Want heat? Try this 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 and ginger.
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.
This miso ramen recipe makes 2 servings and takes only 25 minutes on the stovetop.
Ingredients
- 2 Umami Miso ramen kits BUY NOW>>
- ¼ cup hot water
- 2 Tbsp oil
- 1 small onion, diced
- 1 stalk lemongrass, cut into 2 inch pieces
- 1 inch of ginger, minced
- 2 cups shitake mushrooms, halved
- 2 Tbsp Thai red curry paste
- 4 cups water
- 1 cup coconut milk
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 10 ounces soft tofu
For serving
- Lime wedges
- Scallions, chopped
Making the Miso Paste- EASY!
Directions
- In a bowl add the both of the soup packets from the Packages of Hakubaku Fresh Miso
Ramen, add the hot water and stir until mixed. Set aside until ready to use. - In a large pot over medium heat add the oil onions, ginger and lemongrass and cook for
2 to 3 minutes until softened. Add the mushrooms and curry paste, and stir to combine.
Cook for 1 minute. - Add the water, coconut milk, soy sauce, sugar, and tofu, stir to combine. Bring the soup
to a boil and simmer for 10 minutes. - Add the noodles and stir to combine. Cook the noodles for 1 minute.
- Serve immediately with scallions, sesame seeds, and lime wedges.
- Enjoy!
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