Description
You’ll love the fiery kick in this spicy miso ramen! Topped with the best flavored ramen oil – and so easy to make at home from scratch.
Ingredients
Units
Scale
- 800ml water
- 1 teaspoon powdered chicken stock or vegetable stock
- 1 tablespoon soy sauce
- 1 teaspoon tobanjan
- 1 teaspoon gochugaru
- 2 packets fresh ramen noodles (3 to 4 ounces per packet)
- 5 oz cabbage chopped into bite size pieces
- 1/2 small carrot, finely sliced
- 1 1/2 tablespoon white miso paste or awase miso paste
- 2 scallions, chopped
Flavored oil
- 3 tablespoons sesame oil
- 1 garlic clove, minced
- 1 scallion, chopped
- 1/4 teaspoon ground black pepper
- Pinch of salt
Instructions
- For the flavored oil, place the sesame oil, minced garlic and scallion, ground black pepper, and salt, in a small pot and turn the heat to low. Keep stirring until the garlic and scallion start to change color – about 4 minutes. Keep an eye on the pot at all times since the ingredients can burn quickly!
- Once the garlic and scallion are golden, turn the heat off and pour the oil mixture into a small glass bowl. Set aside.
- Put the water in a medium size pot and bring to a boil.
- Add the stock, soy sauce, tobanjan, gochugaru, and stir. Turn the heat down to low (bubbling simmer) and add the cabbage and carrots. Cover the pot with a lid and cook for 5 minutes.
- Bring another pot of water to boil and add the ramen noodles. Follow the instructions on the package or cook the noodles for 1 to 2 minutes. Fresh ramen noodles shouldn’t take long to cook. Drain the noodles and leave them in the strainer.
- Divide the miso paste among two bowls and top with the ramen broth and vegetables. Add the ramen noodles and drizzle a little flavored oil on top. Top with scallions and serve.
Nutrition
- Serving Size: 1 bowl
- Calories: 407
- Sugar: 5.2g
- Sodium: 345.9mg
- Fat: 23.9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9.3g
- Trans Fat: 0g
- Carbohydrates: 41.7g
- Fiber: 4.9g
- Protein: 8.7g
- Cholesterol: 32.8mg
