Midnight Fire Ramen with Smoky Miso and Seared Flank Steak

"A jet-black bowl of fire-roasted ramen noodles swimming in a dark chili-garlic miso broth—intense, smoky, and laced with heat that creeps up on you. It’s topped with a soy-marinated soft-boiled egg (the center still golden and vulnerable), black sesame ash, grilled bok choy, mushrooms, and crispy lotus root chips that resemble watching eyes.Thin slices of seared flank steak or tofu rest like armor on the surface—delicate yet powerful. A sprinkle of red pepper threads adds the illusion of crackling fire.Served with steel chopsticks and a side of cool cucumber-cilantro salad to contrast the burn"

Sean.Mahoney06

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6/14/2025

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Dive into a jet-black bowl of fire-roasted ramen noodles immersed in a smoky, chili-garlic miso broth that builds heat slowly. Topped with a soy-marinated soft-boiled egg, charred bok choy, earthy mushrooms, and crisp lotus root chips resembling watchful eyes. Thinly seared flank steak or tofu adds savory armor, while red pepper threads mimic flickering flames. Served alongside a refreshing cucumber-cilantro salad for a cool contrast.

ramen spicy smoky miso savory grilled

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Name: Midnight Fire Ramen with Smoky Miso and Seared Flank Steak
Yield: 4
Ingredients: 8 oz fresh ramen noodles; 1 tbsp black sesame seeds (to grind into ash); 1 ½ cups shiitake mushrooms, sliced; 2 heads baby bok choy, halved and grilled; 1 cup lotus root, thinly sliced; 1 tbsp oil (neutral, for frying chips); 1 lb flank steak or extra-firm tofu, thinly sliced; 4 large eggs; ½ cup soy sauce (for marinade); 2 tbsp mirin; 4 cups chicken or vegetable broth; 3 tbsp white miso paste; 1 tbsp chili garlic sauce; 1 tsp smoked paprika; 3 cloves garlic, minced; 1 tsp ginger, grated; 1 tbsp fire-roasted chili powder; ½ tsp black food coloring or activated charcoal powder (optional for broth blackness); 1 tsp toasted sesame oil; 1 tsp sugar; 1 pinch red pepper threads (for garnish) Cucumber-Cilantro Salad:; 1 large cucumber, thinly sliced; ¼ cup fresh cilantro, chopped; 1 tbsp rice vinegar; 1 tsp sugar; Salt to taste

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