Spiciest Ramen Published: June 27, 2024 Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Spiciest Ramen Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x ½ habanero chili 2–3 birdseye chili 3 dried red arbol chili ½ shallot 4 cloves garlic 1 tbsp gochugaru oil (optional) 1 tbsp brown miso paste 1 tsp salt ⅓ cup grapeseed oil 1 pack immi instant ramen Spicy “Beef” flavor 2 cups of bok choy 2 slices fried tofu 2 shiitake mushrooms 2 sheets of nori ¼ cup corn (canned or fresh) ½ cup of bean sprouts 1 tbsp tamari 1 tbsp oil 1 stalk green onion Instructions Dice all chili peppers, shallots, garlic and set aside. In a shallow pan, heat oil over low heat and add all chili ingredients being careful not to burn by constantly stirring. Stir in miso paste to break it up with the oil. Once fragrant (5-7 minutes), remove from heat and let sit for 30 minutes. Boil immi noodles for 9 minutes and set aside. To prepare broth, ready a small pot with 1.25 cups of water. Add in the Spicy “Beef” broth packet, sliced shiitake mushrooms, and bring to a boil. Remove from heat once boiled. Prepare bok choy by slicing bottoms off and rinsing under cold water. When drained, heat pan with oil over medium heat and add bok choy. Cook for 2-3 minutes stirring occasionally, add in tamari / soy sauce at the end for seasoning. In a ramen bowl, place noodles down, add all toppings. Pour hot broth over noodles and sprinkle with sliced green onions. Spoon over a generous amount of hot chili oil and slurp away!