 is made with fermented soy beans and rice. It's fermented for a short period of time, which makes it more mild and sweet in taste. Since it's the most mild kind of miso, it's also the most versatile. If you're buying only one miso to use in a bunch of recipes, this is the best choice.
Anyway, she said it was absolutely delicious! data-pin-do=)
Spicy Miso Ramen
September 3, 2020
I got a text from my friend Barbee in San Francisco asking if she could substitute white miso paste for red. She was making this Spicy Miso Ramen that she found in an article titled Selena Gomez Dishes on Her Favorite 'Comfort Foods' and Learning to Cook in Quarantine in People magazine!
Miso Paste 101
Red miso is the saltiest, most pungent variety. You only need a little bit to add some serious umami to your dishes. It's typically made with fermented soybeans and barley or another grain and is saltier than white miso. It ranges from dark brown to red in color
White miso (which is actually light yellow in color) is made with fermented soy beans and rice. It's fermented for a short period of time, which makes it more mild and sweet in taste. Since it's the most mild kind of miso, it's also the most versatile. If you're buying only one miso to use in a bunch of recipes, this is the best choice.
Anyway, she said it was absolutely delicious!
- Prep: 25 mins
- Cook: 20 mins
- Yields: 4 Servings
Directions
1Heat toasted sesame oil in a large stockpot over medium. Add onion, and cook, stirring occasionally, until fragrant and translucent, 8 to 10 minutes. Add shiitakes, and cook, stirring occasionally, until tender, 2 to 3 minutes. Spoon out about ½ cup shiitakes, and reserve for garnish.
2Reduce heat to medium-low; stir in miso and tahini to coat onions and shiitakes, and cook 2 minutes. Increase heat to medium; add mirin to deglaze pot, stirring to incorporate. Add 8 cups water, stirring well to dissolve miso paste. Bring mixture to a light simmer over high, and whisk in Sriracha until dissolved. Remove from heat; cover to keep warm.
3In a separate saucepan, cook ramen noodles according to package directions until just tender, about 3 minutes. Drain noodles.
4Divide noodles among 4 bowls. Add equal amounts of spinach and scallions to each bowl; ladle miso broth into each. Garnish with the reserved shiitakes, half of an egg and a drizzle of chili oil.
Recipe by Candice Kumai, People magazine, August 27, 2020.
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