Seafood and Chorizo Ramen with Spicy Miso, Burnt Sweetcorn and Padron Peppers

Name: Seafood and Chorizo Ramen with Spicy Miso, Burnt Sweetcorn and Padron Peppers
Cuisine: Japanese
Ingredients: 2 quantities of Ramen Noodles or 400 g (14 oz) dried ramen; 2 quantities of Ramen Noodles or 400 g (14 oz) dried ramen; 1½ quantities of Meat-based Dashi or chicken stock; 1½ quantities of Meat-based Dashi or chicken stock; 1 thumb-sized piece of root ginger, sliced; 3 dried shiitake mushrooms; 100 g (3½ oz/scant ½ cup) barley or brown miso; 100 g (3½ oz/scant ½ cup) barley or brown miso; 75 ml (2¾ fl oz/⅓ cup) mirin; 2 garlic cloves, crushed; 2 red Jalapeño chillies, finely chopped; 8 fresh prawns (shrimp); 8 fresh prawns (shrimp); 2 tbsp soy sauce; 2 tbsp extra virgin olive oil; juice of ½ lemon; 1 garlic clove, crushed; 1 sweetcorn cob; 2 spring onions (scallions); 2 spring onions (scallions); 2 red tomatoes; 1 lime; 8 Spanish Padron peppers; 2 tbsp toasted sesame oil; 4 spicy chorizo sausages, cut in half lengthways; 240 g (8½ oz) beansprouts; 3 shiitake mushrooms (reserved from the broth); 3 shiitake mushrooms (reserved from the broth); drizzle of La Yu chilli oil; sprinkle each of shichimi pepper and toasted white sesame seeds

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

This is a spicy and wholesome ramen dish using earthy barley miso, dashi and some Spanish flavours such as chorizo and Padron peppers. Add more Jalapeño chillies or La Yu chilli oil, if desired.

Ingredients

2 quantities of Ramen Noodles or 400 g (14 oz) dried ramen

Asia
Japan
Starter
Pescatarian

Method

Make the Ramen Noodles and Meat-based Dashi, if using. Prepare a large pan of unsalted boiling water.
Place the dashi or stock, ginger and dried shiitake mushrooms in a stockpot. Bring to the boil, cover the pan and simmer for 20 minutes. Strain the stock into a pan, discarding the gin