As a vegetarian, I get REALLY excited when I find a great veg-friendly option of a classic dish. Ramen is one of those dishes, and surprisingly, not something I come across often enough. So when Brie introduced me to NIX I got super excited, not only because they have an avocado broth ramen (!) but because their entire menu is dripping with insane vegetarian plates. So many that it was hard to settle on just one recipe. We finally agreed on a bowl of their avocado ramen – colorful, nutritious, seasonally versatile, and most importantly, pretty easy to put together. Something I will be doing all spring and summer (and fall and winter) long!
Avocado Ramen | Chef John Fraser, NIX
40oz kombu dashi
1 cup white miso
2 ripe avocado
Bring kombu to a simmer. Add the miso and avocado. Using a hand blender, blend until smooth. Hold warm until ready to serve.
4 bags ramen noodles (fresh or frozen from asian grocery)
2 cups pea leaves
2 cups bean sprouts
2 cups shiitake mushrooms, blanched
2 cups tofu, diced
2 eggs, hard boiled
1 cup scallions
1/4 cup chili oil
Bring a pot of water to a boil with a pasta basket insert. Follow package directions for ramen noodles. Place noodles in the center of a large bowl and top with 8-10oz of avocado broth. Arrange vegetables, egg and other garnishes around the top of bowl.
Allow yourself to have some fun with the vegetables and garnishes as the seasons change.