My absolute favourite dish. Extremely delicious miso ramen with a base made from kombu, dried shiitake mushrooms, red miso, and as a little secret ingredient a tiny bit of gochujang to give a spicy and umami ‘oomph’ to round things out.
It has spring onions, a lot of garlic, bit of ginger, red and yellow bell peppers, chili pepper, carrots, and tofu and mushrooms seasoned with soy sauce.
A very very important tip is to add toasted sesame oil, for me this is absolutely not optional! It brings out all the other flavours and really elevates the dish to another level. If the dish would be a 5/10, adding toasted sesame oil would take it up to 8/10 just on its own, it’s that crucial!
If you have any questions or comments please let me know! I love this dish so much.
This! Toasted sesame oil is sooo good in ramen, it’s my go to as well!
If you ever get the desire to switch it up, I highly recommend giving the mushroom scallion oil from the serious eats ramen recipe a try too. It’s sooo goood. I don’t do it too often because it’s extra effort and energy is finite, but I’ll make it from time to time.
Love the gochujang idea, btw! I’m totally trying that next time.
The mushroom-scallion oil sounds very interesting! I’ll definitely give that a try as well, I bet it’s worth the effort.