Miso Soup

Harry Lumsdon - Head Chef at The Royal Hotel Southend

I started my career in a restaurant called the foragers where I found my love for wild food and game before it became so readily available to the industry. I feel that we are so lucky to now have these stunning suppliers who help us create our dishes with such wonderful and seasonal local produce which is something as I have started to make my own way in my career I have held very closely to my ethos.

Miso Ramen

This is  a dish very detached from my usual cooking technique however my partner has a love for this cuisine and although the ingredients list can look daunting it is an easy dish to achieve and flexible to change ingredients to suit your taste.

Here I have used Red Dulse, Sea Leeks, Scurvy, Wild Mushrooms all from the Bello at Home and I believe this dish really is one that people should experiment on using such ingredients and bringing a fresher more local ingredient to the forefront of a totally different culture in cooking.

Just because we are using techniques from afar it does not mean we can not champion our own produce whilst still being respectful to the culture.

I have exchanged most of my fresh ingredients here for English produce including our stunning kippers and sardines which seem to have become under achievers in this country as of late yet once was a staple of our cuisine the same as many wild food items.

My top tip for this recipe is read it and take notes but explore your adventurous side and use what you see fit.

Kimchi could be exchanged for a local pickle in this just as easily and the rice wine vinegar for one closer to home.

Cooking for me is not an exact science of following recipes and methods but tips to help you on your way to finding something you love and can make others smile with.

As I said earlier on this dish was made for my partner as a thank you mainly due to the fact she is an Intensive care nurse on the frontline fighting our covid fight these dishes help put a smile on her face when she gets home and I hope they do the same for your loved ones or yourself during hard times.

Ingredients

1 Litre of Chicken Stock Or Vegetable Stock

50g Red Dulse

1 Lemon Grass

2 tbps White Miso

2 tbsp Mushroom Soy Sauce

1 tbsp Shaoxing rice wine

150g Wild Mushrooms

2 Portions Udon Noodles (dry)

2 Eggs

2 tbspn Kimchi

Selection of Vegetables I used – 

1 Carrot thinly sliced

½ head hispi cabbage shredded

100g beansprouts

100g broad beans

1 chilli

5 Sea Leeks

2 smoked kippers

4 sardines deboned

Scurvy leaf

 

Equipment

2 Saucepans

1 Sieve

Chopping board

Cooks knife

Method

  1. Add Red Dulse and lemon Grass to chicken stock in a pan and bring to the boil and simmer for 2 minutes.
  2. Take off the heat and leave to infuse for 10 minutes.
  3. Pass off the liquid into another pan and reserve the seaweed to one side.
  4. Bring the chicken stock back to the boil  and add the miso paste then add your ingredients in stages of cooking times.
  5. For my ramen I added the shredded Hispi, sea leeks and bean sprouts to the liquid for one minute then the carrot.
  6. It is then time to add the noodles at a rolling boil for a further 4 minutes.
  7. When my noodles are soft with a little bite (al dente) I add the soy and rice wine to my mix and check for seasoning.
  8. Then add my kippers and sardines to the top of the ramen and place a lid on at a slow simmer to steam/ poach my fish.
  9. Gently remove sardines whole from the pan and break the smoked kipper through the stock.
  10. Keeping the chicken stock at a soft boil break your eggs into the top and spoon some hot liquid over them till poached with a nice runny centre this will be a quick process.
  11. Spoon your ramen and stock gently into a bowl and garnish with the poached egg, sardine, kimchi and sliced fresh chilli, I also added a few fresh scurvy leaves to the top of mine for colour and flavour to compliment the fish.

Harry Lumsdon - Head Chef at The Royal Hotel Southend

Instagram - @chefharrylumsdon