I am going to venture out and make Kenjis Vegan Ramen this weekend. One thing my wife and I love in our bowls of ramen is a bunch of heat in the broth, however this recipe looks pretty mild.
How would folks suggest adding heat to this dish? A standard store bought chili oil or chili crisp at the end? Infusing the mushroom-scallion oil with some peppers? Cayenne? Other hot peppers?
I am pretty lost when it comes to adding heat in Asian cooking, so any advice is appreciated! Thanks!
https://www.seriouseats.com/vegan-ramen-miso-creamy-vegan-vegetarian-food-lab-recipe
by chicago_2020
6 Comments
Chilli crisp would be the first thing I’d think to do for sure.
Really anything that involves chili flakes in hot oil would work, whether you infuse it in the mushroom-scallion oil yourself (probably most convenient?) or use store-bought chili crisps / oil. If you’re infusing your own oil, go with shichimi toragashi if you have it on hand to keep it Japanese, or just regular chili flakes would work.
I would try LaoGanMa or Gochujaru.
This year I made a nice batch of dried Thai chili and really like the flavor it has.
The recipe has shichimi togarashi listed, which has some heat to it. It also mentions extra ST for serving. Since the recipe is labor intensive and it’s your first time making it, I would stick with Japanese flavors and go with la-yu (Japanese chili oil) or just more shichimi togarashi at the table.
God this sounds so good right now! I’m always looking to add some heat, too.
The only correct answer is MisoHeat chili paste. You can order it online. Best product I have found in years! Definitely ideal for what you are looking for.