Sue Meriwether Burkhalter_Spicy Radish Ramen_HamamaRecipes_10.31.19.jpg

Spicy Radish Ramen

Author: Sue Meriwether Burkhalter (Hamama Friends group member, find the original post here!)

Prep: 15 min
Cook: 10 min
4 servings


 The Spicy Daikon Radish Microgreens are so hearty 🥰 Just cut a few and added to my spicy miso ramen dish for lunch!!!! Yummy 😋

Sue Meriwether Burkhalter_Spicy Radish Ramen_HamamaRecipes_10.31.19.jpg



Spicy Miso Paste:

- 1 small yellow onion
- 1/2 cup red miso
- 1/2 cup white miso
- 3 tablespoonsambal oelek
- 6 cloves garlic
- 2 inch piece fresh ginger
- 3 tablespoonmirin
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame oil


    - 1215 ounces extra firm tofu
    - 1 tablespoon oil
    - 4 eggs
    - 5 ounces fresh shiitake mushrooms, chopped (but see notes about dried mushrooms!)
    - 34 cups chicken stock
    - 2 cups plain unsweetened soy milk
    - 6 ounceramen noodles
    scallions, roasted seaweed, sesame oil for serving





      1. SPICY MISO PASTE: Pulse all miso paste ingredients together in a food processor until a smooth, thick paste forms. You will use about half of it for this recipe and the other half can be frozen or refrigerated for a few days.
      2. TOFU: Press as much moisture as you can out of the tofu using paper towels or a tofu press. Cut into cubes. In a large pot, heat the oil on medium high heat and start frying the tofu. Once the tofu has browned, add 1/4 cup of the spicy miso paste and cook for another minute or two to get a nice golden color. Remove from pan and set aside.
      3. BROTH: (SEE NOTES) To the same pan, add the chopped shiitake and a a tablespoon or so of miso paste and stir fry until golden brown. Add the stock and soy milk and bring to a simmer. Place 1/2 cup spicy miso paste on top of a very fine sieve. Lower the sieve half-way into the simmering soup and use a spoon to slowly dissolve the paste into the soup. Discard the “solids” remaining in the sieve and let the soup simmer for another 5 minutes. Taste and adjust seasoning – add salt or a little soy sauce until it tastes like a spicy ramen broth.
      4. EGGS and RAMEN: Cook the ramen noodles according to package instructions and drain well. While the ramen is cooking, bring a small pot of water to boil. When it reaches boiling, add 4 eggs and reduce heat to the lowest possible setting. Cook for exactly 7 minutes, remove eggs from water, run under cold water, and let them set for a few minutes. Peel shells off carefully. Yolks will be soft.
      5. SERVING: Divide the noodles into four large bowl and ladle the soup on top (you may have a bit more than needed). For each serving, top with the tofu, 1 soft-boiled egg (cut in half), scallions, and sesame oil.


      - For the mushrooms, the original recipe said to use dried but they can be hard to find which is why I wrote the recipe to use fresh mushrooms. As written, the recipe will yield a slightly thicker broth because it includes a little bit of the paste stir fried with the fresh mushrooms. **But if you can find dried, then just skip the stir fry step and go straight to simmering the dried mushrooms, broth, and soy milk together. This gives you a much lighter, thinner broth that is very slurpable and delicious.

      - Along the same lines, for the spicy miso paste in step three – if you dump the whole thing directly into the soup, it will make the soup very thick. Not good.

      - You cannot use just white miso for this recipe (too sweet) but you could use just red miso. We made a version that used just red miso and it worked out okay.

      - To make this vegetarian and/or vegan, omit the eggs and/or swap chicken stock for vegetable stock.


      [Recipe inspiration from Pinch of Yum!]
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