Spicy Miso Tahini Ramen Food

VEGAN RAMEN WITH MISO TAHINI BROTH

Steps:

• Heat a large pot over medium heat and add the oil, the matchstick cut scallions (save darker green tops for garnish at end), garlic, and ginger and sauté for about 1-2 minutes until softened. Add the broth and bring to a boil.
• Remove about 1 cup of broth and add the white and red miso pastes as well as the tahini. Whisk until smooth, then add back to the pot. Let simmer for a few minutes to fully integrate.
• Turn off the heat and add the mirin, soy sauce, salt and toasted sesame oil.
• Heat a wok or large skillet over medium-high heat. Add a teaspoon of oil, then the corn. Cook for about 5 minutes, stirring just a couple of times, until the corn is lightly charred in areas. Remove from heat.
• Add the second teaspoon of oil along with the carrots and chili pepper and cook 2-3 minutes, stirring just once or twice until they get a bit of charred color in spots. Remove from heat.
• Add hot broth to individual bowls and add the corn, carrot and jalapeño mixture, and cooked ramen noodles. Top with thinly sliced scallion greens and some toasted sesame seeds. If you'd like, also add small sheets of nori to add just as you serve.

EASY ONE-POT SPICY MISO RAMEN (VEGAN)

Steps:

• Heat a medium sized pot over medium high heat.
• Add in the sesame oil. Once hot, add in the garlic, ginger, and white parts of the scallion. Sauté over medium high heat for 1-2 mins.
• Lower the heat to medium. Add in the miso paste, sesame paste/nut butter, and doubanjiang or other chili paste. Mix until they're well combined.
• While stirring, add in the stock/water (and vegetable cube/bouillon, if using) and soy milk.Keep stirring over medium heat until the paste are diluted. Add in the rays or other chili oil and dried mushrooms. Cover the pot and leave the soup to boil over medium high heat, around 5 minutes. Once it boils, lower the heat and leave it to a simmer.
• Taste the soup and season with soy sauce and salt, to taste, if needed.
• You can remove the mushrooms and slice these into thin strips.
• Meanwhile, you can add in the veggies of your choice into the soup. I simply sliced my bok choy head into half and cooked it down in the soup.
• When the veggies almost cooked to your liking, add in the instant ramen brick. You can already turn off the heat at this point especially if your instant ramen cooks very fast. If not, you can leave the noodles to cook until chewy before turning off the heat. Add in the corn and remaining chopped scallions along with the sesame seeds.
• Add more chili oil, if you'd like You can also enjoy this with some roasted nori.
• Enjoy immediately while hot!

VEGAN RAMEN WITH CREAMY SESAME BROTH

Steps:

• Put the vegetable stock in a pot and leave it over low heat to warm up while you prepare the rest of the soup ingredients.
• Mash the tofu with a fork until it's crumbled. Heat 1 tablespoon of the oil in a small pan over medium-high heat. Add the tofu and fry, stirring occasionally, until crispy and golden brown.
• Meanwhile, in a small bowl combine the miso paste with 1 tablespoon of the soy sauce and stir well to dissolve.
• Reduce the heat to medium, push the tofu to one side of the pan and add the garlic and ginger. Fry, stirring, until fragrant and cooked through then stir the tofu back in. Add the soy sauce-miso paste mixture and the sake. Allow the liquid to boil off and fry the tofu for a couple minutes more to allow it to crisp up again. Remove to a plate.
• Add 1 - 2 tablespoons more of oil to the pan (depends how big your pan is, you want a layer of oil deep enough to cover the matchstick green onions) and allow to heat up. Add the sliced white parts of the green onions and allow to gently fry for 5 - 10 minutes until they are golden brown. Remove to a paper towel-lined plate.
• Meanwhile, bring a pot of water to the boil.
• In a bowl combine the tahini, 2 tablespoons of soy sauce, rice vinegar and chili oil. Mix well.
• Cook the bok choy in the boiling water until the stems are tender. Remove to a plate. Now add the ramen noodles to the pot and cook according to the package directions (for fresh noodles they just need 30 - 60 seconds).
• Divide the tahini mixture between two bowls and ladle over the hot stock while stirring well to combine. Add the noodles and top with the bok choy, tofu, fried green onions and fresh green onions. Serve with additional chili oil for drizzling over top.

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.

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

CREAMY VEGAN SESAME RAMEN

Steps:

• In a small saucepan, place the stock over low heat just to warm it up. Don't bring to a simmer-you just want to heat it, not reduce it. Also bring a medium saucepan of water to a boil.
• In a medium skillet, heat the oil over medium-high heat. Add the tofu and fry until golden brown, then flip and fry on the other side until golden brown, about 5 minutes. Transfer to a plate and sprinkle with a pinch of salt.
• Now, add the mushrooms in a single layer to the skillet and fry, undisturbed, until brown on the first side, about 2 minutes. Stir and fry on the other side until browned, 1 to 2 minutes more. Transfer to the plate with the tofu.
• Meanwhile, in a bowl, combine the tahini, soy sauce, sriracha and vinegar. Mix well.
• By now, your water should be boiling. Add the broccoli and simmer for a couple of minutes, or until tender and bright green. Use a slotted spoon to transfer the broccoli to a plate and add the ramen noodles to the pot. Simmer until tender, according to the package instructions. Drain.
• Divide the tahini mixture between 2 large bowls. Ladle in the hot stock and stir to combine. Divide the noodles, tofu, mushrooms and broccoli between the bowls and sprinkle with some sliced green onion and sesame seeds, if using.
• Serve with the bottle of sriracha on the side for those who like it especially spicy.

ONE-POT SPICY MISO RAMEN

Steps:

• Use a pestle and mortar to grind the toasted sesame seeds. It does not need to be finely ground; some whole seeds leftover are fine.
• Add onion, garlic, and ginger to a large pot and sauté in a bit of sesame oil or water for 2 minutes.
• Add carrots and cabbage and stir to combine.
• Pour in dashi and bring to a simmer. Simmer until cabbage is tender.
• Add zucchini, mushrooms, toasted sesame seeds, tahini, and gochujang. Simmer until mushrooms and zucchini start to soften (but not completely soft since they will continue to cook), about 3 minutes.
• Add ramen noodles and cook according to package directions, or until noodles are tender and chewy.
• Once noodles are cooked, turn off the heat and add tofu and green onions and stir to combine.
• Now mix in the miso until evenly dispersed**. Taste and add more miso if needed, or chili flakes if not spicy enough.
• Ladle into large bowls and add toppings of choice.

SPICY MISO RAMEN-EXPRESS RECIPE - (4.5/5)

Steps:

• To make the spicy miso paste: Combine all of the ingredients in a blender and blend until smoothly pureed. You may need to stop and scrape the blender a few times to get it going in the beginning. Transfer the mixture into a pot and set over medium heat. Bring to a low simmer and keep cooking/stirring for another 5 min. Let it cool completely and store in an air-tight container in the fridge until needed. To make the shoyu soft-boiled eggs: Gently place the eggs in a small pot and fill it with water until the eggs are covered by 1″. Add a generous pinch of salt (not listed in the ingredient-list because it's more of a superstition for easy-peeling than anything...) and bring the water to a bare simmer on medium-high heat, then immediately lower the heat down to low (only enough heat to keep it at a bare simmer/or if you want to be anal, 212ºF/100ºC). The second the water reached the right temperature, set the timer at 4:30 min. Gently move the eggs around a few times during cooking. Once the timer goes off, immediately transfer the eggs into cold water and leave them to cool completely. Combine soy sauce, dark brown sugar and water in a small sauce pot. Warm up the mixture just enough to melt the sugar, then set aside. Peel the eggs then submerge them in the soy sauce-mixture. Turning them occasionally while marinating for 2~3 hours. To make the garlic and togarashi oil: Combine minced shallots, minced garlic, sesame seeds, salt and vegetable oil in a small pot and set over low heat. Slowly cook/stir until the garlics are crispy and lightly browned, approx 5~6 min. Turn off the heat and add the Japanese chili powder/togarashi. Give the mixture a stir and let it sit for a few hours or overnight. Spicy miso ramen: (for 2 servings) 220 grams of fatty ground pork 1 tbsp of toasted sesame oil 1/4 tsp of freshly ground black pepper 1 tbsp of dried shitake mushrooms 2 cups (475 grams) of unsalted chicken or pork stock 1 cup (227 grams) of unsweetened, unflavoured soy milk (Asian brands preferred but if unavailable, this will do, too) 1/2 cup + 1/4 cup of spicy miso paste 2 servings of fresh ramen noodles 4 tbsp of finely diced scallions 1 sheet of nori/Japanese sushi seaweed, cut into rectangular sheets To make the spicy miso ramen: Rinse the dried shitake mushrooms to get rid of any sand/dirt. Finely chop them and set aside (without soaking). In a large soup pot, heat up 1 tbsp of toasted sesame oil on high heat and start browning the fatty ground pork with ground black pepper. Once the pork has broken up, browned, and released its fat, add 1/4 cup of the spicy miso paste and cook for another min until fragrant. Add the chopped shitake, unsalted stock and unsweetened soy milk and bring to a simmer. Place 1/2 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 (it may seem very thick and troublesome in the beginning but be patient, it'll dissolve eventually). You'd be surprised at how much "solids" within the paste will remain on top of the sieve, which if dumped directly into the soup, will make the soup very thick and "sauce-like". Discard the "solids" in the sieve and let the soup simmer for another 5 min. If the soup tastes quite salty at this point, that is correct. It's Japanese ramen... It is salty. Cook the fresh ramen noodles according to package instructions, and drain well. Divide the noodles into two large bowl and ladle the soup on top (you may have a bit more than needed). For each serving, place 1 shoyu egg (cut into half), 2 tbsp of finely diced scallions, 3 rectangular nori sheets, and 2 tsp of garlic and togarashi oil.

MUSHROOM AND TAHINI RAMEN WITH MISO AND URFA CHILLI PASTE}

Steps:

• Place a frying pan on a high heat and when hot, add the leek, onions and garlic and char till blackened on edges and sides. Don't overcrowd the pan as it will cause the temperature to drop, you may need to do it in 2 or 3 batches. Place these in a large pan with 3 litres cold water and add the dried shitake mushrooms. Bring up to boil then turn off, cover and allow to infuse for 4 hours or overnight. Strain off the stock, which should yield around 2 litres. Discard the veg, but keep the shitakes to pickle or thinly slice and use to garnish the ramen. Season the ramen using the miso paste. Place the miso in a bowl and add a few spoonsful of stock so that the miso becomes a loose paste, then add back to the stock and stir to combine. This stock can be kept in the fridge for up to 5 days, until ready to use. When ready to serve the ramen, bring the stock back up to a gentle simmer. Heat your oven to 50C and place 4 bowls in to warm up. Place a medium pan of water to cook the noodles on a high heat and bring to the boil. Add the noodles and follow the packets cooking instructions for how long to cook. When cooked, drain into a colander or sieve. Whilst the noodles are cooking, or once they have cooked but still hot, mix the stock with the tahini. This needs to be done in stages because if you add too much hot liquid to Tahini it goes grainy and almost curdles. Pour the tahini into a large jug then add about 100ml of the hot stock. Stir or whisk to combine. It will thicken to a dense paste, now add around 200ml more of stock and whisk again till combined. Repeat again. At this point, the Tahini should be of a loose but smooth consistency. Now you can add the remainder of the hot stock but keep whisking or stirring to incorporate as you go. Taste and add salt or soy sauce if you feel it could do with a little more seasoning. If only making 1 or 2 portions of the ramen, then you can mix the tahini and stock together directly in the bottom of the bowl. Divide the noodles between bowls, then add the hot stock to cover. Garnish each bowl with bean sprouts, bamboo shoots, spring onions, sesame seeds, a square of nori paper and some sliced shitakes, if using. Drizzle 1 tsp of the Urfa chilli paste over the of the ramen then serve.

SPICY MISO RAMEN

Steps:

• 1 Heat toasted sesame oil in a large stockpot over medium. Add onion, and cook, stirring occasionally, until fragrant and translucent, 8 to 10 minutes. Add shiitakes, and cook, stirring occasionally, until tender, 2 to 3 minutes. Spoon out about u00bd cup shiitakes, and reserve for garnish.
• 2 Reduce heat to medium-low; stir in miso and tahini to coat onions and shiitakes, and cook 2 minutes. Increase heat to medium; add mirin to deglaze pot, stirring to incorporate. Add 8 cups water, stirring well to dissolve miso paste. Bring mixture to a light simmer over high, and whisk in Sriracha until dissolved. Remove from heat; cover to keep warm.
• 3 In a separate saucepan, cook ramen noodles according to package directions until just tender, about 3 minutes. Drain noodles.
• 4 Divide noodles among 4 bowls. Add equal amounts of spinach and scallions to each bowl; ladle miso broth into each. Garnish with the reserved shiitakes, half of an egg and a drizzle of chili oil.

SPICY MISO RAMEN

Steps:

• Cook the ramen noodles following the packet instructions and place them in ice-cold water or rinse them with cold water for a good while to stop them from cooking further.
• Heat the vegan butter or coconut oil in a pot over medium heat. Add finely chopped leek and cook for about 10 minutes. Stir until it becomes soft and add chopped fresh tomato and garlic and ginger paste. Cook for another few more minutes until fragrant.
• Transfer the ingredients into a blender and add the miso paste and soy sauce. Blend for a minute or two until the mixture becomes a paste.
• Transfer the paste back into the pot and add the stock and kombu, previously rinsed.
• Reduce heat to low and let it simmer for 20 minutes while you prepare the toppings.
• Mix in a separate bowl the sesame oil, sriracha, rice vinegar, maple syrup, soy sauce and garlic powder. This will give our ramen an extra umami kick.
• Remove the kombu and put the broth through a strainer, placing another pot underneath.
• Add the tahini into the broth, mix well until perfetly dissolved.

SPICY MISO PASTA

Steps:

• Put on water and cook pasta according to package instructions, reserving a cup of pasta water once done. In the meantime, make the sauce.
• Peel garlic and onion and add to a processor or blender along with the tahini, two tablespoons of the toasted sesame oil, Sriracha, vinegar, soy sauce, and pepper. Blitz until smooth, then add water and blitz again.
• Heat sauce in a small or medium saucepan on high until bubbling, reduce to medium-high, and cook for eight minutes until dark and thickened. While cooking, if making mushroom topping follow step four below, otherwise skip to step five.
• Heat remaining half tablespoon of sesame oil in a large skillet on high until sizzling hot. Slice mushrooms and add in a single layer and let sit for two minutes. Toss and mix mushrooms, reduce heat to medium-high and let sit another two minutes. Stir and cook another 1-3 minutes as needed until browned and tender.
• Take half a cup of pasta cooking water and whisk the miso in it until fully dissolved. Add to sauce, whisk to mix. Pour sauce over freshly cooked drained pasta and add up to half a cup more of pasta cooking water if necessary until sauce is at your desired consistency.
• Serve immediately.