Miso Ramen

Name: Miso Ramen
Cook time: 140 min
Total time: 140 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 500g Pork Bones, neck or leg; 500g Chicken Wing; 2 l Water; 1 piece of Kombu, 10 cm piece; 2 Dried Shiitakes; 1 piece of Ginger, sliced, 5 cm piece; 2 Green Onions; 3 tbsp Red Miso, akamiso; 1 1/2 tbsp White Miso, shiro miso; 1 tbsp Soy Sauce; 1 tbsp Sake; 1 tbsp Mirin; 1 tbsp Toasted Sesame Paste, or finely ground toasted sesame; 1 tsp Doubanjiang, chili bean paste; 1/2 tsp Sugar; 2 tbsp Lard, or neutral oil; 2 cloves of Garlic, minced; 1 tsp Ginger, minced; 1/2 small Onion, finely chopped; 200g Bean Sprouts; 1/2 cups Sweet Corn Kernels; 2 servings of Fresh Curly Ramen Noodles, 300–350 g total; 7 slices of Chashu (Pork), sliced; 1/2 cups Menma, seasoned bamboo shoots; 2 Negis, or scallions, thinly sliced; 2 sheets of Nori Sheets; 2 Ajitsuke Tamagos, ramen eggs; 2 tbsp Unsalted Butter, 1 tbsp per bowl; 1 tsp Toasted Sesame Seeds; 1 pinch of White Pepper

This hearty miso ramen features a rich, umami-packed broth made from simmered bones and aromatics, rounded out by a savory miso tare and a punchy chili-sesame oil. Slippery curly noodles and classic toppings — chashu, ajitsuke tamago, menma, corn and nori — make each bowl comforting and deeply satisfying. It’s the kind of ramen that rewards a little patience with layers of flavor and a silky finish from butter and toasted sesame.

This hearty miso ramen features a rich, umami-packed broth made from simmered bones and aromatics, rounded out by a savory miso ta... Show more

Traditional Japanese Recipe

Health Grade

D+ · Occasional

Rating

4.7

Time

2 hrs

Price

3,36 €

Calories

787 kcal

low carb

low sugar

comfort food

japanese

Method

Simmer the broth

Put the Pork Bones, Chicken Wing, and Water in a large pot with the sliced Ginger and Green Onion. Bring it to a boil over medium-high heat, skimming off the foam as it rises for 10 minutes, then add the Kombu and Dried Shiitake. Lower the heat to a bare simmer and cook for 20 minutes; lift out the kombu before it gets slippery, then continue at the bare simmer for 90 minutes more. Strain the broth, discard the solids, and keep the broth hot.

Mix the tare

In a bowl, whisk together the Red Miso, White Miso, Soy Sauce, Sake, Mirin, Toasted Sesame Paste, Doubanjiang, and Sugar until the mixture is smooth and glossy. Set it aside so its flavor is ready to dissolve into the hot broth later.

Prep the vegetables

Mince the garlic and ginger, then finely chop the onion. Rinse the Bean Sprouts and pat them very dry, and measure out the Sweet Corn Kernels so they are ready to go into the pan.

Stir-fry the toppings

Heat the Lard in a wok or skillet over medium-high heat. Add the garlic, ginger, and onion, and stir-fry for 1 to 2 minutes until fragrant and softened. Toss in the bean sprouts and sweet corn, then keep stirring for 2 to 3 minutes more until everything is hot, glossy, and just tender with a little crunch.

Cook the noodles

Bring a pot of water to a full boil and cook the Fresh Curly Ramen Noodles just until springy and separated, about 2 to 3 minutes. Drain them well and shake off the excess water so they do not thin out the broth.

Assemble the bowls

Divide the tare between three bowls, ladle in the hot broth, and stir each bowl well so the seasoning dissolves evenly. Add the noodles, then top with the stir-fried vegetables, Chashu, Menma, Negi, torn pieces of Nori Sheets, and halved Ajitsuke Tamago. Finish each bowl with Unsalted Butter, a sprinkle of Toasted Sesame Seeds, and a pinch of White Pepper, then serve immediately.