Ramen - Spicy Miso スパイシーなみそラーメン
Ingredients
Spicy Miso Paste
- ½ cup White Miso paste
- ½ cup Red miso paste
- ⅓ cup Sichuan douban chili paste
- 1 Onion cut into chunks
- 6 cloves Garlic smashed
- 2 inch Ginger cut into chunks
- 3 tbsp mirin
- 2 tbsp vegetable oil
- 1 tbsp Toasted sesame oil
- 1 tbsp Dashi granules
- 2 tsp Sesame paste
Ramen broth (2 bowls)
- 220 g Ground pork
- 1 tbsp Toasted sesame oil
- ¼ tsp Freshly ground black pepper
- 1 tbsp Dried shitake mushrooms
- 2 cups Unsalted stock vegetable, chicken, dashi
- 1 cups Soy milk unsweetened, unflavoured
- ¾ cup cups Spicy miso paste separated into 1/2 and 1/4 cup
- 2 servings Fresh ramen noodles
- 4 tbsp Green onions finely chopped
- 1 Nori sheet cut into rectangular sheets
Instructions
Spicy Miso Paste
- Combine all of the ingredients in a blender and blend until smoothly pureed. You may need to stop and scrape the blender a few times to get it going in the beginning.
- Transfer the mixture into a pot and set over medium heat. Bring to a low simmer and keep cooking/stirring for another 5 min.
- Let it cool completely and store in an air-tight container in the fridge until
- needed.
Ramen broth
- Rinse the dried shiitake mushrooms to get rid of any sand/dirt. Finely chop them and set aside (without soaking).
- In a large soup pot, heat up 1 tbsp of toasted sesame oil on high heat and start browning the fatty ground pork with ground black pepper.
- Once the pork has broken up, browned, and released its fat, add 1/4 cup of the spicy miso paste and cook for another min until fragrant.
- Add the chopped shiitake, unsalted stock and unsweetened soy milk and bring to a simmer.
- Place 1/2 cup spicy miso paste on top of a very fine sieve. Lower the sieve half-way into the simmering soup and use a spoon to slowly dissolve the paste into the soup (it may seem very thick and troublesome in the beginning but be patient, it’ll dissolve eventually). Discard the “solids” in the sieve.
- Let the soup simmer for another 5 min.
- DONE!