Homemade Tingly And Spicy Miso Ramen Food

SPICY MISO RAMEN WITH CHILI ROASTED SALMON AND BOK CHOY

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. ????

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.

MISO RAMEN

Steps:

• Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep simmering for 5 mins.
• Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.
• Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 mins.
• Add the baby corn to the miso broth and cook for a further 4 mins.
• Meanwhile, heat the oil in a non-stick frying pan over a high heat. Lift the tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently place the tofu in the frying pan and cook for 2-3 mins on each side until browned. Add the reserved liquid aminos to the pan (it will bubble up) and reduce to a glaze. Remove from the heat.
• As soon as the noodles are cooked, drain them in a colander and rinse under cold water, then divide between four serving bowls. Add the pak choi to the miso broth and remove from the heat.
• Divide the pak choi, baby corn and beansprouts between the bowls. Ladleover the miso broth and add the tofu. Garnish with the chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straightaway.

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.

HOMEMADE TINGLY AND SPICY MISO RAMEN

Steps:

• Bring out any Ramen Eggs (video on how to make ramen eggs), Portion out Corn Kernels (Do this at the very beginning or about 30 minutes before plating.)
• Bring the chicken stock and katsuobushi up to a boil. Once boiling, turn off the heat and let the flakes steep for 10 minutes.
• Strain stock into a separate container and keep warm.
• Prepare the garlic, shallots, ginger, and Pixian Doubanjiang.
• Get a large pot of water boiling for the noodles.
• In a saucepan, sear the pork. Then remove from the pan and set aside.
• Lower the heat and add in a generous amount of oil. Add in the minced garlic, scallions, and ginger. Lightly fry until fragrant.
• Add in the spicy bean paste and fry until a red oil forms. If you want your soup extra spicy you can add in some chili flakes now as well.
• Add in the sake and chicken stock, deglaze the pot of any fond, and bring the heat up to high until the liquid reaches a boil, then lower the heat so it comes to a gentle simmer.
• Mix some of the warm stock with the miso paste, tahini, and sugar, to make the mixture easier to mix into the soup and pour in. (Be careful not to let the soup boil after combing the miso, as this'll split the oil from the tahini, making a much thinner broth)
• Add in the pork, mix around, and let everything hang out for about 5 minutes.
• Add the ramen noodles to the boiling pot of water and cook for 2-4 minutes.
• Serve with noodles, soup, and toppings. Garnish with red Sichuan Pepper oil to taste