Spicy Gochugaru Miso Ramen
So anyone who knows me knows that I am obsessed with ramen. Not the kind you microwave and add the MSG laden packet to, although that kind has a time & place as well. I am referring to real, homemade ramen with a rich broth and loaded up with fresh veggies. One of my life goals is to try every ramen place in New York City that offers a vegan ramen option, which lucky for me is quite a few! However, I don’t always have to go to a restaurant to enjoy ramen, sometimes I like to create my own ramen at home mixing different ingredients and flavors to create new, unique broths.
This recipe is for a somewhat Korean inspired broth since it utilizes Korean pepper powder, gochugaru, as one of the main ingredients. The first time I ever tried gochugaru I fell in love, if you can fall in love with a spice? I instantly loved that you got a really nice “hot” pepper flavor out of it without it being spicy. And don’t even get me started on the smell of this pepper powder. It is amazing and when added to broth it creates a beautiful reddish orangey type hue. In this particular broth I used red miso paste, which I personally like better than white miso because of its rich flavor. When added to this broth it increases that red hue and adds richness that vegan ramen broths often lack.
1 cup low sodium vegetable broth
1 tsp. gochugaru (Korean pepper powder)
¼ tsp. kelp granules*
¼ tsp. garlic powder
½ Tbsp. red miso paste
chili oil to taste
In a small saucepan add in the vegetable broth, gochugaru, kelp granules, and garlic powder. Bring to a low boil. Once boiling remove approximately ¼ cup of broth and place in a small bowl. Whisk in miso paste until it is dissolved. Remove saucepan from the heat and add in the red miso mixture and stir to combine. Pour over noodles and add chili oil to taste.
Serve hot with any noodles and veggies of your choice.
Makes 1 serving.
*Omit if you don’t enjoy a “seafood” flavor in your ramen broth.