My Spicy Miso Ramen

So I have been on a Japanese kick lately and I have started making sushi and ramen at home. My sushi isn’t quite ready for its own thread yet so I will show you guys what my Spicy Miso Ramen looks like.

The Players.


As far as the recipe is concerned, here we go.

2 cups water
1 tsp dashi granules
1 tsp honey
1Tbsp white Miso
1Tbsp red miso
1 tsp rice wine vinegar
1 tsp soy sauce
1 Tbsp of Gochujang
2 eggs
1 pack of ramen noodles (discard everything but the noodles)
Green onions
Sesame Oil

You need two pots. Apparently it is a sin to boil the noodles in the actual broth so I try to keep a little authenticity where I can. Get one of the pots with some water boiling. When it comes to a hard boil, place your eggs in and set a timer for 6 minutes. When the timer goes off, remove eggs and place them in ice water to stop the cooking quickly. While the eggs are cooking, start on your broth. Bring the two cups of water to a hard boil. Add soy sauce, gochujang, and rice wine vinegar. When it is rolling, kill the heat and add the following very quickly. Honey, white miso, red miso, and dashi. Be mindful to not actually boil the miso. Once the miso goes in, the broth should stay at a very hot simmer. If you are quick, you won’t need to play with the stove. If you need a few minutes to add all ingredients, you may need to turn the heat back on to bring the temp back up.

Your eggs should have been done earlier in the recipe. In the water you boiled the eggs in, drop your noodles and boil them until sliiiightly undercooked. (If your broth is hot enough, they will finish cooking in the bowl). Strain noodles, put them in the bowl. Add broth to the bowl. Add chopped onions and eggs to the bowl. If I am eating alone, I don’t cut the eggs. It gets kinda messy. For pics or company, I will. Just prior to serving, add sesame oil to the bowl. I have used lard before but I prefer the sesame oil.

Serve


Pro tips:
1. Siracha can be used instead of gochujang. It brings a completely different taste to the bowl.

2. Strain your noodles over you eating bowl and pour the boiling water into the bowl. Leave it in for just a couple of seconds to heat the bowl. Discard the water just prior to building the bowl.

3. The eggs need to be soft boiled with runny yolks. It blends into the broth and brings a creaminess.

4. You can use whatever oil you like at the end. They all change the flavor profile. I actually use olive oil with sesame oil sometimes.