Miso Ramen

Do you think making ramen is so complicated that only restaurants can pull it off? Seriously?Then, what if I told you that you can actually whip up a delicious bowl of miso ramen in just 15 minutes? What do you say?

MISO RAMEN (2 servings)

Ingredients:

• 6 cups (1,440ml) water
• 5 large eggs
• 3 green onions
• 2.5 tbsp lard (or neutral-tasting oil), divided
• 3.5 oz (100g) mung bean sprouts
• Fresh ramen noodles (230g) (or frozen/dried/instant ramen noodles)
• 1 canned corn
• Dried seaweed (optional)

Chashu:

• 6 oz (180g) thinly sliced pork belly (or chicken thighs)
• 1 tbsp soy sauce
• 1/2 tbsp oyster sauce
• 1 tbsp mirin
• 1/2 tbsp sugar
• 1/2 tbsp light corn syrup
• 1/4 tsp dark soy sauce (optional)
• 1 tsp minced garlic
• 1/2 tsp grated ginger
• 2 tbsp water
• Generous pinch of MSG (optional)
• 1/2 tbsp neutral-tasting oil

Broth:

• 4 cups (960ml) water
• 1 tbsp chicken bouillon powder
• 1 tsp Hondashi (Japanese bonito soup stock powder)
• 1.5 tbsp lard (or neutral-tasting oil)
• 1 tbsp minced garlic
• 1/2 tsp grated ginger
• 5 oz (150g) ground pork
• 1/4 tsp white pepper (or black pepper)
• 1 tbsp mirin
• 2 tsp sugar
• 4 tbsp Japanese soybean paste (yellow or red miso)
• 1 tsp Chinese chili bean paste (doubanjiang)
• Kosher salt, to taste (optional)

Instructions:

MAKE RAMEN EGGS

1. Add 6 cups (1,440 ml) of water to a pot. Bring it to a boil. Once it starts to boil, reduce the heat to low and gently lower in the eggs. Give it a few stirs and cook for 7 minutes. Immediately drop them in ice water. Peel and set aside.

2. For a dark brown color, you can optionally coat them with 1 teaspoon of dark soy sauce and a generous pinch of sugar. Wipe off the excess with paper towels.  

MAKE CHASHU

1. In a small container, combine the soy sauce, oyster sauce, mirin, sugar, corn syrup, dark soy sauce (if using), garlic, ginger, water, and MSG (if using). Mix well.

2. To a pan, add 1/2 tablespoon of oil and heat it over medium heat. Once it gets nice and hot, add the pork belly. Once they turn a beautiful golden brown on both sides, pour the sauce. Gently simmer for another 3 minutes. Optionally, hit it with a blowtorch. Cut into bite-sized pieces and set aside.

MAKE RAMEN BROTH

1. Thinly slice the green onions. Make sure to include both parts.

2. Make the stock: In a large mixing bowl, add 4 cups (960 ml) of water, along with the chicken bouillon powder, and Hondashi. Mix well and set aside.

3. In a wok (or pot), heat 1.5 tablespoons of lard (or neutral-tasting oil) over medium heat. Add the garlic, ginger, and white parts of the green onions. Saute for 1 minute or until fragrant. Add the ground pork and white pepper. Saute for 3 minutes. Break up the pork and cook until the pork is cooked through.

4. Reduce the heat to low. Add the mirin, sugar, miso, and Chinese chili bean paste. Stir together for 2 minutes. Add the stock and put it on a gentle heat. Taste and add salt to taste. Keep it warm until ready to serve.

COOK MUNG BEAN SPROUTS & NOODLES

1. In a pan, heat 1 tablespoon of lard (or neutral-tasting oil) over high heat. Once it gets nice and hot, add the mung bean sprouts and quickly stir-fry them for 30 seconds to 1 minute. Remove from the pan and set aside.

2. Cook the noodles according to the package instructions.

ASSEMBLE MISO RAMEN

1. Divide the noodles into serving bowls. Add the broth.

2. Top with chashu, eggs, mung bean sprouts, corn, green onions, and dried seaweed (if using). Enjoy~!

WATCH FULL VIDEO

More Ramen Recipes You’ll Love:

• Tantanmen (Tan Tan Ramen)
• Soupless Tantanmen
• Shoyu Ramen

Japanese Miso Ramen

Recipe by Aaron and Claire

Servings

2

servings

Ingredients

• 6 cups (1,440ml) water

• 5 large eggs

• 3 green onions

• 2.5 tbsp lard (or neutral-tasting oil), divided

• 3.5 oz (100g) mung bean sprouts

• Fresh ramen noodles (230g) (or frozen/dried/instant ramen noodles)

• 1 canned corn

• Dried seaweed (optional)

• Chashu:

• 6 oz (180g) thinly sliced pork belly (or chicken thighs)

• 1 tbsp soy sauce

• 1/2 tbsp oyster sauce

• 1 tbsp mirin

• 1/2 tbsp sugar

• 1/2 tbsp light corn syrup

• 1/4 tsp dark soy sauce (optional)

• 1 tsp minced garlic

• 1/2 tsp grated ginger

• 2 tbsp water

• Generous pinch of MSG (optional)

• 1/2 tbsp neutral-tasting oil

• Broth:

• 4 cups (960ml) water

• 1 tbsp chicken bouillon powder

• 1 tsp Hondashi (Japanese bonito soup stock powder)

• 1.5 tbsp lard (or neutral-tasting oil)

• 1 tbsp minced garlic

• 1/2 tsp grated ginger

• 5 oz (150g) ground pork

• 1/4 tsp white pepper (or black pepper)

• 1 tbsp mirin

• 2 tsp sugar

• 4 tbsp Japanese soybean paste (yellow or red miso)

• 1 tsp Chinese chili bean paste (doubanjiang)

• Kosher salt, to taste (optional)

Directions

• Make Ramen Eggs
• Add 6 cups (1,440 ml) of water to a pot. Bring it to a boil. Once it starts to boil, reduce the heat to low and gently lower in the eggs. Give it a few stirs and cook for 7 minutes. Immediately drop them in ice water. Peel and set aside.
• For a dark brown color, you can optionally coat them with 1 teaspoon of dark soy sauce and a generous pinch of sugar. Wipe off the excess with paper towels.  
• Make Chashu
• In a small container, combine the soy sauce, oyster sauce, mirin, sugar, corn syrup, dark soy sauce (if using), garlic, ginger, water, and MSG (if using). Mix well.
• To a pan, add 1/2 tablespoon of oil and heat it over medium heat. Once it gets nice and hot, add the pork belly. Once they turn a beautiful golden brown on both sides, pour the sauce. Gently simmer for another 3 minutes. Optionally, hit it with a blowtorch. Cut into bite-sized pieces and set aside.
• Make Ramen Broth
• Thinly slice the green onions. Make sure to include both parts.
• Make the stock: In a large mixing bowl, add 4 cups (960 ml) of water, along with the chicken bouillon powder, and Hondashi. Mix well and set aside.
• In a wok (or pot), heat 1.5 tablespoons of lard (or neutral-tasting oil) over medium heat. Add the garlic, ginger, and white parts of the green onions. Saute for 1 minute or until fragrant. Add the ground pork and white pepper. Saute for 3 minutes. Break up the pork and cook until the pork is cooked through.
• Reduce the heat to low. Add the mirin, sugar, miso, and Chinese chili bean paste. Stir together for 2 minutes. Add the stock and put it on a gentle heat. Taste and add salt to taste. Keep it warm until ready to serve.
• Cook Mung Bean Sprouts and Noodles
• In a pan, heat 1 tablespoon of lard (or neutral-tasting oil) over high heat. Once it gets nice and hot, add the mung bean sprouts and quickly stir-fry them for 30 seconds to 1 minute. Remove from the pan and set aside.
• Cook the noodles according to the package instructions.
• Assemble
• Divide the noodles into serving bowls. Add the broth. Top with chashu, eggs, mung bean sprouts, corn, green onions, and dried seaweed (if using). Enjoy~!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml