Miso Ramen
This spicy miso ramen is a delicious, easy-to-make version of the classic Japanese noodle dish. Rich and flavorful, it doesn't require hours of simmering—making it perfect for Sunday lunch or dinner. The soup has deep umami flavors, complemented by juicy pork, thick noodles, and classic ramen garnishes. (Source: https://www.andy-cooks.com/blogs/recipes/miso-ramen)
Ingredients
Ramen Broth:
- Thumb-sized piece of ginger, peeled and grated
- 4 garlic cloves, finely grated
- 4 spring onions (whites finely diced, greens finely sliced for garnish)
- 500 g (1 lb 2 oz) pork mince
- 2 tbsp (30 ml) neutral-flavored oil
- 150ml (5 fl oz) sake
- 2 tbsp (30 ml) chilli bean sauce (Toban Djan)
- 2 tbsp (30 ml) dark miso
- 2 tbsp (30 ml) white miso
- Salt and white pepper, to taste
- 1.5L (2 pints 11 fl oz) chicken stock
Garnishes and Noodles:
- 2 corn cobs, kernels cut from the cob
- 2 sheets nori, cut into quarters
- Sliced spring onion greens
- 1 kg (2 lb 3 oz) fresh ramen noodles
Optional Char Siu Pork and Soy Sauce Eggs: See recipe for details
Steps
- Ramen Broth: Heat oil in a saucepan; sauté pork mince with salt for 3–4 minutes. Add spring onion whites, garlic, and ginger; cook another 2 minutes. Deglaze with sake. Add chilli bean sauce, both misos, salt, and white pepper. Pour in chicken stock, bring to a simmer, and cook gently for 20–45 minutes.
- Garnishes and Noodles: Prep garnishes: cut corn, slice spring onions, cut nori. Cook ramen noodles in salted boiling water for 2–3 minutes. Preheat bowls with boiling water, then discard water.
- Assemble: Portion noodles into bowls. Ladle over hot broth. Top with corn, spring onion greens, nori, slices of char siu pork, and a soy sauce egg if using.