Miso Ramen With A Kick

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   ["Prepare your broth: Add water, miso paste, dashi granules, jalapeno slices and black bean chili sauce to a pot and bring to a boil. Once it's boiled, turn it down and let it simmer away, letting the flavors get to know each other a little better.", "Cook the noodles: Bring a big pot of water to a boil and cook your noodles until they're a little past al dente (about 4 minutes). Drain, and rinse with cold water. Set aside.", "Brown the tofu: blot the tofu dry as much as you can with a paper towel. I find that browning tofu works best in a cast iron skillet. With just a bit of canola oil in the pan, put all your tofu pieces in and let them brown on each side for about 3 minutes or so. Get each side nice, golden, and crispy. Set these aside once they're done; you will need them when assembling the ramen bowl later.", "Prepare the vegetables: With a bit of canola oil in the cast iron pan, add the shredded cabbage and the shiitake mushrooms and let them cook down a bit. Once they're starting to wilt (about 4 minutes), add the soy sauce and let it cook down until the veggies develop a brownish hue. They will cook for about 9 minutes total. Once they're softened up, add some sesame oil and toss it together. I like them pretty soft and wilted in my ramen. More sesame oil doesn't hurt either!", "Assemble your bowls: Put noodles into each of your bowls. Add tofu, veggies, green onions (if using), and nori strips.", "Poach your eggs: Boil another (yes, another) pot of water and add a splash of vinegar. When the water is ""rumbling"" gently lower your egg and using a slotted spoon, swirl the water around it to keep everything together. It is done when it looks formed and firm. Remove with slotted spoon and add to your ramen bowl. Repeat with the other egg. The yolk adds a delicious silkiness to the broth.", "Grab a ladle and add the hot broth to each of your ramen bowls.", "Serve, and dig in."]

* Per serving · 4 servings · Values may vary.