Ramen has a very special place in my heart, I grew up eating the Maruchan instant ramen noodles and thought it was the best thing ever, until I had real Ramen at a Japanese restaurant as an adult, and I fell in love with the REAL thing! Spicy Miso broth is always my go-to choice because I love all the flavors and the kick! This is my version of Spicy Miso Ramen and I hope you all enjoy it as much as I do!
Here's what you need:
2-3 TBSP Sesame Oil
4 TBSP Miso Paste
2 TBSP Gochujang paste
(Korean chili paste)
1-2 sheets of seaweed paper, cut up into pieces
32 oz chicken or vegetable broth
1-2 packets of ramen noodles
1 packet of firm tofu, diced
1-2 king oyster mushrooms, diced
4 cups water
6 garlic cloves
3 green onions, diced
2 eggs, soft boiled
Step 1: Prepare all your vegetables by dicing the the garlic, green onions and cutting up the seaweed paper into squares. You can tear up the seaweed paper by hand or use kitchen sheers, I like this KitchenAid pair from Amazon.
Step 2: In a large pot or Dutchmen oven over medium high heat, add the sesame oil and wait about 1-2 minutes for the oil to heat up.
Step 3: Then add the minced garlic and sauté in the sesame oil for another minute.
Step 4: Next, add the chicken broth, water, miso paste, Gochujang paste, and mix thoroughly. Let the broth come to a boil ~ 15 minutes.
Step 5: In a small pot, over high heat, add enough water cover the whole eggs. This is similar to making a hard boil egg, for a soft boil, let the egg cook for 10 minutes, for a full hard boiled egg, let it boil for 15 minutes.
Step 6: Once the broth is boiling, add the seaweed paper, tofu, king oyster mushrooms, green onions and bring the heat down to low medium so that everything will simmer together.
Step 7: Add the ramen packets and let the noodle cook in soup for about 3-5 minutes. Once the noodles are cooked to your liking, the soup is ready.
Step 8: Make sure to peel your eggs and add to you soup. You can also add other toppings like green onions and sesame seeds.