Chili Miso Ramen
Hearty and spicy bowl of ramen!
5 min prep · 15 min cook
| 1 tablespoon Fried chili or chili crisp (+oil) | ||||
| 1 Shallot | ||||
| ½ inch Ginger | ||||
| 2-3 Green onion | ||||
| ½ Block Silken tofu | ||||
| 2 clove Garlic | ||||
| Msg powder | ||||
| ½ tablespoon Sesame oil | ||||
| 3 cup Vegetable broth | ||||
| 2 tablespoon Red miso paste | ||||
| ¼ cup Soy sauce | ||||
| 2 tablespoon Mirin | ||||
| 1 sprig Lemon grass | ||||
| 2 Nests Alkaline noodles | ||||
| 1-2 Thai bird chilis | ||||
Steps in full
- Prep toppings: slice silken tofu into stripes or cubes, dice green onion at a diagonal angle, thinnly cut chilis. Dice shallots small, and peel ginger & garlic & crush with back of knife
- Add seasame oil to pan and let heat. Add aromatics, and stir until shallots are translucent.
- Pour over veggie broth, once simmering run miso paste through a siv into the broth, and add soy sauce, msg, and mirin. Let simmer for 20-30 minutes uncovered
- Add chili crisp, noodles, and tofu, let boil until noodles are tender. Pick out garlic, ginger, and lemon grass with tongs (they should be largely in one piece)
- Serve with a squeeze of lime, extra dizzle of chili crisp + oil, and sliced green onion & bird chilis
