Miso Ramen Recipe 味噌ラーメン
A quick and delicious Miso Ramen recipe with an intensely savory broth ready in under 30 minutes.
Equipment
- medium pot
- large pot
- Garlic Press
- ceramic grater
- mesh sieve
- wooden spatula
Ingredients
For the Soup Broth
- 2 cloves garlic
- 0.5 teaspoon ginger (grated)
- 1 shallot
- 1 tablespoon toasted white sesame seeds
- 1 tablespoon toasted sesame oil
- 0.25 lb ground pork use meat alternatives or chopped mushrooms for vegan/vegetarian
- 1 teaspoon doubanjiang (spicy chili bean paste) use the non-spicy or spicy type or gluten free kind
- 3 tablespoon miso most types will work except Saikyo and Hatcho miso
- 1 tablespoon sugar
- 1 tablespoon sake
- 4 cups chicken stock/broth use vegetable stock for vegan/vegetarian
- 1 teaspoon Diamond Crystal kosher salt to taste
- 0.25 teaspoon white pepper powder
For the Ramen Noodles
- 2 servings fresh ramen noodles 10–12 oz (283–340 g) fresh noodles or 6.3 oz (180 g) dry ramen noodles; for gluten-free, use GF ramen noodles
For the Toppings (optional)
- Homemade Chashu (Japanese Braised Pork Belly) make my Chashu at least a day in advance or buy it premade at a Japanese market; skip for vegan/vegetarian
- Ramen Egg (Ajitsuke Tamago) make my Ramen Eggs at least a day in advance; skip for vegan; slice lengthwise in half to serve
- Spicy Bean Sprout Salad or blanched bean sprouts
- frozen or canned corn drained
- nori (dried laver seaweed) 1 sheet cut into quarters
- green onion/scallion thinly sliced
- Shiraga Negi (julienned long green onions)
For the Condiments (optional)
- la-yu (Japanese chili oil) make my Homemade La-yu
- pickled red ginger (beni shoga or kizami beni shoga)
- white pepper powder
Instructions
Before You Start
- Prepare all the ramen toppings ahead of time so they‘re ready to serve with your hot bowl of ramen.
- If you're making Homemade Chashu (Japanese Braised Pork Belly) and Ramen Egg (Ajitsuke Tamago), start a day in advance.
- Gather all the ingredients.
To Prepare the Soup Ingredients
- Mince or press 2 cloves garlic and add to a small plate. Grate the ginger and add ½ teaspoon ginger (grated) to the plate.
- Mince 1 shallot and add to the plate. Set aside.
- Grind 1 tablespoon toasted white sesame seeds, leaving some unground for texture. Set aside.
To Make the Soup Broth
- Preheat a medium pot over medium-low heat. When it‘s hot, add 1 tablespoon toasted sesame oil, garlic, ginger, and shallot, and stir-fry until fragrant.
- Add ¼ lb ground pork and increase to medium heat. Cook until the meat is no longer pink.
- Add 1 teaspoon doubanjiang (spicy chili bean paste) and 3 tablespoon miso. Quickly blend with the meat without burning.
- Add the ground sesame seeds and 1 tablespoon sugar, and mix well.
- Add 1 tablespoon sake and 4 cups chicken stock/broth, and bring to a simmer.
- Taste and add up to 1 teaspoon Diamond Crystal kosher salt and ¼ teaspoon white pepper powder. Cover the soup broth with the lid and keep it on a low simmer while you cook the noodles.
To Prepare the Ramen Noodles
- Bring a large pot of unsalted water to a boil. When boiling, ladle some hot water into the ramen bowls to warm them.
- Gently shake 2 servings fresh ramen noodles with your hand to separate them.
- Cook the noodles according to package instructions, al dente.
- Before the noodles are done, empty the hot water from the warmed ramen bowls.
- When the noodles are done, quickly pick them up with a mesh sieve and shake out the excess water. Serve them into warmed bowls.
To Serve
- Add the hot ramen soup broth to each bowl.
- Place toppings of your choice on the ramen noodles and serve immediately.
- At the table, add optional condiments and enjoy.
Notes
You can keep the soup broth in the refrigerator for 3 days. Cook the noodles right before serving.
Nutrition
Serving: 1bowlCalories: 433kcalCarbohydrates: 37gProtein: 19gFat: 25gSaturated Fat: 8gTrans Fat: 1gCholesterol: 65mgSodium: 1216mgPotassium: 341mgFiber: 4gSugar: 8gVitamin A: 112IUVitamin C: 4mgCalcium: 152mgIron: 4mg
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