Spicy Miso Ramen
A deeply flavorful and warming ramen broth made with miso, chili paste, and various seasonings, topped with noodles and preferred ingredients.
Ingredients
- •1/4 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)
- •1/2 cup Red miso paste (For the Spicy Miso Tare)
- •1/4 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)
- •1/2 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.
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.
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.
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.
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.
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.
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.
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.
Garnish and Serve: Garnish with chili threads and toasted sesame seeds, if desired. Serve immediately and enjoy your deeply flavorful Spicy Miso Ramen.
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.
Recipe from TheCookbook.ai
Created by Shannon Williams