Japanese Karashibi Spicy Miso Ramen A Fiery Flavor Explosion!

As an experienced chef, I’m always on the lookout for unique and mouthwatering recipes to bring to your kitchen. Today, we’re diving deep into the world of Japanese cuisine with Karashibi Spicy Miso Ramen – a dish that’s sure to tantalize your taste buds.

Karashibi Spicy Miso Ramen Recipes

Karashibi Spicy Miso Ramen

Kikanbo, a famous ramen shop in Tokyo, blends two kinds of spices together for their spicy miso ramen. Kara is a variation of karai, a Japanese word meaning “spicy.” And Shibi comes from shibireru, a word that means “numbing.” The numbing comes from sansho, a kind of Szechuan peppercorn. It is a very bitter spice that lingers on the tongue. Within moments, it has an almost numbing effect. Suffice to say, be careful with this stuff! You can find sansho at Asian grocery stores and online. It comes in whole peppercorns, and can be ground in a pepper mill or spice grinder.

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Course: Noodle

Cuisine: Japanese

Keyword: karashibi, miso ramen, ramen

CookingStyle: Boiling

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 bowls

Calories: 697kcal

Author: James Anderson

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Equipment

medium saucepan

Large pot

ramen bowl

drainer

Ingredients

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• 1 cup bean sprouts
• 1 cup cabbage chopped
• 4 tablespoons Chile Oil
• ¾ cup Basic Miso Tare
• ¼ cup ground sansho Szechuan peppercorn, plus 4 teaspoons for topping
• 5 cups any type clear soup
• 1⅓ pounds noodles fresh, such as Chukasuimen
• 1 cup Niku Soboro
• Negi

Instructions

• Bring a medium saucepan of water to a boil over medium-high heat. Blanch the bean sprouts in the boiling water for 20 seconds. Remove the bean sprouts with a slotted spoon or tongs and set aside with the rest of the toppings.
• Return the same pan of water to a boil. Blanch the cabbage in the boiling water for 30 seconds. Drain and set aside with the other toppings.
• With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
• Heat your ramen bowls by filling them halfway with hot water. The bowls don’t need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
• Put 1 tablespoon of chile oil in each ramen bowl.
• Put the miso tare, sansho pepper, and soup in a medium saucepan. Mix and bring to a simmer over low heat.
• Cook the noodles in the large pot of boiling water. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
• About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
• Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
• Place ¼ cup each of niku soboro, bean sprouts, and cabbage plus a sprinkle of negi neatly on the ramen. Top each bowl with 1 teaspoon of ground sansho. Serve immediately.

Video

Notes

Sansho affects the taste buds in a strange way: Water will taste slightly metallic after eating a bit of the stuff. With this in mind, don’t serve anything with delicate flavors after eating too much sansho.

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Nutrition

Serving: 1bowl | Calories: 697kcal | Carbohydrates: 115g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 14mg | Potassium: 406mg | Fiber: 6g | Sugar: 6g | Vitamin A: 23IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 2mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Pin Recipe

Alternative Method: Karashibi Spicy Miso Ramen in an Instant Pot

Ingredients:

• 2 packs of ramen noodles
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup miso paste (red or white, as per your preference)
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon chili paste (adjust to your spice level)
• 4 cups chicken or vegetable broth
• 1 cup sliced mushrooms
• 1 cup spinach leaves
• 2 boiled eggs, halved
• Green onions and sesame seeds for garnish

Instructions:

• Turn your Instant Pot to sauté mode and add the vegetable oil. Once hot, sauté the chopped onion, garlic, and ginger until fragrant and translucent.
• Stir in the miso paste, soy sauce, sesame oil, and chili paste. Cook for a minute to combine the flavors.
• Cancel the sauté mode and add the chicken or vegetable broth, stirring well to ensure there are no lumps.
• Break the ramen noodles in half and add them to the Instant Pot, ensuring they are submerged in the broth.
• Close the Instant Pot lid and set it to manual high pressure for 2 minutes (yes, just 2 minutes!). When the cooking time is up, use a quick release.
• Carefully open the lid and stir in the sliced mushrooms and spinach leaves. Let them wilt and cook in the residual heat.
• Serve your piping hot Karashibi Spicy Miso Ramen in bowls, garnished with halved boiled eggs, chopped green onions, and a sprinkle of sesame seeds.

Tips for making Karashibi Spicy Miso Ramen

Serving Suggestions

• Garnish Galore: Enhance your ramen with a delightful array of garnishes. Sprinkle on some toasted sesame seeds, add a drizzle of sesame oil, and top it off with freshly chopped cilantro or Thai basil for an extra burst of flavor and freshness.
• Boiled Egg Bliss: A perfectly soft-boiled or marinated ramen egg is a classic addition. The creamy yolk complements the spiciness of the soup beautifully. To achieve this, simply marinate boiled eggs in a mixture of soy sauce, mirin, and a touch of sugar.
• Veggie Delight: Amp up the nutrition by adding more vegetables. Corn kernels, bean sprouts, bamboo shoots, and nori seaweed are excellent choices. These add both texture and flavor contrast.
• Customize Your Protein: While traditional Karashibi Spicy Miso Ramen often features pork, feel free to substitute with chicken, tofu, or even seafood for a unique twist that suits your taste.
• Pair with a Side: Serve your ramen alongside a side of Japanese-style pickles (tsukemono) or a fresh cucumber salad with a tangy rice vinegar dressing. These sides will balance the heat of the ramen.
• Beverage Bliss: Complement the bold flavors with a refreshing Japanese green tea or a cold glass of Japanese beer, like Sapporo or Asahi. The contrast of hot ramen and a cold beverage is truly satisfying.
• Don’t Forget the Spice: If you love extra heat, have some shichimi togarashi (Japanese seven-spice blend) or extra chili paste on hand for those who want to kick the spice level up a notch.

Cooking Tips

• Miso Matters: Experiment with different miso pastes—red miso offers a deeper, more robust flavor, while white miso is milder. Finding the right balance for your palate is key.
• Mind the Noodles: Cook the ramen noodles separately and add them just before serving. This prevents them from becoming mushy in the broth.
• Balance the Heat: Adjust the level of spice to your liking. Remember, it’s easier to add more spice later than to tone it down if you’ve gone too far.
• Stir-Fry the Aromatics: When stir-frying your aromatics (onion, garlic, and ginger), let them sizzle until they release their fragrance. This step builds a solid flavor foundation.
• Homemade Broth: For an extra layer of authenticity, make your own broth using chicken or pork bones. Simmer them for hours to extract rich, savory flavors.
• Umami Boost: Enhance the umami by adding a touch of dashi stock or a drop of fish sauce to your broth. These ingredients deepen the overall flavor profile.
• Timed Toppings: Add delicate toppings like spinach and mushrooms towards the end of cooking to maintain their freshness and texture.

FAQs about Karashibi Spicy Miso Ramen

• Can I store leftover Karashibi Spicy Miso Ramen?Absolutely! Store any leftover ramen in an airtight container in the refrigerator for up to two days. However, be aware that the noodles may continue to absorb liquid, so the texture may change slightly upon reheating. To reheat, gently simmer on the stove, adding a little extra broth if needed.
• Can I make Karashibi Spicy Miso Ramen vegetarian or vegan? Certainly. To make this dish vegetarian or vegan, replace the traditional meat-based broth with a vegetable broth, and choose plant-based protein options like tofu or tempeh. Ensure your miso paste and other condiments are also vegan-friendly.
• How do I adjust the spice level to suit my taste? To control the heat, simply adjust the amount of chili paste or powder you add to the broth. Start with a small amount and taste as you go until you reach your desired level of spiciness. Remember, you can always add more heat but removing it is trickier.
• Can I freeze Karashibi Spicy Miso Ramen for later?While it’s possible to freeze the broth separately, it’s not recommended to freeze the entire dish with noodles. The texture of the noodles may suffer upon thawing and reheating. Freeze the broth and prepare fresh noodles when you’re ready to enjoy it again.
• What’s the best way to achieve the perfect soft-boiled egg for garnish? Achieving the ideal soft-boiled egg involves boiling eggs for about 6-7 minutes and then immediately transferring them to an ice water bath to stop the cooking process. To infuse more flavor, marinate the peeled, soft-boiled eggs in a mixture of soy sauce, mirin, and sugar for a few hours or overnight.

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James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.