Spicy Miso Ramen

Name: Spicy Miso Ramen
Yield: Serves 1 serving
Ingredients: 1 package Sapporo Ichiban Miso Ramen; 1/2 bag bean sprouts (about 3 1/2 ounces or 100 grams); 1/4 package pea shoots (about 1 ounce or 30 grams); 1 hard-boiled egg; 2 slices ham; 1 teaspoon shichimi togarashi (Japanese seven spice); 1 tablespoon vinegar (15 ml); 1 teaspoon black pepper; 1 teaspoon toasted sesame oil

♪しおん @cook_40049172

Add a little extra heat by topping your ramen with a slightly spicy namul (seasoned vegetable mix) along with the included shichimi spice, and load up on veggies for a balanced meal.
Recipe background:
Just the included shichimi wasn’t quite enough, and when I think of miso ramen, I picture it piled high with bean sprouts. I made this miso ramen by tossing namul with shichimi to give it that classic miso ramen flavor.

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Ingredients

Serves 1 serving

1 packageSapporo Ichiban Miso Ramen
1/2 bagbean sprouts (about 3 1/2 ounces or 100 grams)
1/4 packagepea shoots (about 1 ounce or 30 grams)
1hard-boiled egg
2 slicesham
1 teaspoonshichimi togarashi (Japanese seven spice)
1 tablespoonvinegar (15 ml)
1 teaspoonblack pepper
1 teaspoontoasted sesame oil

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Steps

1

Prepare the toppings: Boil the bean sprouts and pea shoots in hot water until just tender, then drain well. Make a hard-boiled egg. Cut the ham into decorative strips or shapes.
2

Season the bean sprouts and pea shoots with vinegar, shichimi togarashi, and black pepper.
3

Cook the Sapporo Ichiban Miso Ramen according to the package instructions.
4

Arrange the seasoned vegetables, hard-boiled egg, and ham on top of the ramen. Drizzle with sesame oil to finish.