Miso Ramen

@bdbch.com

A soul-warming bowl of rich miso ramen with tender homemade chashu and savory broth you can whip up in under 30 minutes. Perfect comfort food that beats instant packets every time.

Prep 00:10
Cook 00:20
Total 00:30
Yield 2 servings

Ingredients

  • For the broth
  • 2 garlic cloves
  • 1/2 tsp grated ginger
  • 1 shallot, minced
  • 1 tbsp toasted white sesame seeds
  • 1 tbsp toasted sesame oil
  • 1/4 lb (about 113 g) ground pork
  • 1 tsp doubanjiang (spicy chili bean paste)
  • 3 tbsp miso paste
  • 1 tbsp sugar
  • 1 tbsp sake
  • 4 cups (about 950 ml) chicken stock/broth
  • 1 tsp kosher salt (to taste)
  • 1/4 tsp white pepper powder
  • Noodles
  • 2 servings fresh ramen noodles
  • Toppings
  • Homemade chashu
  • Ramen egg
  • Blanched bean sprouts or spicy bean sprout salad
  • Corn (drained)
  • 1 sheet nori (cut into quarters)
  • Green onion/scallion, sliced
  • Shiraga negi

Instructions

  1. 1. Prep the aromatics

  2. 1
    Finely chop the shallot. Grate the ginger. Mince the garlic. This is your flavor base. Do it properly, it pays off.

  3. 2. Build the flavor base

  4. 2
    Heat sesame oil in a pot over medium heat. Add shallot, garlic, and ginger. Saute until fragrant but not browned. You want aroma, not bitterness.

  5. 3. Add the umami

  6. 3
    Add ground pork and break it up. Cook until no longer pink. Stir in doubanjiang and sesame seeds. Toast briefly to bloom the flavors.

  7. 4. Miso goes in gently

  8. 4
    Lower the heat. Add miso paste and mix it into the fat and meat. Do not burn the miso. Burnt miso tastes sad and bitter.

  9. 5. Turn it into broth

  10. 5
    Add sugar and sake, stir, then pour in the stock. Bring to a gentle simmer. Season with salt and white pepper to taste. Let it simmer for a few minutes so everything gets to know each other.

  11. 6. Cook the noodles

  12. 6
    Boil ramen noodles according to package instructions. Drain well. No soggy noodle crimes here.

  13. 7. Assemble

  14. 7
    Divide noodles into bowls. Pour hot broth over them. Top with chashu, egg, scallions, corn, nori, or whatever you are feeling.

  15. 8. Finish

  16. 8
    Optional: a few drops of chili oil or extra white pepper on top. Serve immediately. Ramen waits for no one.
Category
Dinner
Method
Slow Cooking
Cuisine
Japanese
Calories
433 kcal
Protein
19.0 g
Fat
25.0 g
Carbs
37.0 g

Recipe Attribution

Justonecookbook
justonecookbook.com/homemade-chashu-miso-ramen/