Spicy Miso And Mushroom 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.

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.