve the Turmeric Miso Paste into the soup. The soup will become a brilliant and lovely golden color after a few minutes of stirring.
Husk the steamed corn and whittle the kernels into the soup. Fold and cut the nori seaweed with a food scissors into ribbons and add to the soup. Cube the baked potato with the skin and add it to the soup. Stir to incorporate over low heat. Once combined, cut the heat, being mindful not to caramelize nor scald the soup.
Cover and let sit hot, awaiting to be ladled into each noodle bowl.
Notes: This soup is also great with rice as a vegan dashi-based miso soup.
In stock pot, boil water, cook the Doctor Turmeric Ramen Noodles to “al dente.” Add cooked ramen noodles to deep bowl. Cover with the Turmeric Miso Soup. Dress with roasted ground sesame seeds and the Turmeric Chili Tea Seed Oil Condiment to taste.
Notes: Real-deal ramen spots have sesame grinders on the counter along with other traditional condiments like chili oil, black pepper and different types of pickles.