spicy miso ramen

Simple Spicy Miso Ramen w/ Roasted Chili Salmon (or tofu!) with bok choy, mushrooms and scallions. Vegan and Paleo adaptable! Swap out zucchini noodles or kelp noodles to keep it Paleo! Make in 30 minutes!

Spicy Miso Ramen with Chili Roasted Salmon and Bok Choy

soy sauce

sugar

sesame oil

garlic chili paste

chicken broth

miso paste

hondashi granules, more to taste

baby bok choy – sliced thin, legnthwise

scallions – white part

noodles

Garnishes: Scallions,

Preheat oven to broil or 400 F ( Broil is ideal if you have this)

Stir the soy sauce, honey, sesame oil and chili paste together in a small bowl. Brush the marinade over both sides of salmon and shitaakes and place on a parchment lined baking sheet.

Broil for 4-5  minutes or until salmon is cooked to your liking. Set aside.

Cook the noodles and make the broth. Bring the stock to a simmer in a medium pot. Add miso, hondashi and stir until combined. Add the bok choy and scallions, and wilt. Turn heat off or keep at a very low simmer. Taste, adjust heat, adding salt or chili paste if you like.

Divide the noodles among two bowls. Top with the salmon ( or tofu) and shitaakes. Arrange bok choy around the noodles and ladle the flavorful broth overtop.

Garnish with fresh scallions, soft boiled eggs, crispy shallots and chili threads.

Serve with chopsticks and a spoon. It&#8217;s ok to slurp. 😉

https://content.jwplatform.com/videos/tu6FnQ12.mp4

Spicy Miso Ramen with Roasted Chili Salmon (or tofu!) and bok choy, mushrooms and scallions. Vegan and Paleo adaptable- swap out zucchini noodles or kelp noodles to keep carbs low. If you cook one thing this week, let it be this! Video!

Spicy Miso Ramen with Chili Salmon

Made this tonight. I didn’t recognized many of the ingredients but the people at the Asian Market were so helpful. The family loved it. We will make this again. Thanks!

This was fantastic!  I substituted dried rice noodles I already had and added some kimchi to the broth. Other than that I followed the recipe exactly.  

My husband and I loved it.

This was so full of flavor and perfect on a freezing February  night in Michigan! Followed the recipe to the letter and will make again. Thank you for the delicious recipe.

An absolute banger of a dish! So happy with how this turned out.

The salmon &amp; shiitake in this are amazing.  I sometimes alter the broth and serve with roasted veggies, but don't mess with the marinade!  Sometimes use portabellos instead of shiitake, too.  So, so good served with chili garlic sauce!

This umami-rich Spicy Miso Ramen bowl has a silky-smooth broth that is simultaneously rich, creamy and brimming with deep flavours. So good, it&#39;s hard to believe how easy it is to make and how quickly it comes together. 

Spicy Miso Ramen

chicken (or tofu

shiitake mushrooms, (stems removed, thinly sliced)

shallot (minced)

garlic

ginger

chicken

Tablespoons white miso paste

Tablespoons Chinese sesame paste

Tablespoons low-sodium soy sauce

Tablespoon hot chili oil

Tablespoon chili bean paste (doubanjiang), optional

Tablespoons rice vinegar

white pepper, (optional)

dry ramen noodles

sweet corn (frozen/thawed, canned, or fresh)

baby boy choy

soy sauce eggs,

green onions

sesame seeds

In a medium-large pot, heat 1 tablespoon oil over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the meat, until no longer pink, about 4 minutes. Transfer to a plate or bowl.

Heat remaining tablespoon oil in the pot, then add the mushrooms and cook until soft and golden brown, about 3-4 minutes. Lower heat to medium-low and stir in the shallots, garlic, and ginger. Sauté until fragrant, stirring often, about 2 minutes.

Pour in the broth, stir, and simmer for 10 minutes to allow the flavours to meld.

Meanwhile, make your broth paste. In a small bowl, combine the miso, sesame or tahini paste (if using), sesame oil, soy sauce, chili oil (and/or bean paste), and rice vinegar (or mirin) and one ladle of the simmering broth. Whisk until smooth.

Slowly add the miso paste mixture to the broth, stirring constantly until dissolved. If using white pepper, add it in now. Stir in the cooked meat. Bring everything to a simmer and let it simmer for 10 minutes. If adding vegetables, (I added corn and baby bok choy) add them during the last 3 minutes of cooking time.

Meanwhile, in a separate pot, cook your noodles as per the instructions on the package. Drain them well.

Divide the ramen noodles and broth between the serving bowls you are using. If adding soft-boiled eggs, slice them in half lengthwise and arrange on top of each ramen bowl. Add any other toppings of your choice and enjoy immediately!

This was great! I impressed myself! I have never made a soup like this and I loved it! Easy to follow instructions, and great flavors.

When do you add the chicken back in? Love this recipe.

This soup is delicious!  It was easy to follow the instructions and so tasty.

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Spicy Miso Ramen with Chili Roasted...

Spicy Miso Ramen

Top 3 spicy miso ramen recipes from across the web

The most viewed spicy miso ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spicy Miso Ramen with Chili Roasted...

Spicy Miso Ramen with Chili Roasted...

Spicy Miso Ramen

The most viewed spicy miso ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine