Best Spicy Miso Ramen Recipes

SPICY MISO RAMEN

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.

JAPANESE-STYLE CHASU PORK BELLY FOR SPICY MISO RAMEN

Steps:

• Mix together the sake, water, soy sauce, sugar, green onions and ginger in a large pot.
• Halve or quarter the pork belly into large, manageable pieces.
• Transfer the pork belly pieces to the pot. Bring to just under a boil, but do not boil. Reduce the heat to a simmer poach slowly on the stove (alternatively, you can use an oven at 300 degrees F) until tender, about 2 hours 30 minutes.
• Check for tenderness by piercing the middle of each piece. When tender, allow to cool in the liquid for 2 hours off the heat, then transfer to the refrigerator to completely rest overnight in the liquid.
• The next day, remove the pork belly from the liquid and cut into 1/2-inch-thick slices. Warm the pork belly with a bit of sauce and serve as a topping for Spicy Miso Ramen with the various garnishes. Serve 2 slices per person.

SPICY MISO AND MUSHROOM RAMEN

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.

SPICY MISO-TAHINI RAMEN

Steps:

• In a large saucepan or stockpot, warm the toasted sesame oil over medium heat. Add the onion and sauté for 8 to 10 minutes, or until fragrant and translucent. Add 1 cup of the mushrooms and sauté for 2 to 3 minutes more.
• Add the miso paste and tahini and stir to coat the onion and mush­rooms. Cook for another 2 to 3 minutes. Watch your heat carefully and reduce to medium-low, if needed, or the soup can “break” or separate. Pour in the mirin and deglaze the pan. Pour in the water and stir well to dissolve all the miso paste.
• Bring the soup up to a light simmer over high heat and whisk in the chili paste or Sriracha sauce; start with 2 tablespoons to be safe, then add more as desired, and mix well to dissolve. Reduce the heat to medium-high.
• In a separate medium saucepan, bring some water to a boil. Add the ra­men noodles, and cook for 3 to 4 minutes. Using tongs, remove the noodles from the boiling water or drain the noodles in a colander.
• Divide the noodles among four bowls. Add the spinach and green onions to each bowl. Top each bowl equally with the reserved 1 cup mushrooms, the egg, avocado, chili oil, togarashi, and nori as desired, ladle broth over, and serve.

SELENA GOMEZ AND CANDICE'S SPICY MISO RAMEN

Steps:

• Boil water in a pot and then cook eggs in boiling water for 8 minutes, rinse in cool water and set aside
• Heat 2 tablespoons of sesame oil in pan
• Add mushrooms, and then a little more oil, and sauté for 2-3 minutes
• Add tahini and miso to the mushrooms, stir to combine
• Add 8 cups of water, and bring to a boil, stir, then turn heat down to medium-low
• Add 2 T sriracha, and taste
• Bring large pot of water to a boil
• Cook ramen according to directions on the package
• Strain ramen, and portion into 4 bowls (use tongs)
• add spinach to one side of the bowl
• Ladle mushroom soup over spinach
• add sliced avocado and half an egg to each bowl
• garnish with cilantro, green onion, sesame seeds and tagarashi
• Itadakimasu! (japanese for sort of 'lets eat')