Peanut Miso Vinaigrette
¼ cup, Peanut butter
¼ cup, Rice vinegar
¼ cup, Miso, red or yellow
2 oz., Agave syrup
½ oz., Soy sauce, light
¼ cup, Peanut oil, aromatic
¼ tsp., Garlic, rough chopped
1 tsp., Ginger, rough chopped
1 oz., Sesame oil
1 Tbsp. or as needed, Sambal oelek
Pickled Shiitake Mushrooms
1 cup, Shiitake mushrooms, dried
3 Tbsp., Brown sugar
¼ cup, Soy sauce, light
¼ cup, Cider vinegar
1 ea., Garlic clove, smashed
3 ea., Ginger, peeled, cut in ¼” rounds
¼ cup, Rice vinegar
1 Tbsp., Water
1½ tsp., Sugar
½ tsp., Salt
1 cup, Carrots, julienne
2 lbs., Ramen noodles, cooked, rinsed, drained
2 cup, Edamame, shelled, blanched, shocked
1 cup, Cucumber, julienne, no seeds
½ cup, Red pickled ginger, shoga, julienne
1 cup, Pickled Carrots (see above)
1 cup, Pickled Shiitakes (see above)
1 cup, Peanuts, toasted, chopped, separated
¼ cup, Cilantro, coarse chopped
¼ cup, Green onions, sliced thin
as needed, Cilantro sprigs, or micro cilantro
as needed, Green onions, fine julienne
- This recipe was produced by The Culinary Institute of America
- For the Peanut Miso Vinaigrette: Place the peanut butter, vinegar, miso, honey, soy sauce, peanut oil, garlic, ginger and sesame oil in a blender. Blend until smooth. Add in the sambal as needed and blend until smooth. Set aside.
For the Pickled Shiitake Mushrooms: Put dried mushrooms in a medium bowl, and cover with water. Place a plate on top to keep them submerged. Let sit for 1 hour or overnight. Strain mushrooms, and reserve the liquid. Remove the stems, and slice the mushrooms ¼ inch thick.
Combine the mushroom soaking liquid, sugar, soy sauce, vinegar, garlic and ginger in a small pot. Add mushrooms and bring to a low simmer. Cook for 30 minutes or until the mushrooms are tender and full of flavor. Let cool.
For the Pickled Carrots: Combine the vinegar, water, sugar and salt in a small sauce pot. Bring to a simmer. Remove from the heat and pour over the carrots. Let cool.
To Assemble: Place the cooked ramen noodles in a large bowl. Add in ½ cup of vinaigrette, gently toss to coat. Add the edamame, cucumbers, shoga, drained pickled carrots, drained pickled shiitakes, half of the peanuts, cilantro, and green onions. Gently toss. Adjust seasoning with salt, pepper and the pickling liquid from the carrots and shiitakes as needed.
Garnish with a drizzle of vinaigrette, green onions, cilantro, and the remaining peanuts.