Miso ramen with a kick

Meat soups Japanese cuisine

This recipe was born out of my intense ramen cravings recently, and created from what I had on hand in my kitchen. More often than not, I cook sans recipe, making things up as I go. This time, I decided I needed to write the process down or I wouldn't be able to pull it off again! The broth is a tad spicy, a bit creamy from the miso, and soul-satisfying. And, it's easy enough to make on your very own stovetop. There are few meals out there as warming and comforting as a big bowl of hot flavorful broth, and noodles. My fiancee (aka my at-home food critic) slurped it down and didn't leave even a drop behind. He declared it the best ramen I've ever made. Notes on the broth: I adjusted the miso and water until it was as salty as I like it. If you go overboard and add too much, it's a simple fix: just add more water. I also found that the "kick" or spice level varies with the jalapeño. If you don't like it that spicy, I'm certain it would be fine without. I also see no reason that you couldn't add another protein of your choice if you're feeling meaty.