Spicy Miso Ramen
Sandra Valvassori · sandravalvassori.com · 2023 · 4
Against 492 ramen recipes
Spicy miso ramen, with 2 of the 3 usual parts; not on it: ground pork or other minced meat.
What's in it
16 parts read from its 21 ingredient lines, its title and its method.
- Broth base
- Vegetable or mushroom “7 cups low sodium chicken or vegetable broth”
- Tare and seasoning
- Soy sauce (shoyu) “2 Tablespoons low-sodium soy sauce”
- Miso “4 Tablespoons white miso paste”
- Sesame paste or tahini “2 Tablespoons Chinese sesame paste or tahini, optional”
- Chili bean paste (doubanjiang) “1 Tablespoon chili bean paste (doubanjiang), optional”
- Mirin “2 Tablespoons rice vinegar or mirin ((see notes))”
- Vinegar “2 Tablespoons rice vinegar or mirin ((see notes))”
- Aroma oil
- Chili oil (rayu) “1 Tablespoon hot chili oil (or use mild) (plus more for serving)”
- Sesame oil “1 Tablespoon sesame oil”
- Noodles
- Dried ramen noodles “3/4 pound dry ramen noodles or 2 packages of instant ramen (flavour packet discarded)”
- Instant noodles “3/4 pound dry ramen noodles or 2 packages of instant ramen (flavour packet discarded)”
- Toppings
- Marinated egg (ajitama) “soy sauce eggs, or soft-boiled eggs, (halved)”
- Scallion or negi “Thinly sliced green onions for garnish”
- Sweet corn “11/2 cup sweet corn (frozen/thawed, canned, or fresh)”
- Sesame seeds “Toasted sesame seeds for garnish”
- How it is served
- Served in soup from the method
Against the usual Spicy miso
It has 2 of the 3 parts of the usual Spicy miso ramen: miso and chili heat. Not on it: ground pork or other minced meat.
Less usual for the style: sesame paste or tahini (in 11% of Spicy miso recipes), mirin (in 22% of Spicy miso recipes), vinegar (in 22% of Spicy miso recipes) and sesame seeds (in 22% of Spicy miso recipes).
Miso ramen made hot with chili: chili bean paste, chili oil or a spicy miso paste stirred into the broth, often with ground pork.
Ingredients as published (21)
For The Miso Broth
- 2 Tablespoons neutral oil, divided
- 1/2 pound ground chicken (or tofu or tempeh)
- 8 ounces shiitake mushrooms, (stems removed, thinly sliced )
- 1 medium shallot (minced)
- 4 garlic cloves (minced)
- 1 one-inch piece fresh ginger (grated or very finely minced)
- 7 cups low sodium chicken or vegetable broth
- 4 Tablespoons white miso paste
- 2 Tablespoons Chinese sesame paste or tahini, optional
- 1 Tablespoon sesame oil
- 2 Tablespoons low-sodium soy sauce
- 1 Tablespoon hot chili oil (or use mild) (plus more for serving)
- 1 Tablespoon chili bean paste (doubanjiang), optional
- 2 Tablespoons rice vinegar or mirin ((see notes))
- 1/2 teaspoon ground white pepper, (optional)
- 3/4 pound dry ramen noodles or 2 packages of instant ramen (flavour packet discarded)
Optional Add-ins
- 11/2 cup sweet corn (frozen/thawed, canned, or fresh)
- baby boy choy
- soy sauce eggs, or soft-boiled eggs, (halved)
- Thinly sliced green onions for garnish
- Toasted sesame seeds for garnish
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