Avocado Miso Ramen Topped with Avocado Tempura

1. 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.
2. Crack 3 eggs into a bowl and whisk them for 15 seconds to mix the egg yolks.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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).
8. 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).
9. In the meantime, dice 1/4 of an onion, and the 2 cloves of garlic. Also cut 2 inch stems of the green onion.
10. Add olive oil to a small pan and sautee the diced onion, garlic, and chopped onion stems until caramelized.
11. 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.
12. Blend all together until mixture is fully blended with no visible chunks and then pour blended avomiso broth mixture into a bowl.
13. 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!
14. Carefully place 3 pieces of your fried avocado tempura slices on top.
15. Optionally sprinkle with red pepper flakes and furikake seasoning.
16. 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)

1. Get out two bowls, one large and one small.
2. In the large bowl, place ice cubes and fill completely.
3. Place the small bowl on top of the ice cubes.
4. Put the 3 tablespoons of aquafaba in the smaller bowl and whisk it until it becomes frothy.
5. 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).
6. You’ll be dipping the avocado slices into this batter mixture instead.