Spicy Miso Ramen

4
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"Yes, I know. Tonkotsu broth, the base for great ramen, takes over three days to prepare, if you're to have it in it's milky glory. Who has time for that??? This recipe has a secret ingredient that doesn't flavor the broth, but gives it that silky mouthfeel that the real-deal-broth brings to the dish. Don't hate me for it. Once you taste this ramen, you'll be thanking me! This recipe has quite a list of ingredients, but they're all things that your pantry absolutely needs. Really... NOTE: To make this vegetarian and/or vegan, omit the eggs and/or swap chicken stock for vegetable stock. Recipe adapted from Lady and Pups."

Original recipe yields 4 servings
OK
  • FOR SPICY MISO PASTE
  • FOR RAMEN
  • Possible garnishes: scallions, roasted seaweed, sesame oil
  • RAMEN NOTE: fresh is very, very hard to find. For a good alternative, google "Hakubaku Organic Ramen". It's available on Amazon.

Nutritional

  • Serving Size: 1 (436.2 g)
  • Calories 724.9
  • Total Fat - 38.5 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 272.6 mg
  • Sodium - 2869 mg
  • Total Carbohydrate - 64.8 g
  • Dietary Fiber - 5 g
  • Sugars - 11.1 g
  • Protein - 31.5 g
  • Calcium - 529.1 mg
  • Iron - 8.3 mg
  • Vitamin C - 3.6 mg
  • Thiamin - 0.3 mg

FOR THE SPICY MISO PASTE:


Step 1

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.

FOR THE TOFU:


Step 2

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 ¼ 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.

FOR THE BROTH:


Step 3

Rinse the dried shiitake mushrooms to get rid of any sand/dirt. Finely chop them and add to the empty pan (without soaking).

Step 4

To the same pan, add the stock and soy milk and bring to a simmer.

Step 5

IMPORTANT STEP - DO NO TAKE SHORTCUTS!!! Place ½ 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.

FOR THE EGGS & RAMEN:


Step 6

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. (Alternatively, you can poach the eggs)

FOR SERVING:


Step 7

Divide the noodles into four large bowls and ladle the soup on top (you may have a bit more than needed). For each serving, top with the tofu, 1 soft-boiled egg (cut in half), scallions, and sesame oil, as desired.

Tips & Variations


No special items needed.

Related