Spicy Thai Miso Ramen recipe. We try a lot of recipes here at the kitchens of Hakubaku USA and this one just was a series of Thai inspired combinations. But really, if you’re a fan of Thai soup this recipe is a twist on the classic Thai Tom Yum soup which features fragrant ingredients like lemongrass, galangal ginger, and kafir lime leaves. If you’re reading these ingredients and thinking where exactly do I find those?! Most Asian grocery stores will have these ingredients. (We’ve even seen big chain grocery stores carrying lemongrass these days!) Spicy Thai Miso Ramen… Yummy!
Miso originated in the Hokkaido region where the long cold winters spurred the need for a heartier type of ramen soup, but it has spread to the point where it can be found pretty much anywhere in Japan.
Miso Honey Garlic Ramen recipe makes 2 servings and takes only 25 minutes on the stovetop.
Ingredients
- 2 Umami Miso ramen kits
- 1 tbsp avocado oil
- small onion, chopped
- 1 stalk of lemongrass, cut in 2-inch pieces
- 1-inch cube galangal ginger
- 4 kafir lime leaves
- 1/2 cup shitake mushrooms, cut in halves
- 1–2 tbsp Thai red curry paste
- 4 cups miso soup broth (4 c water + 2 soup packs)
- 1 cup full-fat coconut milk
- 1–2 tbsp soy sauce
- 1 tbsp agave (can sub maple syrup, coconut sugar…etc.)
- A squeeze of lime juice
- 1/2 pack of soft tofu, cut into cubes (approx. 200g)
Directions
- Heat the avocado oil in a pot on medium-high heat.
- Add the onion, lemon grass, and galangal ginger and let cook on medium heat for 2-3 minutes.
- Next add the kafir lime leaves, shitake mushrooms, and Thai red curry paste and mix together, let cook for 1 minute.
- Add the rest of the ingredients except for the ramen noodles and let it come to a boil.
- Reduce heat to low, cover and let simmer for 10 minutes.
- Add the ramen noodles and let cook for 2 minutes.
- Serve immediately with a squeeze of lime if you want
- Enjoy
Thanks to our friends @choosingchia for the inspiration
