A fusion twist using red miso paste and dashi stock for a deeper umami flavor profile.
Hands-free mode with voice commands & timers
No ratings yet
In a small bowl, whisk together the red miso paste, gochujang, and mirin until a smooth paste forms.
Arrange the Spam, silken tofu, shiitake mushrooms, and kimchi in a shallow wide pot or deep skillet.
Pour the dashi stock into the pot, being careful not to disturb the arranged ingredients.
Bring the liquid to a gentle boil over medium-high heat.
Add the miso-gochujang paste into the center of the boiling broth and stir gently to dissolve.
Place the dry ramen noodles in the center of the pot and cook for 3 minutes until softened.
Top the noodles with the cheese slice and green onions, allowing the cheese to melt into the broth.
Reduce heat to low and serve immediately from the pot.
