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Spicy Miso Ramen Recipe

Spicy Miso Ramen Recipe
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This spicy miso ramen has the authentic flavors of the traditional Japanese noodle dish, complete with seaweed, shiitakes, and wheat noodles.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves:

Ingredients

  • 8 oz ground pork
  • 3 garlic cloves, chopped
  • 1 tbsp fresh ginger, finely grated
  • 2 green onions, thinly sliced, plus more for serving
  • 4 dried shiitakes
  • 2 konbu seaweed, about 6 by 8 inches each
  • 7 tbsp red miso paste, (akamiso), or more to taste
  • 1 tbsp mirin
  • 1 tbsp granulated sugar
  • 2 tsp sea salt
  • 1 tsp toasted sesame oil
  • 1 tsp chile-garlic sauce
  • ¼ tsp ground white pepper
  • 4 cups low-sodium chicken stock, or broth
  • 2 cups water
  • 1 lb fresh wheat noodles, cooked according to the package directions

For Toppings (Optional):

  • ramen eggs
  • chasu pork belly
  • bean sprouts
  • nori sheets

Instructions

  1. In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant.
  2. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer.
  3. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
  4. Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.

Nutrition

  • Sugar: 7g
  • :
  • Calcium: 47mg
  • Calories: 289kcal
  • Carbohydrates: 18g
  • Cholesterol: 43mg
  • Fat: 17g
  • Fiber: 2g
  • Iron: 2mg
  • Monounsaturated Fat: 7g
  • Polyunsaturated Fat: 3g
  • Potassium: 484mg
  • Protein: 18g
  • Saturated Fat: 6g
  • Sodium: 2120mg
  • Vitamin A: 87IU
  • Vitamin C: 3mg
Nutrition Disclaimer
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