Spicy Miso Ramen EXPRESS

Spicy Miso Ramen EXPRESS

from food52.com
60 min
1 servings

Here's an easy and quick shortcut recipe to making impressively delicious spicy miso ramen in a fraction of time.

Ingredients

  • ** SPICY MISO PASTE:
  • 1/2 cup (130 grams) of white miso paste
  • 1/2 cup (130 grams) of red miso paste
  • 1/3 cup (80 grams) of sichuan douban chili paste
  • 1 small (or 3/4 medium) onion, cut into chunks
  • 6 cloves of garlic, smashed
  • 2\" (33 grams) of ginger, cut into chunks
  • 3 tablespoons (60 grams) of mirin (Japanese sweet rice wine)
  • 2 tablespoons vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon dashi granules
  • 2 teaspoons (17 grams) of sesame paste (if Asian brands are unavailable, use tahini)
  • ** SHOYU SOFT-BOILED EGGS:
  • 4 large free-range eggs
  • 3 tablespoons soy sauce
  • 2 tablespoons dark brown sugar
  • 1 tablespoon water
  • ** GARLIC AND TOGARASHI OI:
  • 2 small shallots, finely minced
  • 2 cloves of garlic, finely minced
  • 1/2 teaspoon sesame seeds
  • 1/4 cup vegetable oil
  • 2 1/2 tablespoons Japanese seven spice (shichimi togarashi)
  • 7.7 ounces (220 grams) of fatty ground pork
  • 1 tablespoon toasted sesame oil
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon dried shitake mushrooms
  • 2 cups (475 grams) of unsalted chicken or pork stock
  • 1 cup (227 grams) of unsweetened, unflavoured soy milk (Asian brands preferred but if unavailable, American brands is ok, too)
  • 1/2 cup \n1/4 cup of spicy miso paste\n\n
  • 2 servings of fresh ramen noodles
  • 4 tablespoons finely diced scallions
  • 1 sheet of nori/Japanese sushi seaweed, cut into rectangular sheets

Directions

  1. 1

    TO MAKE THE SPICY MISO PASTE: Combine all of the ingredients in a blender and blend until smoothly pureed. You may need to stop and scrape the blender a few times to get it going in the beginning. Transfer the mixture into a pot and set over medium heat. Bring to a low simmer and keep cooking/stirring for another 5 min. Let it cool completely and store in an air-tight container in the fridge until needed.

  2. 2

    NOTE: It’s important that you use unsalted, or minimally salted stock for this recipe. I always store homemade, unsalted chicken/pork stock in the freezer as it gives me total control of the seasoning in the final dishes. Whether you are using homemade or store-bought, if your stock already has a prominent saltiness to it, you’ll have to reduce the amount of spicy miso paste to accommodate which will reduce the miso-flavour in your soup. You’d be trading flavours with salt, see? The type of soy milk may also make a difference. I prefer Asian-style unsweetened soy milk which tends to carry a stronger “tofu/soy bean” taste, but if that’s unavailable, American brands soy milk will do, too. Just make sure it isn’t sweetened, or flavoured with vanilla or etc.

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