During the harvest season, we (Marked Tree Vineyard co-owners Tim and Lance) are often too busy to prepare long, elaborate meals. This summertime favorite, however, comes together in about 30 minutes, making it perfect for those hectic harvest days. Plus, we can customize it, as we’d like. Lance likes the heat; Tim likes smooth and clean.

As you’re making the dish, we suggest pouring a glass of our Marked Tree Chardonel. For the meal, and for the table, we couldn’t think of a better pairing than a bottle of Marked Tree Vineyard’s Reserve Gruner Veltliner. It has a crisp and refreshing profile, making it a perfect match for the flavors of this dish. Plus, Marked Tree Wine is vegan!

Ingredients for Base

2 tablespoons grapeseed oil

1 medium onion, chopped (1 cup)

1 block extra-firm tofu, cubed

1 cup baby Bella mushrooms, quartered

3 cloves garlic, minced

3 teaspoons grated ginger

Salt and pepper, to taste

4 cups vegetable broth

1 cup water

80 grams dry brown rice ramen noodles (or your favorite instant ramen)

1 cup spinach

2 teaspoons sesame oil

2 teaspoons apple cider vinegar

2 teaspoons miso paste

1 tablespoon plus 1 teaspoon soy sauce

1/3 cup kimchi

Customize Garnishes to taste:

1 handful mung beans

1 cup chopped fresh herbs (cilantro, basil, Vietnamese basil, Italian parsley)

1 teaspoon sesame seeds, so pretty

1⁄2 avocado, sliced

Shredded carrot sticks (1⁄2 cup)

3 tablespoons roasted pine nuts (roasted for 5 minutes in a hot pan with a bit of oil)

1⁄4 cup kimchi (for additional topping)

2 red and 2 yellow tomatoes, quartered

2 hard-boiled eggs, peeled and halved

1⁄4 pound boiled shrimp

1⁄4 pound shredded roasted chicken

1 cup roasted corn kernels

Gochujang Fermented Chile Sauce

Red pepper flakes to taste

 *Glass of Marked Tree Chardonel while chopping

Instructions:

1. Sauté the Base:

Heat grapeseed oil in a large soup pot over medium-high heat. Add chopped onion and cook for about 5 minutes, until translucent. Stir in mushrooms, spinach, garlic, ginger, a pinch of salt, pepper, and tofu. Cook for an additional 5 minutes, stirring occasionally. 

2. Prepare the Broth:

Pour in vegetable broth and water. Bring to a boil. Add ramen noodles, kimchi, sesame oil, and apple cider vinegar and soy sauce. Cook for 3 minutes, or until noodles are tender. Remove from heat. OR your favorite instant ramen

3. Incorporate Miso:

Spoon out a small amount of soup liquid into a bowl. Whisk with miso paste until smooth. Return this mixture to the pot and stir well to combine. 

4. Assemble the Bowls:

Ladle soup into bowls and top with one or a few of your summer favorites (suggestions above).

Enjoy your quick and flavorful summer ramen, paired with a delightful glass of wine! It is all about fresh local Summer flavors!