Spicy miso ramen by woon.heng 🍜🌶 Tag a ramen lover!
Recipe (yields 2 servings)
~ 2 servings ramen, cook based on package instructions
~ 3 cups of miso/kombu stock (see ramen’s recipe)
~ 1 cup unsweetened plantbased milk (used oatly )
~ blanched bok choy
🌱Spicy miso paste (blend all ingredients until fine, adapted from food52 ):
~ 3 tablespoons red miso
~ 3 tablespoons white miso
~ 2 tablespoons toasted sesame oil
~ 1 1/2 tablespoons hot bean paste
~ 1 tablespoon mirin
~ 1 tablespoon ground sesame seeds
~ 1 red jalapeno/red chili
~ 6 cloves garlic
~ 3 scallions (white only, save green part for soup)
✅In a heated non-stick pan with 2 tablespoons oil, cook the blended mixture for 3 minutes, stirring continuously. Let cool completely & save in a jar.
~ 1 pack 16oz firm tofu, drained & mashed
~ 1 teaspoons of each, minced: garlic, ginger
✅To make tofu crumbles, mash tofu into tiny crumbles in a non-stick pan & cook for 2mins. Add in 2 teaspoons oil, garlic & ginger, cook until all ingredients turn lightly brown & dry.
Season with 2 tablespoons soy sauce, 2 teaspoons maple syrup & 1 teaspoon toasted sesame oil. Adjust taste accordingly.
✅In a microwaveable safe bowl, add in 2 cloves finely minced garlic & enough oil to cover. Microwave for 2 minutes, stirring halfway. Remove & stir in 1 tablespoon Japanese seven spice (Shichimi Togarashi). Set aside until ready to use.
✅To make the soup, place stock & ‘milk’ in a pot, bring it to simmer. Add 1/4 cup of spicy miso paste into a fine-mesh sieve, then lower the sieve half-way into the simmering soup. Using a spoon, slowly stir paste to dissolve into the soup. Taste test, add more paste if needed.
Serve cooked ramen with soup, top with tofu crumbles, blanched bok choy, drizzle of togarashi oil & chopped scallios – slurp away.