Miso Ramen
Miso Ramen
Ingredients
For the Ramen Broth
- 1/2 pound ground pork
- 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)
- 6 tablespoons miso paste
- 2 tablespoons granulated sugar
- 2 tablespoons sake or mirin
- 2 teaspoons salt
- 8 cups chicken stock
- as needed white pepper powder, optional
For Assembly and Toppings
- 4 servings fresh ramen noodles
- 1 cup corn
- 2 cups bean sprouts
- 1 sheet nori, cut into small squares
- 1 scallions, chopped
- as needed pork belly, for topping
- as needed pickled red ginger
Instructions
- 1
Heat a large stock pot over medium heat. Once heated, add the sesame oil, 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 and cook for 2 minutes, stirring constantly to prevent burning.
⏱️ 2 min
- 4
Pour in the chicken stock, sake or mirin, and salt. Add white pepper powder, if desired. Bring the mixture to a boil over medium heat and then reduce to a simmer. Cook for 5 minutes. Taste and add more salt if needed.
⏱️ 7 min
- 5
Add the bean sprouts and corn to the simmering broth. Cook for 1 more minute, until the bean sprouts are just tender-crisp.
⏱️ 1 min
- 6
While the broth is simmering, boil the fresh ramen noodles in a separate pot according to package instructions. Drain well.
⏱️ 5 min
- 7
Divide the cooked ramen noodles among serving bowls. Ladle the hot ramen soup over the noodles. Top with chopped scallions, nori squares, pork belly, and pickled red ginger, as desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Ramen
For the Ramen Broth
- 1/2 pound ground pork
- 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)
- 6 tablespoons miso paste
- 2 tablespoons granulated sugar
- 2 tablespoons sake or mirin
- 2 teaspoons salt
- 8 cups chicken stock
- as needed white pepper powder, optional
For Assembly and Toppings
- 4 servings fresh ramen noodles
- 1 cup corn
- 2 cups bean sprouts
- 1 sheet nori, cut into small squares
- 1 scallions, chopped
- as needed pork belly, for topping
- as needed pickled red ginger
Instructions
- 1
Heat a large stock pot over medium heat. Once heated, add the sesame oil, 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 and cook for 2 minutes, stirring constantly to prevent burning.
⏱️ 2 min - 4
Pour in the chicken stock, sake or mirin, and salt. Add white pepper powder, if desired. Bring the mixture to a boil over medium heat and then reduce to a simmer. Cook for 5 minutes. Taste and add more salt if needed.
⏱️ 7 min - 5
Add the bean sprouts and corn to the simmering broth. Cook for 1 more minute, until the bean sprouts are just tender-crisp.
⏱️ 1 min - 6
While the broth is simmering, boil the fresh ramen noodles in a separate pot according to package instructions. Drain well.
⏱️ 5 min - 7
Divide the cooked ramen noodles among serving bowls. Ladle the hot ramen soup over the noodles. Top with chopped scallions, nori squares, pork belly, and pickled red ginger, as desired. Serve immediately.
⏱️ 2 min