spicy miso ramen-ish (with all the fixings, if you want)

category: “I cooked for a n*gga last night” & also idgaf...when you don't feel like cooking

I’ve made this recipe soooooo many times but recently made it for another date night in (yes, the same boy re: short rib pasta with chimichuri-sh). He said he really liked ramen so I was like oh, I got a recipe for him lol and this recipe lived up to his expectations!

I love that there’s so many amazing Asian condiment & noodle brands that have come out in recent years, so my pantry is always stocked with them when I want something quick, flavorful & comforting. I personally love Momofuku Spicy Soy Noodles as my hack for this ramen(despite his recent trademark nonsense which was nuts) . They are available at Whole Foods and other specialty stores, they come in a five pack and are always great to have!

Note: This recipe is my go to (especially when I’m on my period bc well, cravings lol) because it’s so quick & easy to make with tons of flava! Once you have these condiments (honestly staples) in your pantry you will make this over & over again!

Ingredients (Serves 2-3)

• 2 packs Momofuku Soy Spicy Noodles ,use 2 of the sauce packets as well (I found these at Whole Foods & Bristol Farms if you are in LA and also avail online)

  • or just grab two packets of instant ramen noodles (discard flavor packet) & sub 1 teaspoon soy sauce

• 1 tablespoon gochujang paste (Trader Joe’s has a great one & Mother in Law’s Gochujang, avail at lots of supermarkets)

• 2 tablespoons white miso paste (Whole Foods has great ones like Miso Master, avail at multiple supermarkets around the country)

• 2 cups of water

Ramen Toppings (these are the ones that I like but totally up to you)

• 1, 15 oz can sweet corn

  • tip: not totally necessary but I like to sauté my corn a little in some butter & salt

• soft boiled six minute egg (boil egg for 6 min then immediately submerge in ice water)

• spinach or bok choy (i like to roughly chop my bok choy)

• shrimp

• green onions

• chili crunch (I love Momofuku & Fly by Jing, all available at Whole foods & online)

Directions:

1. In a small sauce bowl, combine soy sauce, gochujang paste & white miso together.

2. Bring 2 cups of water to a boil, cook the noodles according to packet instructions or until your desired bite, about 4-5 minutes.

3. Once your noodles are half way done add the sauce that you made and stir to combine. Let the flavors combine and taste the broth to see if you like the flavor. This is where you can add more soy sauce, gochujang or miso.

4. Towards the end of cooking, add the bok choy/spinach & shrimp. These veggies & shrimp will cook super quick, no more than 2 minutes.

5. Add everything in a big bowl, garnish with green onions, chili crunch oil, a 6 minute boiled egg & corn!