Summers in San Francisco are pretty much non existent, and these foggy nights have had me craving some spicy ramen. There's just nothing quite like ramen on a cold night. I used to live by a great spot that made a killer spicy ramen. I once asked for it extra spicy and they gave me their chili pepper powder on the side. Apparently the chili pepper is the key to spicy ramen. Best part? I found the exact powder at my local grocery store, and it's also on amazon! 

Most ramen's are made with pork broth, but I used a ginger miso instead here. If you don't care for the completely vegetarian (Vegan if you omit the Kimchi) version of this recipe, you can sub pork or chicken broth. The flavor will just be a little different.

I got most of the ingredients for this ramen (including the miso ginger broth) at Trader Joe's, with the exception of the chili powder and ramen noodles which I got at World Market, but also found readily available on Amazon. 

This ramen is super flavorful, easy to make, and will take about twenty minutes tops to prepare. 

{Vegetarian Spicy Miso Ramen}

Serves 2

Ingredients:

• 14 oz extra firm tofu

• 3 oz ramen noodle

• 1 tbsp + 1 tsp chili garlic sauce

• 32 oz miso ginger broth

• 1 tsp Ichimi Togarashi chili pepper

• 1 cup coconut milk

• 5 minced green onions

• 1/2 cup kimchi

• 13 oz corn

• Trader Joes 'Everything Bagel' seasoning

Directions:

1. Remove tofu from packaging and line with paper towels. Squeeze out excess water.

2. Dice tofu and combine with 1 tbsp chili garlic sauce. Sauté over medium high heat for 7-10 minutes, or until tofu is crispy.

3. In a large pot, over medium low heat, combine the miso ginger broth, chili pepper, coconut milk, corn and 1 tsp chili garlic sauce. Cook for 5-7 minutes until broth is warm.

4. Meanwhile, cook the ramen noodles according to package instruction (most likely by boiling for 4-5 minutes). Drain the noodles.

5. Spoon broth into bowl, top with noodles and tofu. Garnish with kimchi, green onion, and everything seasoning.