Spicy Miso Ramen
Ingredients
- 1/4 cup roasted/toasted sesame seeds
- 1/4 cup tahini
- 2 tbsp gochujang
- 1 tbsp mirin
- 4 cups kombu dashi
- 2 garlic cloves minced
- 1 tbsp ginger minced
- 3 small carrots, sliced
- 1 cup shredded cabbage
- 2 small zucchini, sliced
- 3 tbsp red or white miso add more to taste
- 1 14oz block soft tofu cubed
- 2 green onions sliced
- 1 cup cooked corn kernels
- 3 servings of ramen noodles
Preparation
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 kombu dashi, garlic, ginger, and carrots to a large pot and bring to a boil. Cook for a minute, then add cabbage and continue to cook a few more minutes. Once carrots are slightly tender, lower to medium heat and add in zucchini
Mix in ground sesame seeds, tahini, gochujang, and mirin. Simmer until zucchini are tender, then add tofu and about half the green onions and heat for another minute
Turn off the heat, and once the soup has stopped boiling mix in the miso until evenly dispersed. Taste and add more miso if needed, or chili flakes if not spicy enough
Prepare ramen noodles according to package instructions
Place cooked noodles in a large bowl and pour in soup. Top with corn and remaining green onions. Store leftovers in air-tight containers in the fridge, storing the noodles and soup separately
