How To Make Miso Ramen
This 30-minute miso ramen recipe makes the most umami bowl of noodles! Enjoy tender noodles, pork, and a mouthwatering broth all in one bowl.
Prep:
10 mins
Cook:
15 mins
Total:
25 mins
Ingredients
For Ramen Soup:
- 1½ tsp garlic, (from 1 garlic clove), minced
- ½ tsp ginger, (from 1 knob of ginger), minced
- 1 shallot, minced
- 1 tbsp white sesame seeds, toasted
- 1 tbsp sesame oil, roasted
- ¼ lb ground pork
- 1 tsp doubanjiang, (spicy chili bean sauce/broad bean paste)
- 3 tbsp miso
- 1 tbsp sugar
- 1 tbsp sake
- 4 cups chicken stock, or broth
- 1 tsp kosher salt
- ¼ tsp white pepper powder
For Ramen and Toppings:
- 12 oz ramen noodles, fresh
- chashu
- bean sprouts, blanched
- ramen egg, (ajitsuke tamago)
- corn, frozen or canned, drained
- nori, (dried laver seaweed), cut a sheet into quarters
- green onions, or scallion, chopped
- scallions, white parts only, sliced into thin julienned strips
For Serving:
- la-yu, (Japanese chili oil)
- pickled red ginger, (beni shoga or kizami beni shoga)
- white pepper powder
Instructions
Ramen Soup:
- Grind the sesame seeds, leaving some seeds unground for texture.
- In a medium pot, heat the sesame oil over medium-low heat and add the minced garlic, ginger, and shallot. With a wooden spatula, stir fry until fragrant.
- Add the meat and increase heat to medium. Cook the meat until no longer pink.
- Add the doubanjiang and miso. Quickly blend well with the meat before they get burnt.
- Add the ground sesame seeds and sugar and mix well. Add the sake and chicken stock and bring the mixture to a simmer.
- Taste the soup and add salt (if necessary) and white pepper.
- Cover with the lid and keep the ramen soup simmering while cooking the noodles.
Ramen:
- Bring a large pot of unsalted water to a boil. When the water is boiling, ladle some hot water into the serving bowls to warm them up. Meanwhile, gently shake the fresh noodles with a hand to separate and loosen them up.
- Cook the noodles according to the package instructions. Before the noodles are done cooking, 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 the noodles into the warmed bowls.
- Add the ramen soup and top with the chashu, bean sprouts, ramen egg, corn, nori, green onions, and white parts of the scallions.
- Serve warm, and enjoy!
Nutrition
- Sugar: 19g
- :
- Calcium: 135mg
- Calories: 1245kcal
- Carbohydrates: 142g
- Cholesterol: 55mg
- Fat: 55g
- Fiber: 6g
- Iron: 10mg
- Monounsaturated Fat: 23g
- Polyunsaturated Fat: 9g
- Potassium: 1099mg
- Protein: 44g
- Saturated Fat: 20g
- Sodium: 6298mg
- Vitamin A: 62IU
- Vitamin C: 4mg
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