recipe 
yields
Serves 4
1 cup white miso
½ cup sambal, or to taste
½ cup kosher salt
6 tablespoons plus 1½ teaspoons tahini
4 tablespoons plus 1½ teaspoons sesame oil
¼ cup gochujang
2 tablespoons rice vinegar
2¼ teaspoons MSG
1 teaspoon ground white pepper
3 tablespoons plus 1½ teaspoons canola oil
1 tablespoon plus 2¼ teaspoons sesame oil
1 dried chile de arbol
¼ cup roughly chopped ginger
1 thinly sliced !scallion (white parts only)
½ cup gochujang
¼ cup sesame seeds
¼ cup fried garlic*
¼ cup fried onions*
4 tablespoons Korean chili powder
1 teaspoon soy sauce
1 teaspoon sugar
*You can find jars of fried garlic and red onions in the Thai or Vietnamese sections of Asian grocery stores. It’s a major time saver and the crunch stands up well—the texture is part of the magic here.
1 cup white miso
½ cup kosher salt
6 tablespoons plus 1½ teaspoons tahini
4 tablespoons plus 1½ teaspoons sesame oil
2 tablespoons rice vinegar
2¼ teaspoons MSG
1 teaspoon ground white pepper
2 tablespoons canola oil
4 cups riced cauliflower
2 tablespoons spicy miso tare
2 soft-boiled eggs
4 tablespoons thinly sliced !scallions (green parts only)
2 tablespoons rayu
8 tablespoons miso tare
6 cups chicken broth
18 ounces fresh ramen noodles (or 12 ounces dried)
Special equipment: Attachable thermometer
Spicy Miso Tare
Rayu (Spice Oil)
Miso Tare
For the toppings:
For the ramen:
steps
Spicy Miso Tare
In a large bowl, thoroughly mix all ingredients with ½ cup water. The tare will keep for 2 weeks in the refrigerator or 1 year in the freezer.
Rayu
In a medium saucepan over medium-high heat, combine canola oil, sesame oil, chile, ginger, and scallion. Cook until aromatic, about 5 minutes. Remove from heat and fold in remaining ingredients. Let cool, then transfer to a small glass container with a tight-fitting lid. Rayu will keep for up to 1 week at room temperature or 1 month in the refrigerator.
Miso Tare
In a large bowl, thoroughly mix all ingredients with ½ cup water. The tare will keep for 2 weeks in the refrigerator or 1 year in the freezer.
Cauliflower Tantanmen
- Prepare the toppings: In a cast-iron skillet over medium-high heat, heat canola oil. Add riced cauliflower and sauté until cooked through, 5 to 8 minutes. Add spicy miso tare and stir until well- combined; set aside. Cut ramen eggs in half and set aside.
- Assemble the ramen: Fill a large pot three-quarters full with water, ideally with a strainer (or colander) that fits into it. Bring water to a boil over high heat. Meanwhile, make sure four serving bowls and all toppings are laid out for easy access. Place 2 tablespoons of miso tare in each bowl.
- In a separate large pot affixed with a thermometer over medium heat, heat chintan broth to 190 degrees. Do not let the broth come to a boil.
- Cook noodles in boiling water according to package instructions, minus a few seconds. (Noodles will continue to cook in hot broth.) When noodles have about 30 seconds of cooking time left, ladle 1½ cups of broth into each bowl and whisk in tare until totally emulsified. When noodles are done, use chopsticks to divide them as evenly as possible among serving bowls, working as quickly as you can.
- Once noodles are in bowls, lightly stir them around so that the broth and fat evenly coat each noodle. Then, use chopsticks to grab as many noodles as possible, pull them upward out of the broth, and lay them flat across the top to create a sort of raft on which to lay the toppings.
- To each bowl, add cauliflower mixture, half an egg, and scallions. Add ½ tablespoon of rayu to each bowl. Serve immediately.
From Otaku for Ramen.
Cauliflower tantanmen from Otaku Ramen in Nashville is prepared with a warming, made-from-scratch stock and lots of spices.
