Spicy Miso Ramen

• •1 cup Neutral oil (canola, vegetable) (For the Aroma Oil)
• •4 cloves Garlic (Thinly sliced, for Aroma Oil)
• •1 inch piece Ginger (Thinly sliced, for Aroma Oil)
• •2 Scallions (White parts only, roughly chopped, for Aroma Oil)
• •1 cup Red miso paste (For the Spicy Miso Tare)
• •1 cup White miso paste (For the Spicy Miso Tare)
• •3 tablespoons Doubanjiang (or Gochujang) (For the Spicy Miso Tare)
• •2 tablespoons Soy sauce (For the Spicy Miso Tare)
• •2 tablespoons Mirin (For the Spicy Miso Tare)
• •1 tablespoon Sake (Optional, for the Spicy Miso Tare)
• •1 tablespoon Sugar (For the Spicy Miso Tare)
• •1 tablespoon Sesame oil (For the Spicy Miso Tare)
• •2 cloves Garlic (Grated, for Spicy Miso Tare)
• •1 inch piece Ginger (Grated, for Spicy Miso Tare)
• •6 cups Good quality chicken broth (low sodium) (For the Broth)
• •2 cups Water (For the Broth)
• •4 servings Fresh ramen noodles (Approx. 5-6 oz or 150-170g per serving)
• •8 oz Chashu pork (Thinly sliced, or other preferred protein)
• •4 Ajitama (marinated soft-boiled eggs) (Halved)
• •4 Scallions (Green parts, thinly sliced)
• •4 Nori (seaweed sheets) (Cut in half)
• •1 cup Corn kernels (Canned, frozen, or fresh)
• •1 cup Fresh bean sprouts
• •as needed Chili threads (For garnish, optional)
• •as needed Toasted sesame seeds (For garnish, optional)

Instructions

1. 1

   Prepare Aroma Oil: In a small saucepan, combine neutral oil, sliced garlic, sliced ginger, and scallion whites. Heat over medium-low heat until the aromatics are fragrant and lightly golden brown, about 10-15 minutes. Be careful not to burn them. Strain the oil into a heatproof bowl, discarding the solids. Set aside; this oil adds a crucial layer of flavor.

2. 2

   Prepare Spicy Miso Tare: In a medium bowl, combine red miso paste, white miso paste, doubanjiang (or gochujang), soy sauce, mirin, sake (if using), sugar, sesame oil, grated garlic, and grated ginger. Mix thoroughly until a smooth, well-combined paste forms. This is the concentrated flavor base for your ramen.

3. 3

   Prepare Broth: In a large pot, combine chicken broth and water. Bring to a gentle simmer over medium heat. Keep it warm but do not boil vigorously.

4. 4

   Cook Noodles: Bring a separate large pot of water to a rolling boil. Cook the fresh ramen noodles according to package directions, usually 1-2 minutes for fresh noodles. They should be al dente. Drain well.

5. 5

   Assemble Ramen Bowls: While noodles are cooking, pre-warm four large ramen bowls by filling them with hot water and then discarding it just before assembly. For each bowl, add about 3-4 tablespoons of the prepared Spicy Miso Tare and 1-2 tablespoons of the Aroma Oil.

6. 6

   Combine Broth: Ladle about 2 cups of the hot simmering broth into each bowl. Stir well with chopsticks or a ladle to fully dissolve the tare and combine with the aroma oil, creating a rich, opaque broth.

7. 7

   Add Noodles & Toppings: Carefully place a portion of the drained ramen noodles into each bowl of broth. Artfully arrange the toppings on top: chashu slices, ajitama halves, sliced green scallions, nori sheets, corn kernels, and bean sprouts.

8. 8

   Garnish and Serve: Garnish with chili threads and toasted sesame seeds, if desired. Serve immediately and enjoy your deeply flavorful Spicy Miso Ramen.

Chef's Tips

• 💡Pre-warm your bowls: Heating your ramen bowls with hot water before assembly helps keep the ramen hot for longer, enhancing the eating experience.
• 💡Don't overcook noodles: Fresh ramen noodles cook very quickly. Follow package instructions closely and drain them immediately once al dente to prevent mushiness.
• 💡Adjust spice and salt: The doubanjiang and miso contribute significant salt and spice. Taste your broth before adding noodles and adjust with more hot water (to dilute salt/spice) or a pinch of salt/extra chili paste (to increase).
• 💡Quality ingredients matter: A good quality chicken broth and fresh ramen noodles make a noticeable difference in the final dish.
• 💡Customize your toppings: Feel free to experiment with other toppings like bamboo shoots (menma), fish cake (narutomaki), spinach, or different proteins like ground pork or crispy tofu.