Posts Tagged ‘spicy’

Spicy Mushroom Miso Ramen

This ramen is lighter than the traditional bowl of Japanese ramen, and vegetarian. It may be lighter, but it’s not light on flavor. The soup is made with a mushroom stock and is full of sauteed crimini mushrooms and garlic to go along with the slightly chewy noodles.

Yields: 3 to 4 servings


8 small dried shiitake mushrooms
8 square inches dried kombu (optional)
4 ½ cups water
4 teaspoons toasted sesame oil
6 – 8 ounces cremini mushrooms, stems removed and sliced
6 cloves garlic, finely chopped
1 teaspoon – 1 tablespoon crushed red chili flakes (to suit your tastes)
1 ½ tablespoons shiro miso (white miso paste)
1 ½ tablespoons aka miso (red miso paste)
10 ounces dried ramen noodles (aka, chukka soba), freshly cooked
Fresh cilantro leaves, to garnish


Make the mushroom stock: Place the dried shiitake mushrooms and kombu a pot with the water.  Bring the water almost to a boil and then turn down the heat to maintain a simmer.  Cook for 5 minutes.

Remove the pot from the heat and let the stock stand for 3 minutes.  Strain the stock through a fine-mesh strainer and set the stock aside.

Make the soup: Heat 3 teaspoons of the toasted sesame oil in a large skillet or wok over high heat.  Add the sliced cremini mushrooms and cook for about 20 seconds.  Drizzle in the remaining 1 teaspoon of toasted sesame oil, then add the finely chopped garlic and crushed red chili flakes, and stir-fry for another 20 seconds.

Pour the mushroom stock through a fine-mesh strainer held directly over the pan.  (Discard the solids left in the strainer.)  Adjust the heat to maintain a steady simmer, and separate the cooked noodles into 3 or 4 bowls.

Place the shiro miso and aka miso in a small bowl and ladle some of the hot stock from the pan into the bowl. Whisk the miso pastes and broth together until smooth, then add to the simmering stock in the pan.

Turn off the heat, then ladle the broth over the noodles in each bowl.  Garnish with fresh cilantro leaves and serve immediately.

Recipe Note: This recipe uses a vegetarian mushroom stock made from dried shiitake mushrooms and kombu, a thick kelp used extensively in Japanese cooking for adding extra flavor to dishes.  Paired with the dried shiitake mushrooms, it adds a bit of extra oomph to the stock.  If you don’t have any kombu, don’t worry, the stock is still delicious when made with just the dried shiitake mushrooms!  The recipe calls for 1 teaspoon to 1 tablespoon of crushed red chili flakes.  This is so that you can adjust the recipe to suit your tastes.  If you don’t like a lot of heat, only use 1 teaspoon.  If you like things nice and spicy like me, add the full tablespoon!

Five Spice Mushrooms with Udon Noodles

This quick and easy vegetarian meal is packed with a satisfying flavor combination of meaty mushrooms, spices and chewy noodles.

Yields: 4

Serving size: 1 cup pasta with 1 cup vegetables


1 8 oz. package white or crimini mushrooms, sliced
½ lb. fresh asparagus, cut into 1” pieces
1 8 oz. package dried udon noodles
5 cups of water
2 T cooking oil
2 garlic cloves, finely chopped
½ t five-spice powder
Pinch of salt
1/3 cup tamari or soy sauce
¼ cup honey
½ tsp cayenne pepper
¾ tsp five spice powder


Whisk the sauce ingredients together in a small bowl and set aside.  Cook the udon noodles according to package instructions, drain and set aside (you might want to drizzle a small amount of oil on the noodles to prevent them from sticking).

While the noodles are cooking, bring the 5 cups of water to a rolling boil and add the asparagus.  Blanche them for no more than 45 seconds, then remove with a slotted spoon and set aside in a small bowl.

In a large skillet, heat the oil over medium high heat.  Add the garlic and cook until golden brown and fragrant.  Next add the mushrooms, five-spice powder and salt, and stir-fry for 1-2 minutes.  Add the blanched asparagus and cook for another 2-3 minutes, until the vegetables are tender.

Finally, add the noodles & prepared sauce to the vegetables and mix well.  Serve immediately and enjoy!

Nutrition Facts:

Calories: 470; Total Fat: 25g; Saturated Fat: 3.5g; Cholesterol: 0mg; Sodium: 1610mg; Total Carbohydrate: 57g; Dietary Fiber: 4g; Protein: 10g

Braised Veal Cacciatore with Spicy Almond and Goat Cheese Gnocchi

Yield: 12


Cremini Cacciatore Sauce
2 each green bell peppers
2 each orange bell peppers
2 each yellow bell peppers
1 each yellow onion, cut into 1-inch squares
1 pound crimini mushrooms, cut into quarters
1/4 cup extra-virgin olive oil
6 1/4 cups canned diced tomatoes,
1/3 cup burgundy
3 each thinly sliced garlic cloves
3 small fresh rosemary sprigs
1 tablespoon chopped fresh oregano
Kosher salt, as needed
Ground black pepper, as needed

Sauté Spice
1 tablespoon Kosher salt
1 tablespoon granulated garlic
1 tablespoon coarse grind black pepper
6 pounds boneless veal shoulder rib

Goat Cheese Gnocchi

3 pounds Idaho russet potatoes
3-5 cups all-purpose flour
1/2 cup Alouette Chèvre
1 each extra-large egg, beaten
1/8 teaspoon salt
1/2 cup vegetable oil
3 cups melted unsalted butter
3 cups slivered blanched almonds
1 tablespoon Reserved Sauté Spice
6 tablespoon Tabasco Green Pepper Sauce
3 cups whipping cream
3 cups Alouette Chèvre


For Cremini Cacciatore Sauce: Roast and peel bell peppers; cut into 1-inch squares.  Set aside.

Heat oil in large rondo, add onion, mushrooms and sauté until mushrooms are softened and most of liquid has evaporated. Add tomatoes, wine, garlic and herbs; cook 15 minutes. Season with salt and black pepper. Set aside.

For Sauté Spice: Combine Sauté Spice ingredients; press 2 Tbsp evenly onto veal shoulder rib. Reserve remaining spice mixture for service.

Mark veal on grill. Place in large roasting pan; add 6 cups cacciatore sauce. (Reserve remaining sauce.) Cover pan tightly with heavy-duty aluminum foil. Braise in 325°F oven 1-1/2 to 2 hours or until veal is fork-tender, adding reserved cacciatore sauce as needed to keep veal moist.

Remove veal from pan; keep warm until ready to use. Reserve 2 cups braising liquid; combine with enough remaining cacciatore sauce to yield 6 cups. Keep warm.

For Goat Cheese Gnocchi: Cook potatoes in boiling salted water about 45 minutes or until soft throughout; drain. Peel while warm; chop fine or press through ricer. Place in large mixing bowl; add 2 cups flour, cheese, egg and salt. Knead by hand to form dough, adding flour as needed. Roll dough into 3/4-inch dowels; cut into 1-inch pieces. Roll with fork to mark gnocchi.

Cook gnocchi in lightly salted boiling water about 1 minute or until they float to surface. Shock in ice water; toss with oil. Refrigerate until ready to use

Per Order:
Add 1/4 cup butter, 1/4 cup almonds and 1/4 tsp Sauté Spice to medium sauté pan. Cook until almonds just start to brown. Add 1-1/2 tsp pepper sauce; reduce slightly. Add 1/4 cup cream and 1/4 cup cheese; reduce to nappé (sauce thick enough to coat gnocchi).

Refresh 5 oz gnocchi in boiling water; drain and toss with cream sauce. Slice 5 oz veal; serve with gnocchi. Top veal with 1/2 cup cacciatore sauce.