Styrian Ramen with Polenta Slices

Preparation

1. Bring the dashi granules and wakame seaweed to the boil in a saucepan with 1 litre of water and simmer for 10 minutes. Stir in the miso paste and heat through gently without bringing the soup back to the boil. Meanwhile, finely chop 1–2 chilli peppers, depending on the desired level of heat, and cut the onion into thin strips. Fry both briefly in a little butter over high heat, then add to the soup. Keep the finished miso soup warm over low heat until serving.

2. Sauté the finely diced shallot in a little butter. Add the polenta and cook briefly, then pour in the vegetable stock. Bring the polenta mixture to the boil while stirring constantly, then immediately reduce the heat. Cover and leave to stand briefly. Transfer the polenta mixture to a rectangular dish and chill. Meanwhile, boil the eggs for 7 minutes. Peel the root vegetables, cut them into very fine julienne strips and blanch in salted water for about 1 minute.

3. Cut the cooled polenta into slices and fry in hot butter until lightly browned.

4. To serve, ladle the miso soup into bowls and garnish each serving with a fried polenta slice, the root vegetable julienne, half a boiled egg and briefly roasted Styrian pumpkin seeds.