Homemade Ramen is lyfe. ????????
Thanks for coming, end of story, goodbye, see you next time!
Okay, I’m kidding – but I really almost feel like I could just leave it at that “Homemade Ramen is Lyfe” statement and there would be nothing more that would need to happen here except you grabbing a big bowl, piling it high with slippery ramen noodles, pouring that spicy miso broth over the top, adding a scoop of seared tofu or a soft boiled egg, drizzling everything with sesame or garlic oil, tossing in a handful of scallions, and going to town with your chopsticks to the delight of your little ramen-loving heart.
Since there are quite a few things to note about today’s spicy ramen recipe, let’s just dive in.
SPICY Ramen Note #1:
This is not necessarily a super authentic spicy ramen recipe. Because, like, I don’t really know my way around authentic ramen.
This is more like one of those times when you go to an adorable Japanese bistro and have LIFE-CHANGINGLY-DELICIOUS spicy house-made ramen, so you go find an authentic-looking recipe online, and then just make a less-authentic version of it using whatever you can get your hands on without running around to 12 different grocery stores. Yes. That is our ZONE today.
We are being tutored by the greatness of Lady and Pups and we are making the ramen situation work for the average person with an average-ly stocked kitchen. Annnnd ordering a few things on Amazon will help us out big time. God bless Amazon.
Spicy Ramen Note #2:
Speaking of Amazon.
Here are the products I recommend ordering for this recipe, in order of importance.
- Ramen Noodles (tastes ridiculously similar to FRESH ramen when cooked ????): http://amzn.to/1nzMt1Y
- Red Miso (might be able to find this at some grocery stores): http://amzn.to/202TpBb
- Tofu Press (not really necessary, but fun for tofu lovers): http://amzn.to/1nzNd7o
There is a good chance you can find miso paste at the right grocery store, and the tofu press is sort of just an extra fun thing.
But the ramen noodles.
WHOA BABY those ramen noodles are yummy. They are dry, like the regular pasta that we buy all the time, but they are at least five steps up on the food scale from the small 20-cent packages of ramen that you might otherwise be tempted to use (I only say it because I’ve been there).
SPICY Ramen Note #3:
It’s actually kind of hard to make a soft boiled egg.
But it’s worth trying, and it’s still worth serving an egg with your ramen even if it looks like someone clawed it apart in a moment of uncontrolled hunger.
That is all.
SPICY Ramen Note #4:
If you are overwhelmed by the idea of this spicy ramen but kind of intrigued to try something similar-but-easier, I have just the thing for you and it’s called QUICK HOMEMADE RAMEN.
Now you have no excuses. None.
Grab chopsticks or a fork, or really, just a straight up shovel, and get this in your mouth stat.
- 1 small yellow onion
- ½ cup red miso
- ½ cup white miso
- 3 tablespoons sambal oelek
- 6 cloves garlic
- 2 inch piece fresh ginger
- 3 tablespoons mirin
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame oil
- 12-15 ounces extra firm tofu
- 1 tablespoon oil
- 4 eggs
- 5 ounces fresh shiitake mushrooms, chopped (but see notes about dried mushrooms!)
- 3-4 cups chicken stock
- 2 cups plain unsweetened soy milk
- 6 ounces ramen noodles
- scallions, roasted seaweed, sesame oil for serving
- SPICY MISO PASTE: Pulse all miso paste ingredients together in a food processor until a smooth, thick paste forms. You will use about half of it for this recipe and the other half can be frozen or refrigerated for a few days.
- TOFU: Press as much moisture as you can out of the tofu using paper towels or a tofu press. Cut into cubes. In a large pot, heat the oil on medium high heat and start frying the tofu. Once the tofu has browned, add ¼ cup of the spicy miso paste and cook for another minute or two to get a nice golden color. Remove from pan and set aside.
- BROTH: (SEE NOTES) To the same pan, add the chopped shiitake and a a tablespoon or so of miso paste and stir fry until golden brown. Add the stock and soy milk and bring to a simmer. Place ½ 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. Discard the “solids” remaining in the sieve and let the soup simmer for another 5 minutes. Taste and adjust seasoning - add salt or a little soy sauce until it tastes like a spicy ramen broth.
- EGGS and RAMEN: Cook the ramen noodles according to package instructions and drain well. While the ramen is cooking, bring a small pot of water to boil. When it reaches boiling, add 4 eggs and reduce heat to the lowest possible setting. Cook for exactly 7 minutes, remove eggs from water, run under cold water, and let them set for a few minutes. Peel shells off carefully. Yolks will be soft.
- SERVING: Divide the noodles into four large bowl and ladle the soup on top (you may have a bit more than needed). For each serving, top with the tofu, 1 soft-boiled egg (cut in half), scallions, and sesame oil.
Along the same lines, for the spicy miso paste in step three - if you dump the whole thing directly into the soup, it will make the soup very thick. Not good.
You cannot use just white miso for this recipe (too sweet) but you could use just red miso. We made a version that used just red miso and it worked out okay.
To make this vegetarian and/or vegan, omit the eggs and/or swap chicken stock for vegetable stock.
Note: this post contains affiliate links for the tofu and ramen related products.
PST! Last thing – today at 12pm CST we are opening registration for our first ever Spring Session Food Photography Workshops in the new studio! To get on the list for workshop announcements and registration links, click here!