Spicy Miso Ramen Recipes
SPICY MISO RAMEN WITH CHILI ROASTED SALMON AND BOK CHOY
Simple Spicy Miso Ramen w/ Roasted Chili Salmon (or tofu!) with bok choy, mushrooms and scallions. Vegan and Paleo adaptable! Swap out zucchini noodles or kelp noodles to keep it Paleo! Make in 30 minutes!
Provided by Sylvia Fountaine
Categories Main
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat oven to broil or 400 F ( Broil is ideal if you have this)
- Stir the soy sauce, honey, sesame oil and chili paste together in a small bowl. Brush the marinade over both sides of salmon and shitaakes and place on a parchment lined baking sheet.
- Broil for 4-5 minutes or until salmon is cooked to your liking. Set aside.
- Cook the noodles and make the broth. Bring the stock to a simmer in a medium pot. Add miso, hondashi and stir until combined. Add the bok choy and scallions, and wilt. Turn heat off or keep at a very low simmer. Taste, adjust heat, adding salt or chili paste if you like.
- Divide the noodles among two bowls. Top with the salmon ( or tofu) and shitaakes. Arrange bok choy around the noodles and ladle the flavorful broth overtop.
- Garnish with fresh scallions, soft boiled eggs, crispy shallots and chili threads.
- Serve with chopsticks and a spoon. It's ok to slurp. ????
Nutrition Facts : ServingSize -does not include the eggs, Calories 470 calories, Sugar 10.5 g, Sodium 90.5 mg, Fat 21.1 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 44.5 g, Fiber 7.3 g, Protein 28.8 g, Cholesterol 70.7 mg
SPICY MISO RAMEN
Ramen is a Japanese-style bowl of broth and noodles. In this version, miso is added to an already rich broth and spiced with chiles. Adding miso to ramen broth makes a unique version that is dense, flavorful and delicious. Make Ramen Eggs and Chasu Pork Belly in advance to top the ramen.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
- Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.
SPICY MISO AND MUSHROOM RAMEN
Spicy miso and mushroom ramen, an outstanding as well as distinguished noodle soup dish, is a national obsession in Japan. Though the dish was originally imported from China, it has been widely popular in Japan in the recent decades. The intense savor along with the scalding slurp of the dish is certainly enough to explain why this dish has become vastly famous in the region. Now it claims to be the part of the 21st century food culture of Japan and is approaching to be a global cult. The dish is, however, lighter than the traditional Japanese ramen.
Provided by MyNutriCounter
Categories Everyday Cooking Special Collection Recipes New
Time 1h25m
Yield 2
Number Of Ingredients 11
Steps:
- Soak shiitake mushrooms in 1 cup cold water until soft, about 1 hour. Drain mushrooms, reserving the soaking liquid. Slice mushrooms into strips and set aside.
- Bring a large pot of water to a boil. Add soba noodles and cook, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
- While the noodles are cooking, combine 3 cups water, green onion, and ginger in a separate pot and bring to a boil. Reduce heat and simmer for 5 minutes. Add shiitake slices, soaking liquid, miso, and chile paste; simmer for 2 to 3 minutes. Add bok choy and simmer for 1 minute.
- Brush 2 serving bowls with sesame oil. Drain noodles and distribute into the bowls. Top with shiitake slices, bok choy, and chopped red chile pepper. Ladle hot broth over top.
Nutrition Facts : Calories 310.7 calories, Carbohydrate 62.9 g, Fat 5.2 g, Fiber 4.1 g, Protein 12.1 g, SaturatedFat 1.2 g, Sodium 1158.7 mg, Sugar 4.5 g
More about "spicy miso ramen recipes"
SPICY MISO RAMEN RECIPE - HOW TO MAKE EASY MISO RAMEN
From food52.com
Reviews 27Servings 8Cuisine JapaneseCategory Entree
- 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.
- 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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- Use 1 Tbsp. of the miso paste as a seasoning for your protein. Fully cook your protein, thinly slice, and keep warm.
- Gently lower eggs into the medium pot of boiling water from step 3 and boil for 8-10 minutes (8 for soft, 10 for hard-boiled). Prepare an ice bath for the eggs by adding 1/2 ice and 1/2 cold water to a medium bowl. Important: keep the boiling water for step 5!
SPICY MISO RAMEN RECIPE - TODAY.COM
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5/5 (9)Category Entrées,Soups
- 1. In a large saucepan or stockpot, over medium heat, add your toasted sesame oil and onion, sauté for approximately 8-10 minutes or until fragrant and translucent. Add in your mushrooms and sauté for an additional 2-3 minutes.
- 2. Add in your miso paste and tahini (or neri goma) paste to coat all of your onions and mushrooms, stir and cook for another 2-3 minutes. Carefully watch your heat and turn down to medium-low, if needed, or the soup can "break" or separate. Pour in the mirin to deglaze your pan. Pour in your water; stir well to dissolve all miso paste.
- 3. Bring your miso soup up to a light simmer on high heat and whisk in your spicy chili or Sriracha sauce; mix well to dissolve. Reduce heat to medium-high. Turn off heat just before serving.
- 4. In a separate medium saucepan, bring water to a boil, cook your ramen for approximately 3 minutes and 30 seconds. Use tongs to remove noodles from boiling water, or strain noodles into a colander and place directly into serving bowls.
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From izzycooking.com
Cuisine JapaneseTotal Time 30 minsCategory Dinner, Lunch, Main CourseCalories 683 per serving
- Heat sesame oil in a large pot over medium heat. Add minced garlic, ginger, and shallot, and cook until fragrant, about 1-2 minutes, stirring frequently.
- Pour the ramen soup on top of the noodles, and add toppings such as soft-boiled eggs and green onions. Serve and enjoy!
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- In a large pot, add all ingredients for the borsht accept sake and chicken breast. Cover, bring it to boil and reduce heat to medium and simmer for 30 minutes.
- minutes later, add the chicken breast and the sake into the pot, cover and let it simmer additional 20 to 25 minutes or until the chicken is fully cooked.
- In a sauce pan, combine all the ingredients for the flavored oil and let it infuse the flavors over low heat for 8 to 10 minutes. Remove from heat and let it cool.
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- Meanwhile, heat a separate medium sauce pan over medium heat. Add the avocado and sesame oil. When hot, add the onions, ginger and garlic and cook, stirring, until the onion is tender, about 4 minutes.
- Add the miso and chili paste and continue to cook, stirring, for 2 more minutes. Add the broth and coconut aminos and whisk until well combined. Increase heat and bring the broth to a boil. Once boiling, reduce the heat so that it is simmering.
- By this time, your separate saucepan of water should be boiling. Carefully lower, using a spoon or ladle, the 2 eggs into the water and cook for exactly 7 minutes. Transfer the cooked eggs to a small bowl of ice water to immediately stop to cooking and set aside. Do not drain the water. Using the same boiling water, cook the noodles according to package instructions.
HOMEMADE SPICY RAMEN WITH TOFU RECIPE - PINCH OF YUM
From pinchofyum.com
4.7/5 (57)Calories 719 per servingCategory Dinner
- Pulse all miso paste ingredients together in a food processor until a smooth, thick paste forms. You will use about half of it for this recipe and the other half can be frozen or refrigerated for a few days.
- Press as much moisture as you can out of the tofu using paper towels or a tofu press. Cut into cubes. In a large pot, heat the oil on medium high heat and start frying the tofu. Once the tofu has browned, add 1/4 cup of the spicy miso paste and cook for another minute or two to get a nice golden color. Remove from pan and set aside.
- (SEE NOTES) To the same pan, add the chopped shiitake and a tablespoon or so of miso paste and stir fry until golden brown. Add the stock and soy milk and bring to a simmer. Place 1/2 cup spicy miso paste on top of a very fine sieve. Lower the sieve half-way into the simmering soup and use a spoon to slowly dissolve the paste into the soup. Discard the “solids” remaining in the sieve and let the soup simmer for another 5 minutes. Taste and adjust seasoning – add salt or a little soy sauce until it tastes like a spicy ramen broth.
- Cook the ramen noodles according to package instructions and drain well. While the ramen is cooking, bring a small pot of water to boil. When it reaches boiling, add 4 eggs and reduce heat to the lowest possible setting. Cook for exactly 7 minutes, remove eggs from water, run under cold water, and let them set for a few minutes. Peel shells off carefully. Yolks will be soft.
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- Add in the sesame oil. Once hot, add in the garlic, ginger, and white parts of the scallion. Sauté over medium high heat for 1-2 mins.
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