Name: Spicy Miso Ramen
Yield: 2 servings
Ingredients: 3.5 cups water; 3 tablespoons yellow miso paste; 0.25 teaspoon dashi granules; 0.25 teaspoon black bean chili sauce; 1 jalapeño, sliced; 1 block of firm tofu, cut into cubes or triangles or whatever shape you fancy; 2 large handfuls shredded cabbage (you will want about 3 cups); 0.25 cup dried shitake mushrooms (already sliced), soaked in hot water; 1 teaspoon soy sauce (I used low sodium); 3 dashes of sesame oil; 1 bunch dried ramen noodles (I used the Himen Brand, from my local Japanese market); 1 sheet of nori, cut into strips; 2 eggs; 3 green onions sliced, for garnish

Serves: 2 servings

Ingredients: 14

A delicious and flavorful ramen recipe with a spicy kick, perfect for warming you up on a chilly day.

Ingredients

3 ¹⁄₂	cups water
3	tablespoons yellow miso paste
¹⁄₄	teaspoon dashi granules
¹⁄₄	teaspoon black bean chili sauce
1	jalapeño, sliced
1	block of firm tofu, cut into cubes or triangles or whatever shape you fancy
2	large handfuls shredded cabbage (you will want about 3 cups)
¹⁄₄	cup dried shitake mushrooms (already sliced), soaked in hot water
1	teaspoon soy sauce (I used low sodium)
3	dashes of sesame oil
1	bunch dried ramen noodles (I used the Himen Brand, from my local Japanese market)
1	sheet of nori, cut into strips
2	eggs
3	green onions sliced, for garnish

Instructions

1.	To prepare the broth, in a pot, combine 3.5 cups of water, yellow miso paste, dashi granules, sliced jalapeño, and black bean chili sauce. Bring to a boil, then reduce heat and let simmer to enhance the flavors.
2.	Cook the ramen noodles in a large pot of boiling water until slightly past al dente, approximately 4 minutes. Drain, rinse with cold water, and set aside.
3.	In a cast iron skillet, brown the tofu pieces in a little canola oil until golden and crispy on each side, about 3 minutes per side. Set aside for assembling the ramen bowl.
4.	Prepare the vegetables by cooking shredded cabbage and soaked shiitake mushrooms in the skillet. Add soy sauce and cook until veggies develop a brownish hue. Finish with sesame oil for added flavor and softness.
5.	Assemble the ramen bowls by adding noodles, tofu, cooked vegetables, green onions, and nori strips.
6.	Poach eggs in simmering water with a splash of vinegar until formed and firm. Carefully transfer the eggs to the ramen bowls using a slotted spoon for a silky broth.
7.	Ladle the hot broth into each ramen bowl.
8.	Serve and enjoy your delicious and spicy miso ramen!