Name: Spicy Miso Ramen
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 3.5 cups water; 0.25 cup dried shiitake mushroom, soaked in hot water, drained, and sliced; 0.25 teaspoon dashi granule; 3 tablespoons yellow miso paste; 2 teaspoons black bean chili sauce; 1 teaspoon soy sauce; 1 teaspoon toasted sesame oil; 2 pieces egg; 6 ounces dried ramen noodle; 1 tablespoon neutral oil; 8 ounces firm tofu, drained and cut into bite size pieces; 2 cups cabbage, shredded; 1 jalapeno, thinly sliced; 1 sheet nori, cut into strips; 3 green onion, thinly sliced

Ready in: 35 mins

Serves: 2 servings

Ingredients: 14

This spicy miso ramen builds a quick dashi-miso broth with chili sauce, jalapeno, tofu, cabbage, shiitake mushrooms, noodles, egg, nori, and green onion. The miso is stirred in off the boil so the broth stays smooth and savory.

Ingredients

Broth
3 ¹⁄₂	cups water
¹⁄₄	cup dried shiitake mushroom, soaked in hot water, drained, and sliced
¹⁄₄	teaspoon dashi granule
3	tablespoons yellow miso paste
2	teaspoons black bean chili sauce
1	teaspoon soy sauce
1	teaspoon toasted sesame oil
Ramen
2	pieces egg
6	ounces dried ramen noodle
1	tablespoon neutral oil
8	ounces firm tofu, drained and cut into bite-size pieces
2	cups cabbage, shredded
1	jalapeno, thinly sliced
1	sheet nori, cut into strips
3	green onion, thinly sliced

Instructions

1.	Bring a small saucepan of water to a boil, lower in the eggs, and cook for 7 minutes; transfer to ice water, peel, and halve.
2.	Cook the ramen noodles in boiling water according to the package directions until just tender, then drain and divide between two bowls.
3.	Heat the neutral oil in a skillet over medium-high heat and brown the tofu until golden on the main sides, about 3 minutes per side.
4.	Add the cabbage, sliced shiitake mushrooms, and jalapeno to the skillet and cook until the cabbage softens and lightly browns, 3 to 4 minutes.
5.	Bring the water and dashi granules to a simmer in a pot, then reduce the heat to low.
6.	Whisk the miso paste with a ladleful of hot broth in a small bowl until smooth, then stir it back into the pot with the chili sauce, soy sauce, and sesame oil; keep hot without boiling.
7.	Top the noodles with the tofu, vegetables, halved eggs, nori strips, and green onions.
8.	Ladle the hot broth into the bowls and serve right away.