SPICY RAMEN RECIPE RECIPES

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SPICY MISO RAMEN RECIPE | JET TILA | FOOD NETWORK



Spicy Miso Ramen Recipe | Jet Tila | Food Network image

Ramen is a Japanese-style bowl of broth and noodles. In this version, miso is added to an already rich broth and spiced with chiles. Adding miso to ramen broth makes a unique version that is dense, flavorful and delicious. Make Ramen Eggs and Chasu Pork Belly in advance to top the ramen.

Provided by Jet Tila

Categories     main-dish

Total Time 30 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 17

8 ounces ground pork
3 cloves garlic, chopped 
1 tablespoon fresh ginger, finely grated 
2 green onions, thinly sliced, plus more for serving
4 pieces dried shiitakes
2 pieces konbu seaweed, about 6 by 8 inches each 
7 tablespoons red miso paste (akamiso), or more to taste 
1 tablespoon mirin
1 tablespoon granulated sugar 
2 teaspoons sea salt 
1 teaspoon toasted sesame oil 
1 teaspoon chile-garlic sauce 
1/4 teaspoon ground white pepper
4 cups low-sodium chicken stock or broth
2 cups water 
1 pound fresh wheat noodles, cooked according to the package directions
Serving suggestion: ramen eggs, chasu pork belly, bean sprouts and nori sheets

Steps:

  • In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
  • Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.

SPICY MISO RAMEN RECIPE | JET TILA | FOOD NETWORK



Spicy Miso Ramen Recipe | Jet Tila | Food Network image

Ramen is a Japanese-style bowl of broth and noodles. In this version, miso is added to an already rich broth and spiced with chiles. Adding miso to ramen broth makes a unique version that is dense, flavorful and delicious. Make Ramen Eggs and Chasu Pork Belly in advance to top the ramen.

Provided by Jet Tila

Categories     main-dish

Total Time 30 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 17

8 ounces ground pork
3 cloves garlic, chopped 
1 tablespoon fresh ginger, finely grated 
2 green onions, thinly sliced, plus more for serving
4 pieces dried shiitakes
2 pieces konbu seaweed, about 6 by 8 inches each 
7 tablespoons red miso paste (akamiso), or more to taste 
1 tablespoon mirin
1 tablespoon granulated sugar 
2 teaspoons sea salt 
1 teaspoon toasted sesame oil 
1 teaspoon chile-garlic sauce 
1/4 teaspoon ground white pepper
4 cups low-sodium chicken stock or broth
2 cups water 
1 pound fresh wheat noodles, cooked according to the package directions
Serving suggestion: ramen eggs, chasu pork belly, bean sprouts and nori sheets

Steps:

  • In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
  • Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.

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