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I love exploring new flavors and trying out fun things in the kitchen, especially after being inspired by a fresh grocery haul from the Asian market. With my recent move, I was able to restock my pantry from scratch (which was one of the fun things to get done in addition to organizing my spice cabinet). With my ongoing partnership with Spice Tribe, I wanted to use one of their blends that I haven’t really cooked with yet, their Kissed By Binchotan blend, which features spicy togarashi chile, sesame, seaweed, and tangerine. I’m not a huge fan of super spicy foods, but even though this blend is spicy, it’s flavorful, so it gets a win in my book.
Shichimi togarashi is a red chile pepper blend translating to “seven spice.” Spice Tribe shares that this blend is “centered around the fruity yet spicy Togarashi chile, that’s traditionally used in Japan to sprinkle over bbq skewers after they have been kissed by the hot embers of binchotan charcoal.” I don’t have my grill set up yet, but I wanted to maintain some of that same smoky flavor with this ramen recipe I whipped up. By no means, is this an authentic version of ramen, but this is my take on what I wanted in my soup after tasting this spice blend. It’s a mostly hands-off recipe, especially if you make the stock a day before (which I always suggest). Make sure to have your prepped mise ready and you can set up a little ramen station so people can add what they like to the bowl. Let’s get cooking!