SPICY MISO RAMEN WITH CHILI ROASTED SALMON AND BOK CHOY
Simple Spicy Miso Ramen w/ Roasted Chili Salmon (or tofu!) with bok choy, mushrooms and scallions. Vegan and Paleo adaptable! Swap out zucchini noodles or kelp noodles to keep it Paleo! Make in 30 minutes!
Provided by Sylvia Fountaine
Categories Main
Time 30m
Yield 2
Number Of Ingredients 13
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. ????
Nutrition Facts : ServingSize -does not include the eggs, Calories 470 calories, Sugar 10.5 g, Sodium 90.5 mg, Fat 21.1 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 44.5 g, Fiber 7.3 g, Protein 28.8 g, Cholesterol 70.7 mg
SPICY MISO RAMEN
Ramen is a Japanese-style bowl of broth and noodles. In this version, miso is added to an already rich broth and spiced with chiles. Adding miso to ramen broth makes a unique version that is dense, flavorful and delicious. Make Ramen Eggs and Chasu Pork Belly in advance to top the ramen.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
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.
JAPANESE-STYLE CHASU PORK BELLY FOR SPICY MISO RAMEN
Pork belly comes in many preparations across Asia. Like ramen, the origins of chasu pork belly are actually Chinese. This braised meat is sliced thinly and tops many ramen dishes.
Provided by Jet Tila
Categories main-dish
Time 12h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix together the sake, water, soy sauce, sugar, green onions and ginger in a large pot.
- Halve or quarter the pork belly into large, manageable pieces.
- Transfer the pork belly pieces to the pot. Bring to just under a boil, but do not boil. Reduce the heat to a simmer poach slowly on the stove (alternatively, you can use an oven at 300 degrees F) until tender, about 2 hours 30 minutes.
- Check for tenderness by piercing the middle of each piece. When tender, allow to cool in the liquid for 2 hours off the heat, then transfer to the refrigerator to completely rest overnight in the liquid.
- The next day, remove the pork belly from the liquid and cut into 1/2-inch-thick slices. Warm the pork belly with a bit of sauce and serve as a topping for Spicy Miso Ramen with the various garnishes. Serve 2 slices per person.
SPICY MISO-TAHINI RAMEN
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
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.
More about "spicy miso ramen recipes"
SPICY MISO RAMEN RECIPE - HOW TO MAKE EASY MISO …
From food52.com
Reviews 27Servings 8Cuisine JapaneseCategory Entree
- 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.
- NOTE: It’s important that you use unsalted, or minimally salted stock for this recipe. I always store homemade, unsalted chicken/pork stock in the freezer as it gives me total control of the seasoning in the final dishes. Whether you are using homemade or store-bought, if your stock already has a prominent saltiness to it, you’ll have to reduce the amount of spicy miso paste to accommodate which will reduce the miso-flavour in your soup. You’d be trading flavours with salt, see? The type of soy milk may also make a difference. I prefer Asian-style unsweetened soy milk which tends to carry a stronger “tofu/soy bean” taste, but if that’s unavailable, American brands soy milk will do, too. Just make sure it isn’t sweetened, or flavoured with vanilla or etc.
SPICY MISO RAMEN RECIPE - TODAY.COM
From today.com
4.3/5 (21)Category Entrées,SoupsAuthor Candice Kumai
- 1. In a large saucepan or stockpot, over medium heat, add your toasted sesame oil and onion, sauté for approximately 8-10 minutes or until fragrant and translucent. Add in your mushrooms and sauté for an additional 2-3 minutes.
- 2. Add in your miso paste and tahini (or neri goma) paste to coat all of your onions and mushrooms, stir and cook for another 2-3 minutes. Carefully watch your heat and turn down to medium-low, if needed, or the soup can "break" or separate. Pour in the mirin to deglaze your pan. Pour in your water; stir well to dissolve all miso paste.
- 3. Bring your miso soup up to a light simmer on high heat and whisk in your spicy chili or Sriracha sauce; mix well to dissolve. Reduce heat to medium-high. Turn off heat just before serving.
- 4. In a separate medium saucepan, bring water to a boil, cook your ramen for approximately 3 minutes and 30 seconds. Use tongs to remove noodles from boiling water, or strain noodles into a colander and place directly into serving bowls.
SPICY MISO RAMEN (EASY HOMEMADE MISO RAMEN RECIPE)
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5/5 (1)Total Time 30 minsCategory Dinner, Lunch, Main CourseCalories 683 per serving
- Heat sesame oil in a large pot over medium heat. Add minced garlic, ginger, and shallot, and cook until fragrant, about 1-2 minutes, stirring frequently.
- Pour the ramen soup on top of the noodles, and add toppings such as soft-boiled eggs and green onions. Serve and enjoy!
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