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Spicy Red Miso Ramen with Shoyu Beef

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 6

Ingredients
  

Spicy Red Miso Base

  • 2 tbsp sesame seeds
  • 1 cup red miso paste
  • 1/4 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
  • 1/4 cup mirin
  • 2 tbsp sesame oil

6-Minute Eggs

  • 6 eggs
  • Pinch salt

Ramen

  • 2 tbsp neutral oil
  • 1.25 lb ground beef
  • 1/2 tsp black pepper
  • 2 tbsp soy sauce (I use shoyu-style)
  • 1 tbsp brown sugar
  • 8 cup unsalted chicken stock (or low-sodium)
  • 2/3 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

Instructions
 

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.

Ramen

  • 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!
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