Dinner | eggs | Lunch | Vegan | Vegetarian
Bean ramen
Servings
2
servingsPrep time
10
minutesCooking time
1
hour10
minutesBased on https://www.seriouseats.com/double-bean-mazemen-broth-less-ramen-with-savory-beans
Ingredients
1/3 cup dry white beans, soaked overnight
2 tablespoons bean paste, such as miso, gochujang, or doenjang
2 tablespoons sesame oil or chili oil
10 ml rice vinegar
2 portions ramen noodles
Salt and pepper, to taste
Optional toppings: 2 onsen or soft-boiled eggs, greens, scallions
Directions
- Cook dried beans for 1 hour until soft.
- Remove half the cooked beans and set aside. Pour out some of the bean cooking liquid, reserving about 1 cup with the remaining beans.
- Add bean paste, oil, and vinegar, then blend with the beans for 1-2 minutes until fully smooth. Season with salt and pepper to taste.
- Cook the ramen noodles in boiling water. (If using, prepare toppings such as eggs and/or greens at this point.)
- Drain the cooked noodles, then stir through the sauce.
- Assemble the dish with the remaining beans and any toppings, then serve.