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Chilled Ramen with Soy Milk and Chili Oil

by Shigetoshi “Jack” Nakamura
summerJapanese
Yield: 4 servings
Source: https://www.bonappetit.com/recipe/chilled-ramen-with-soy-milk-and-chili-oil

Ingredients

produce
  • 1 3x1-inch stripgrapefruit zest(very thinly sliced)
  • 1 wedgeapple(peeled, finely grated, about ⅛ of apple)
  • 2 clovesgarlic(finely grated)
  • 1 1.5-inch pieceginger(peeled, finely grated)
  • 1 1-inch pieceginger(peeled, very finely chopped)
  • 3Persian cucumbers(cut into ½-inch pieces)
  • 1bell pepper(ribs and seeds removed, very thinly sliced)
  • 1/2 cupradishes(thinly sliced)
  • 1/4 cupbasil(thinly sliced)
  • 2scallions(thinly sliced)
  • 2scallions(thinly sliced)
dairy
  • 4 cupssoy milk(or other nondairy milk or regular milk)
grain
  • ramen noodles(20 ounces frozen ramen noodles or 12 ounces dried ramen noodles)
pantry staple
  • 1/4 cupvegetable oil
  • 4.5 teaspoonred pepper flakes(crushed)
  • 1 tablespoonpaprika
  • 4 teaspoontoasted sesame seeds
  • 1 tablespoonmirin(sweet Japanese rice wine)
  • 1 tablespoonsugar
  • 1 tablespoonmiso
  • 1 tablespoonsake
  • 1 tablespoonSichuan peppercorns
  • granola(or fried shallots, garlic chips, unsalted, dry-roasted peanuts, and/or any other store-bought crunchy toppings you want (for serving))
  • 1/4 cuptoasted sesame oil
  • 2/3 cupmiso
  • 1 tablespoonmirin(sweet Japanese rice wine)
  • 1 tablespoonsake
  • 1.5 teaspoontoban djan(chili bean paste)
  • 0.5 teaspoonred pepper flakes(crushed)
  • 1/4 cupvegetable oil(or other neutral oil)
  • 1 teaspoonpaprika
  • salt
  • salt
  • 2 tablespoonssoy sauce

Instructions

  1. Bring ginger, sesame oil, vegetable oil, red pepper flakes, and paprika to a gentle simmer in a small saucepan over medium heat. Let bubble gently 30 seconds, then remove from heat. Add sesame seeds, mirin, raw sugar, miso, sake, and Sichuan peppercorns and whisk until sugar is dissolved. Return paste to a gentle simmer, then let cool.
  2. Cook scallions, ginger, apple, garlic, miso, mirin, sake, toban djan, and red pepper flakes in a small saucepan over medium heat, stirring, just until warm (do not let it simmer) and garlic no longer tastes raw, about 5 minutes.
  3. Heat oil in a small saucepan over medium-high until very hot but not quite smoking. Add scallions and paprika; season with salt. Cook, swirling pan often, until scallions are browned and oil is deep red, about 2 minutes. Let cool.
  4. Cook noodles in a large pot of boiling salted water according to package instructions until al dente. Drain, then immediately chill in a bowl of ice water. Drain again.
  5. Toss cucumbers, bell pepper, and radishes with 3 Tbsp. Sichuan chili paste in a small bowl until well coated. Season to taste with salt. Toss in basil.
  6. Whisk miso tare into milk in a medium bowl, then whisk in grapefruit zest and soy sauce.
  7. Divide noodles, then milk mixture and vegetables, among bowls. Toss granola or other crunchy toppings of choice in a little chili oil in a small bowl and scatter over noodles; drizzle with more chili oil.

My notes

The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments.