Miso Spinach Pesto Ramen
This recipe is a inspired by a recipe I saw on Bon Appetit. That recipe was slightly different and called for a lot more oil. I wanted to make a slightly healthier version of that delicious recipe without compromising any of the delicious taste. This Miso Spinach Pesto Ramen recipe is what I came up with.
Deliciously enough this recipe can be eaten cold or hot and it would still taste delicious. I personally really enjoy cold ramen dishes and this is the perfect fresh ramen recipe for that. It’s super delicious and the sauce can even be made ahead of time and stored, for an even faster meal.
How To Freeze The Spinach Miso Pesto
Freezing the pesto is actually quite simple. The easiest way I find to freeze sauces like this is to simple pour the prepared sauce into ice cube trays and freeze. Once frozen I like to remove the frozen pesto cubes and place those into a ziploc bag. Label the bag with the content and date and store in the freezer for up to 3 months. I also, like to do this with Sofrito and with those pesky little chipotle in adobo cans which I never use up in on go. I blend those all up and freeze the same way.
Do I have to use sunflower seeds?
Nope, you can use pepitas (pumpkin seeds), walnuts, or the traditional pesto nut, which is pine nuts. You can also skip the nuts or seeds all together.
Can I use fresh spinach?
Yes of course! If you use fresh spinach use a extra cup of spinach and vise versa.
How do I heat it up?
If you make the pesto with frozen spinach but you want to have a heated dish you can toss the pesto onto a skillet over medium heat until heated through. You can also heat it up in the microwave if you like. Another option would be to use some of the hot water from cooking the ramen to the blender, to help blend up the sauce and thin it out a bit.
Miso Spinach Pesto Ramen
Spinach Miso Pesto
- 2 cups fresh cilantro
- 2 cups frozen spinach see notes
- 1 tbsp white miso
- 1 tsp sesame oil
- 1 garlic clove
- 1 tbsp sunflower seeds
- 1/3 cup vegetable oil or any neutral flavored oil
- 1 tsp fresh lemon juice
- Salt to taste
- 1/3 cup water if needed for blending | see notes
- 4 3 oz packages of ramen noodles cooked
- 1 tsp sesame seeds for garnish
- 1 tbsp sunflower seeds for garnish
- Blend all the spinach miso pesto ingredients together except for water. Add water gradually as needed to blend to a puree. (See notes for heating)
- Add cooked ramen to a bowl and pour pesto over top. Gently toss to coat noodles completely in pesto sauce. Serve with sesame seeds and sunflower seeds as a garnish.