Selena Gomez And Candices Spicy Miso Ramen Food

SPICY MISO-TAHINI RAMEN

Spicy Miso-Tahini Ramen image

This super-oishii (delicious) spicy ramen bowl is made with basic pantry staples, such as miso paste and tahini, plus Sriracha for spice! I love adding a bit more Sriracha for heat, and topping it all off with a slightly runny soft-boiled egg.

Provided by Candice Kumai

Categories HarperCollins HarperCollins Dinner Soup/Stew Noodle Sesame Oil Sesame Mushroom Vegetarian Quick and Healthy Quick & Easy

Yield 4 servings

Number Of Ingredients 18

Ingredients

Soup:
2 tablespoons toasted sesame oil
2 tablespoons mirin
1 yellow onion, thinly sliced
8 cups purified water
2 cups thinly sliced shiitake mushrooms
2 tablespoons Japanese chili paste or Sriracha sauce
1/2 cup organic red miso paste
2 (10-ounce) packages fresh ramen noodles (look for Sun Noodle brand)
1/4 cup tahini paste or neri goma
Fresh toppings:
2 cups baby spinach
Chili oil, for drizzling (optional)
2 green onions, thinly sliced on the bias
Togarashi, for sprinkling (optional)
2 soft-boiled eggs, sliced in half (optional)
Nori, cut into small rectangular pieces, for dipping (optional)
1 avocado, pitted, peeled, and thinly sliced

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

Selena Gomez and Candice's Spicy Miso Ramen image

Categories Mushroom

Number Of Ingredients 14

Ingredients

1 onion, sliced
8 ounces Shitake mushrooms, sliced
5 ounce baby spinach
4 tablespoon toasted sesame oil
1/2 cup tahini paste
1/2 cup red miso paste
2 tablespoon Sriracha
1 bunch green onion, cut on the bias
2 eggs
1 ripe avocado, sliced
38 ounces ramen
4 tablespoon toasted sesame seed
1 bottle tagarashi
1 bunch micro cilantro

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')

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