Spicy Miso Ramen
Flavored with red miso paste, spicy fermented broad bean paste and other seasonings, this spicy miso ramen is absolutely packed with amazing flavors!
Servings 8 servings
Calories 199kcal
Ingredients
- 8 ounces dried ramen noodles cooked according to package instructions
- 8 dried shiitake mushrooms
- 8 cups chicken stock substitute pork
- 4 tablespoons red miso substitute white
- 1 inch piece ginger peeled
- 2 green onions end removed and halved
- 1 garlic clove smashed
- ¼ cup Sichuan broad bean paste chili paste
- 1 teaspoon salt
- ½ teaspoon MSG
- ¼ teaspoon white pepper
- 2 tablespoons mirin
Optional Toppings:
- Ramen eggs
- Green onions
- Fried tofu
- Fried garlic
- Chili oil
- Corn
- Bamboo shoots Menma
Instructions
- Cover the dried shiitakes with boiling water and let them sit for 30-45 minutes, until softened.
- Squeeze the water from them, and slice them for serving, discarding the stems. (Reserve the mushroom liquid)
- Combine all remaining ingredients, except noodles, mushrooms and toppings, in a large pot and bring to a simmer for 10 minutes.
- Strain the stock through a sieve or cheesecloth.
- Add ¼ cup of the mushroom cooking liquid.
- Place noodles in a bowl and serve the hot broth over top. Top with sliced shiitake mushrooms and other desired toppings.
Notes
- For less spice, reduce the amount of broad bean paste added.
- For additional spice, add 1-2 tablespoons of chili paste/sambal (adding more broad bean paste may make the dish too salty).
- Make sure to reserve the mushroom soaking liquid to add at the end.
- You can substitute white miso paste for red if that's what you have.
- You can use pork or vegetable stock in place of the chicken stock.
Nutrition
Serving: 1bowl | Calories: 199kcal | Carbohydrates: 28g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1291mg | Potassium: 332mg | Fiber: 1g | Sugar: 3g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg