Miso Ramen
Miso Ramen
Ingredients
For the Ramen Broth and Toppings
- 1/2 pound ground pork, can also use ground chicken or mushrooms
- 1 cup corn
- 2 cups bean sprouts
- 1 sheet nori, cut into small squares for topping
- 2 tablespoons garlic, minced
- 1 teaspoon ginger, minced
- 2 shallots, chopped
- 2 tablespoons toasted sesame seeds
- 2 tablespoons sesame oil
- 2 teaspoons Doubanjiang, spicy chili bean paste, optional or use non-spicy
- 6 tablespoons miso paste
- 2 tablespoons granulated sugar
- 2 tablespoons sake or mirin
- 2 teaspoons salt, plus more as needed
- 8 cups chicken stock
- 1 scallion, chopped, for topping
- as needed white pepper powder, optional
- as needed pork belly, for topping, optional
- as needed pickled red ginger, for topping, optional
- as needed soft-boiled eggs, for topping, optional
For the Noodles
- 4 servings fresh ramen noodles
Instructions
- 1
Heat a large stock pot over medium heat. Once heated, add the sesame oil. Add the minced garlic, minced ginger, and chopped shallots. Sauté until fragrant, about 2-3 minutes.
⏱️ 3 min
- 2
Add the ground pork to the pot. Cook for 4-5 minutes, breaking it up with a spoon, until it is no longer pink.
⏱️ 5 min
- 3
Stir in the Doubanjiang (if using), miso paste, granulated sugar, and toasted sesame seeds. Mix them in well with the meat for 2 minutes, being careful not to burn the mixture.
⏱️ 2 min
- 4
Pour in the chicken stock, sake or mirin, and 2 teaspoons of salt. Add optional white pepper powder. Taste the broth and add more salt if needed. Bring everything to a boil over medium heat and cook for 5 minutes.
⏱️ 7 min
- 5
Add the bean sprouts and corn to the boiling broth. Continue to boil for 1 more minute, until the bean sprouts are just cooked through.
⏱️ 1 min
- 6
While the broth is simmering, in a separate pot, boil the fresh ramen noodles according to the packaging instructions.
⏱️ 5 min
- 7
Drain the cooked noodles and divide them among serving bowls. Ladle the hot ramen soup, including the ground pork mixture, corn, and bean sprouts, over the noodles.
⏱️ 2 min
- 8
Top each bowl with your choice of toppings, such as chopped scallions, squares of nori, pickled red ginger, soft-boiled eggs, or pork belly. Serve immediately.
Kitchen Tools
Miso Ramen
For the Ramen Broth and Toppings
- 1/2 pound ground pork, can also use ground chicken or mushrooms
- 1 cup corn
- 2 cups bean sprouts
- 1 sheet nori, cut into small squares for topping
- 2 tablespoons garlic, minced
- 1 teaspoon ginger, minced
- 2 shallots, chopped
- 2 tablespoons toasted sesame seeds
- 2 tablespoons sesame oil
- 2 teaspoons Doubanjiang, spicy chili bean paste, optional or use non-spicy
- 6 tablespoons miso paste
- 2 tablespoons granulated sugar
- 2 tablespoons sake or mirin
- 2 teaspoons salt, plus more as needed
- 8 cups chicken stock
- 1 scallion, chopped, for topping
- as needed white pepper powder, optional
- as needed pork belly, for topping, optional
- as needed pickled red ginger, for topping, optional
- as needed soft-boiled eggs, for topping, optional
For the Noodles
- 4 servings fresh ramen noodles
Instructions
- 1
Heat a large stock pot over medium heat. Once heated, add the sesame oil. Add the minced garlic, minced ginger, and chopped shallots. Sauté until fragrant, about 2-3 minutes.
⏱️ 3 min - 2
Add the ground pork to the pot. Cook for 4-5 minutes, breaking it up with a spoon, until it is no longer pink.
⏱️ 5 min - 3
Stir in the Doubanjiang (if using), miso paste, granulated sugar, and toasted sesame seeds. Mix them in well with the meat for 2 minutes, being careful not to burn the mixture.
⏱️ 2 min - 4
Pour in the chicken stock, sake or mirin, and 2 teaspoons of salt. Add optional white pepper powder. Taste the broth and add more salt if needed. Bring everything to a boil over medium heat and cook for 5 minutes.
⏱️ 7 min - 5
Add the bean sprouts and corn to the boiling broth. Continue to boil for 1 more minute, until the bean sprouts are just cooked through.
⏱️ 1 min - 6
While the broth is simmering, in a separate pot, boil the fresh ramen noodles according to the packaging instructions.
⏱️ 5 min - 7
Drain the cooked noodles and divide them among serving bowls. Ladle the hot ramen soup, including the ground pork mixture, corn, and bean sprouts, over the noodles.
⏱️ 2 min - 8
Top each bowl with your choice of toppings, such as chopped scallions, squares of nori, pickled red ginger, soft-boiled eggs, or pork belly. Serve immediately.