Spicy Miso Ramen
You'll love the fiery kick in this spicy miso ramen! Topped with the best flavored ramen oil - and so easy to make at home from scratch.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 800ml water
- 1 teaspoon powdered chicken stock or vegetable stock
- 1 tablespoon soy sauce
- 1 teaspoon tobanjan
- 1 teaspoon gochugaru
- 2 packets fresh ramen noodles (3 to 4 ounces per packet)
- 5 oz cabbage chopped into bite size pieces
- ½ small carrot, finely sliced
- 1 ½ tablespoon white miso paste or awase miso paste
- 2 scallions, chopped
- 3 tablespoons sesame oil
- 1 garlic clove, minced
- 1 scallion, chopped
- ¼ teaspoon ground black pepper
- Pinch of salt
Instructions
- 1
For the flavored oil, place the sesame oil, minced garlic and scallion, ground black pepper, and salt, in a small pot and turn the heat to low. Keep stirring until the garlic and scallion start to change color – about 4 minutes. Keep an eye on the pot at all times since the ingredients can burn quickly!
- 2
Once the garlic and scallion are golden, turn the heat off and pour the oil mixture into a small glass bowl. Set aside.
- 3
Put the water in a medium size pot and bring to a boil.
- 4
Add the stock, soy sauce, tobanjan, gochugaru, and stir. Turn the heat down to low (bubbling simmer) and add the cabbage and carrots. Cover the pot with a lid and cook for 5 minutes.
- 5
Bring another pot of water to boil and add the ramen noodles. Follow the instructions on the package or cook the noodles for 1 to 2 minutes. Fresh ramen noodles shouldn’t take long to cook. Drain the noodles and leave them in the strainer.
- 6
Divide the miso paste among two bowls and top with the ramen broth and vegetables. Add the ramen noodles and drizzle a little flavored oil on top. Top with scallions and serve.