Avocado Miso Ramen Topped with Avocado Tempura Published: February 3, 2020|Last Updated: December 1, 2020 We live in California, where avocados are worshipped for their abundance of nutrients. Vitamin K, Vitamin C, Vitamin B5, Vitamin B6, Vitamin E, Potassium – you name it, avocado’s got most of the good stuff. On the bi-coastal U.S. regions, you can’t walk more than 100 steps before coming across some kind of cafe serving avocado toast. One morning, we asked ourselves: would avocado work in ramen? So we decided to give it a try. Another side benefit of integrating the healthy avocado with our nutritious low carb, high protein immi ramen? Plant-lovers rejoice – this recipe is vegetarian. Let’s 1-up the avocado toast culture and make avocado ramen a thing once and for all. Vegetarian or not, try this recipe yourself – you’d be surprised. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon Avocado Miso Ramen Topped with Avocado Tempura Author: Kevin Lee Print Recipe Pin Recipe Scale 1x2x3x Ingredients 1-2 ripe avocados The 2nd optional avocado is if you like your broth extra thick or if you want to overboard on the avocado tempura 1 bottle of seltzer water (any kind of soda water will also do) 3 eggs (we’ll share a vegan alternative in the recipe below) 1/2 cup of almond flour 1/4 teaspoon of baking powder 1/4 teaspoon of baking soda 1/4 teaspoon of salt 1 green onion 1/4 yellow onion 2 cloves of garlic 1 serving of immi ramen noodles 3 cups of olive oil (you can also use unflavored coconut oil) Salt 2 tablespoons of miso paste 1 can of corn 1 can of bamboo shoots (optional) Red pepper flakes and/or furikake seasoning for seasoning Note: You will need a small blender for this recipe Instructions Cut one avocado in half. Cut one half into slices and discard the avocado shell. Keep the other half with the pit in it (to keep it fresh for now). Set aside the avocado slices. Crack 3 eggs into a bowl and whisk them for 15 seconds to mix the egg yolks. Open the bottle of seltzer water (or can of soda water) and pour in 1 teaspoon of seltzer water into the egg mixture. Whisk for 10 seconds. Pour 1/2 cup of almond flour into a bowl. Mix in 1/4 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix all together well. Coat the individual avocado slices in the egg / mixture and dip them into the almond flour mixture. Make sure each avocado slice is coated well on both sides. Put the coated avocado slices on a plate to rest. Put 3 cups of olive oil into a small pot (depending on the size of your pot, you can increase or reduce the amount of olive oil used – you just want to make sure the pieces of avocado are fully immersed in the oil) and set to medium high heat. Once the oil is hot, carefully drop in individual coated avocado slices into the pot (use tongs and put them in slowly to avoid splashing). After 2 minutes of frying (you may want to fry longer depending on how crispy / brown you like your tempura skin), take out the avocado slices and let them rest on a plate with a napkin on it (to help soak up some of the oil). In the meantime, dice 1/4 of an onion, and the 2 cloves of garlic. Also cut 2 inch stems of the green onion. Add olive oil to a small pan and sautee the diced onion, garlic, and chopped onion stems until caramelized. Put the caramelized vegetables into the blender. Also add 2 tablespoons of miso paste, and the remaining avocado half. Lastly, pour in 1 cup of hot water into the blender, and shake a bit. Blend all together until mixture is fully blended with no visible chunks and then pour blended avomiso broth mixture into a bowl. Serve with immi ramen noodles (or whatever noodles you prefer) and top with corn, bamboo shoots, chopped green onions. Play with your toppings in any way you want! Carefully place 3 pieces of your fried avocado tempura slices on top. Optionally sprinkle with red pepper flakes and furikake seasoning. Enjoy! Vegan Option If you want a vegan recipe that does not use eggs, then replace steps #3-6 with the ingredient and steps below: Vegan ingredient replacement: 3 tablespoons of aquafaba Aquafaba is the leftover water from soaked legumes – the most popular is chickpea. If you want to make your own aquafaba, soak dry chickpeas in water overnight. Bring that same water to a boil and simmer for about 1 hour until the chickpeas are soft. Strain the cooked chickpeas with a slotted spoon and what’s left in your pot is aquafaba. It should feel like egg whites and you can always concentrate the aquafaba more by simmering it on low heat until it reaches the desired consistency. Cool it down and refrigerate for a few hours before you use the aquafaba in any recipe) Get out two bowls, one large and one small. In the large bowl, place ice cubes and fill completely. Place the small bowl on top of the ice cubes. Put the 3 tablespoons of aquafaba in the smaller bowl and whisk it until it becomes frothy. Add the 1 teaspoon of seltzer water to the aquafaba, and then add in 4 tablespoons of almond flour, 1/4 teaspoon of baking soda, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt. Mix together until you get a runny batter (add almond flour as necessary to thicken). You’ll be dipping the avocado slices into this batter mixture instead. Fun Visual Recipe Food Facts to Get Rameducated Avocados are so profitable that they’ve been nicknamed Green Gold and even the Cartel has started moving into the avocado business.Avocados are loaded with heart healthy monounsaturated fatty acids – 77% of the calories in an avocado are from fat.