Ingredients
Scale
- 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!