Miso Ramen Recipe - A Spicy Umami Explosion in Your Mouth (2024)

FAQs

What is spicy umami miso ramen? ›

This Spicy Miso Ramen recipe features an umami-rich broth, shiitake mushrooms, and sweet pops of corn to balance the spice. Ready in 45 minutes, this easy homemade ramen recipe is pure comfort. What is this? During the colder weather months, there's truly nothing more warming than a steaming bowl of ramen.

Miso contains a particular strain of probiotics called “Aspergillus oryzae,” and they're great for your gut. Having a healthy gut is known to be linked to our overall mental and physical wellness. Soy miso is also a good source of fiber and protein, and a great way to increase your overall nourishment.

Gozen miso

It is said to be a sweet red miso of Tokushima Prefecture, which contains a high ratio of koji-mold and has a rich umami.

Umami literally translates to “delicious taste” and is better described as the pleasant savory feeling your whole mouth and body get when eating something rich in Umami flavor. Deliciousness, some have called it.

Whatever elements of umami are in your dish, such as onions or tomato, the roasted spices will help them along. In particular, cumin, black cardamom, paprika, carraway, carom, Bay and Indian Bay, all can be leveraged to help the umami dimension of your dish's flavour.

It's most commonly defined as “savoury”, but the characteristics of Umami can also be described as “meaty”, “complex” or even just “deliciousness”. We experience the fifth taste sensation of Umami on a daily basis – in fish, meat, tomatoes, cheese and soy sauce – even though we don't always consciously recognise it.

Adding Sriracha, the popular hot sauce made with red chili and garlic, to a bowl of instant ramen is a classic, low-cost hack because it's easy, affordable, and gives the noodles a nice spice.

The flavor packets that come with packaged ramen are often very high in sodium (up to 90% of the Daily Value), which most Americans already consume too much of. According to the Food and Drug Administration, the DV for sodium is less than 2,300 milligrams per day, while Americans typically consume 3,400 mg per day.

The culprit is the highly processed ingredients like saturated fat and high sodium. They contribute to high blood sugar, high blood pressure, heart disease, stroke, and diabetes.

Is it OK to eat spicy ramen everyday? ›

You'd also be surprised at the bounty of ramen options out there—dry and wet, spicy and mild, and even some that include meat. Regardless, it's definitely not something I would recommend on a daily basis; doing so long-term is said to incite high blood pressure and a higher chance of getting diabetes and heart disease.

Acidity helps to balance out spice. Think of ingredients like lemon juice, lime juice, and even vinegar. Orange juice can even be a creative choice, and gives you a great combination of sweet and sour.

There are really no bad choices when it comes to ramen and cheese combinations. Whether you're craving a miso and parmesan take on Italian wedding soup, a plate of Cheese Corn Ramen, or a simple bowl of Classic Cheese Ramen, there is really never a bad time for a cheese and ramen combo.

So, how long can I keep miso? Miso is a “preservative food,” that can be kept for a long period of time due to its salt content. If kept in your refrigerator, miso itself does not go bad. In terms of the quality of the taste, miso should remain relatively consistent for up to one year.

Miso ramen has a rich, silky mouthfeel with the classic tangy saltiness of fermented soybeans. Because it's a paste, miso also thickens the broth slightly, making it a bit more filling than the thinner Shio ramen broth, for example.

Broth: Tonkotsu ramen has a rich and creamy broth made from simmering pork bones for many hours, while miso ramen has a broth made from miso paste and other ingredients like chicken, fish, or vegetables. Miso broth has a more savory and umami taste, while tonkotsu broth is thicker and creamier.

Miso is definitely no stranger to umami; from a scientific standpoint, miso soup shares a similar, near-identical glutamate content with chicken consommé and various other Western-style broths.

What Does Miso Taste Like? Miso is the ultimate reference point for the flavor sensation known as umami. The paste and the soup have a deep savory flavor, with toasty, funky, salty-sweet richness. This umami flavor forms the base of a lot of everyday Japanese cooking.