Spicy Red Miso Ramen with Shoyu Beef

Spicy Red Miso Ramen with Shoyu Beef


Spicy Red Miso Base
2 tbsp sesame seeds
1 cup red miso paste
¼ cup chili sauce like Sambal Oelek or Sriracha (less if you don’t like spice)
8 small cloves garlic, peeled
2 inch knob of ginger, peeled and roughly chopped
¼ cup mirin
2 tbsp sesame oil
6-Minute Eggs
6 eggs
Pinch salt
2 tbsp neutral oil
1.25 lbs ground beef
½ tsp black pepper
2 tbsp soy sauce (I use shoyu-style)
1 tbsp brown sugar
8 cups unsalted chicken stock (or low-sodium)
cup spicy red miso paste (recipe above)
2 shallots, peeled and halved
2 packages fresh ramen noodles
1 cup frozen corn
1 bunch scallions, finely chopped
Additional chili sauce, for serving
Salt and pepper, to taste


Spicy Red Miso Base

Heat a small, dry skillet over medium-high heat. Add the sesame seeds, and stir constantly until they are very toasted. They should be oily and toasty but not burnt! Place the sesame seeds in a bowl and let cool slightly. Wipe the pan, and set aside.

Place the red miso paste, chili sauce, garlic, ginger, mirin, sesame oil, and toasted sesame seeds in a food processor or high-powered blender. Pulse or blend until smooth, scraping sides of the bowl occasionally.

Add the spicy red miso paste to the small skillet, and cook over medium heat for about 6 minutes, stirring frequently to prevent burning. Place the spicy red miso paste in a bowl and refrigerate until ready to use. Wipe the pan clean, and set aside for future use.

6-Minute Eggs

Gently place the eggs in a small pot and fill with water until the eggs are completely covered. Add a few pinches of salt. Bring to a boil, and then lower it to a simmer. Let the eggs cook for 6 minutes. Drain and immediately add to ice-cold water for about 10 minutes. Peel, cut in half, and set aside.


Heat the oil in a large soup pot. Add the beef, and cook until the beef is no longer pink. Drain the fat and add the soy sauce, brown sugar, and pepper. Cook for a couple of minutes, and place the beef in a bowl. Set aside.

Add the stock and shallots to the pot, and bring the stock to a simmer. Place a sieve halfway into the liquid, and put 2/3 c. spicy red miso paste into the sieve. Stir until the mixture is mostly dissolved, about 5 minutes. Discard the solids left in the bottom of the sieve.

Let the stock simmer for about 5-10 more minutes. Remove the shallots and discard. Taste the broth, and add more salt and pepper as necessary.

While the broth is simmering, heat the small skillet over medium-high heat. Add the corn, and cook, stirring occasionally until the corn is lightly charred, about 5 minutes. Set aside until ready to use.

Cook the noodles according to package directions. Divide the noodles and ground beef between 6 bowls. Ladle the broth over the noodles. Top with corn, scallions, soft boiled eggs, and additional chili sauce. Enjoy!

Red Lentil Soup with Harissa

I like to prepare this red lentil soup in my slow cooker the night before and start it in the morning before work! Then all I have to do when I come home is add some kale and lemon juice – soooo easy.


For the soup…
1 large onion, finely diced
3 carrots, peeled and chopped
2 celery stalks, chopped
½ lb sweet potatoes (about 1 large)
4 garlic cloves, minced
2 cups red lentils (green lentils, split peas, or a mix would work too)
14 oz can crushed tomatoes
1 small jalapeno, finely diced
1 tsp turmeric
1 ½ tsp cumin
1 tsp coriander
2 tsp harissa paste
8 cups vegetable broth
Salt and pepper, to taste
To finish…
4 cups kale
2 tbsp lemon juice
(coconut) cream, (coconut) yogurt, lemon slices, cilantro, etc. for serving


Combine all of the soup ingredients in a large slow cooker. Cook on high 4-6 hours or on low for 8-10 hours, until the vegetables and lentils are tender.

Optional: Using an immersion (or regular) blender, puree about half of the soup. (Note: If using a regular blender, don’t fill it too much, or you will have a soup explosion on your hands!). Add it back to the pot and stir well. *This step is not necessary*. I just like the texture, but it’s good either way!

Stir the kale and lemon juice into the soup. Cook for about 15 minutes, or until the kale is wilted but not soggy. Serve with a drizzle of cream or yogurt (coconut works great to keep it vegan!), lemons, cilantro, and crusty bread.