Spicy Miso Ramen
Ingredients
- Spicy miso paste (blend all ingredients until fine
- ~ 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.
- Tofu crumbles
- ~ 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.
- Togarashi oil
- 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.
Preparation
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