Spicy Miso Ramen
Ingredients
- 2 servings ramen
- 3 cups miso/kombu stock
- 1 cup unsweetened plant-based milk
- blanched bok choy
Spicy miso paste
- 3 tablespoons red miso
- 3 tablespoons white miso
- 2 tablespoons toasted sesame oil
- 1.5 tablespoons hot bean paste
- 1 tablespoon mirin
- 1 tablespoon ground sesame seeds
- 1 red jalapeno or red chili
- 6 cloves garlic
- 3 scallions (white only)
Tofu crumbles
- 1 pack 16oz firm tofu
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
Togarashi oil
- 2 cloves finely minced garlic
- enough oil to cover
- 1 tablespoon Japanese seven spice
Preparation
Spicy miso paste
Blend all spicy miso paste ingredients until fine.
In a heated non-stick pan with 2 tablespoons oil, cook the blended mixture for 3 minutes, stirring continuously. Let cool completely and save in a jar.
Tofu crumbles
Mash tofu into tiny crumbles in a non-stick pan and cook for 2 minutes.
Add 2 teaspoons oil, garlic, and ginger, and cook until lightly brown and dry.
Season with 2 tablespoons soy sauce, 2 teaspoons maple syrup, and 1 teaspoon toasted sesame oil. Adjust taste accordingly.
Togarashi oil
In a microwaveable safe bowl, add 2 cloves finely minced garlic and enough oil to cover. Microwave for 2 minutes, stirring halfway. Remove and stir in 1 tablespoon Japanese seven spice. Set aside until ready to use.
Component
Cook ramen according to package instructions
Blanch bok choy until tender
Chop the green parts of scallions
Soup assembly
Place stock and plant-based milk in a pot and bring to a simmer.
Add 1/4 cup of spicy miso paste into a fine-mesh sieve, lower the sieve halfway into the simmering soup, and stir with a spoon to slowly dissolve the paste. Taste and add more paste if needed.
Serving
Serve cooked ramen with soup, top with tofu crumbles, blanched bok choy, drizzle of togarashi oil, and chopped scallions.
