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Spicy Miso Ramen Print Email


Fresh or Dry Ramen noodles (enough for two servings)
4 cups water
4 TBS white miso paste
1-3 tsp Lee Kum Kee Hot Chile Oil
1/2 tsp Japanese dashi (fish stock – AKA Hondashi), or fish stock
2 hard-boiled eggs, whole
1/2 can corn kernels (15 oz can)
1 Japanese fish cake, or 6-8 oz of raw peeled & deveined shrimp, or thin slices of cooked pork roast
1 green onion, finely chopped
1 TBS Tahini (sesame seed paste), or white sesame seeds pounded finely in a mortar and pestle
Light soy sauce to taste (optional)
1-2 sheets of Nori, cut into 1 inch strips

Bring the water to boil and then add the dashi or fish stock concentrate. When dissolved, add the miso paste, eggs, and finely ground sesame seeds. Bring the soup base to boil and reduce to 3.5 cups. Add in the chili oil and light soy sauce to taste (optional).

Meanwhile cook the ramen noodles according to package directions, drain and shock with cold water. Set aside to drain.

In a warm serving bowl, add the noodles, top with shrimp, hard-boiled egg (sliced into half), corn kernels and chopped scallion. Pour the miso soup into the bowl and add the roasted seaweed strips to the side of the bowl. Serve immediately. Makes 2 bowls.
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