Miso Ramen

Japanese, Other Asian Cuisines, Ramen, Soups and Stocks

Level: Difficult Prep Time: 10 mins Cook Time: 20 mins Yield: 2 servings

When the weather is rainy and cold, and my favorite Ramen joint is 45 minutes away, I take matters into my own hands and make my own. Homemade Pork broth and miso ramen base made this Sapporo Miso Ramen an Umami bomb! Served with Silky Pork Belly, a proper Ramen Egg, Seasoned Bamboo Shoots, Wakame Seaweed, Sweet Corn and Scallions.

Ichiban!

Ingredients

• 160-200g/2.8-3.5oz fresh egg noodles (note 1)

• 800ml/13.5oz Home-made Ramen Broth 

• 5 tbsp Miso Flavoring Base

• Miso Flavoring Base (makes about 300ml)

• 2 tbsp sake

• 1 tbsp mirin

• 1 tbsp soy sauce

• 240g/4.2oz miso (brown)

• 1 tbsp sugar

• 1 tbsp ground white sesame seeds

• 2 tsp garlic , grated

• 1 tsp ginger , grated

• 1 tsp chilli bean paste 

• Moyashi Ramen Toppings

• 2 tbsp oil

• 2 tsp ginger finely chopped

• 160g/2.8oz pork mince

• 6 tbsp shallots/scallions , finely chopped

• 3 cups bean sprouts

• 2 tsp Miso Flavoring Base diluted in 2 tsp water

• 1 tsp soy sauce

• Sapporo Ramen Topping

• 4 slices Yakibuta (Braised Pork)

• 3 tbsp dried wakame seaweed pieces , rehydrated

• 10 strips of menma (seasoned bamboo Shoots)

• 6 tbsp sweet corn kernels (boiled fresh corn, canned or frozen - defrosted)

• 4 tbsp finely julienned shallots/scallions , curled in iced water

Directions

1. Miso Flavoring Base

2. Place a small saucepan with sake and mirin in it over low heat.

3. When it starts boiling, add the remaining Miso Flavoring Base ingredients and mix well. The miso mixture becomes pasty and when small bubbles start appearing, turn the heat off.

4. If you are not in a hurry, transfer the miso paste to an air-tight container and store in the fridge overnight before using to allow development of good flavor.

5. Moyashi Miso Ramen

6. Place 2½ tablespoons of Miso Flavoring Base in a serving bowl.

7. Boil water in a saucepan and cook noodles as per the instructions and drain.

8. While boiling the water in the saucepan, heat a frying pan with oil in it over medium high heat.

9. Add ginger and pork mince and cook for 1 to 1½ minutes, breaking the mince but keeping some larger chunks.

10. When the mince is cooked through, add ⅔ of copped shallots, bean sprouts and stir-fry for 30 seconds.

11. Add the miso flavoring and soy sauce and stir for another 30 seconds. Turn the heat off.

12. Add a small amount of Ramen Broth to the bowl with miso, mix and dilute the miso base.

13. Add the remaining Ramen Broth keeping about 50ml and taste test. Adjust the saltiness with remaining Ramen Broth.

14. Add the noodles topped with the bean sprouts stir-fry. Sprinkle the remaining chopped shallots over and serve immediately.

15. Sapporo Miso Ramen

16. Place 2½ tablespoons of Miso Flavouring Base in a serving bowl.

17. Boil water in a sauce pan and cook noodles as per the instructions and drain.

18. Add a small amount of Ramen Broth to the bowl with miso, mix and dilute the miso base.

19. Add the remaining Ramen Broth keeping about 50ml and taste test. Adjust the saltiness with remaining Ramen Broth.

20. Add the noodles. Place Yakibuta slices, menma strips, wakame seaweed and sweet corn, topped with julienned shallots, in the middle.

NOTES:

• Time to cook noodles varies depending on the type of noodles as well as your preference. Follow the instructions on the pack as directed.

SOCIAL SHARING