Spicy Miso Ramen

Ingredients

• 800 ml 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
• 3 tablespoons sesame oil
• 1 garlic clove, minced
• 1 scallion, chopped
• 1/4 teaspoon ground black pepper
• Pinch of salt

Instructions

1. 1

   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!

2. 2

   Once the garlic and scallion are golden, turn the heat off and pour the oil mixture into a small glass bowl. Set aside.

3. 3

   Put the water in a medium size pot and bring to a boil.

4. 4

   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.

5. 5

   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.

6. 6

   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.