Do you really think making ramen is so difficult that only restaurants can make it? Really? Then, what if I say you can make that proper bowl of ramen in 15 minutes? What do you say?
Miso Ramen (2 servings)
Ingredients:
- 6 cups (1,440ml) water
- 5 large eggs
- 3-4 green onions
- 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)
- 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, to coat
Broth:
- 4 cups (960ml) water
- 1 tbsp chicken bouillon powder
- 1 tsp hondashi
- 1.5 tbsp lard (or vegetable 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.
2. Immediately drop them in ice water. Peel and set aside. Optionally, you can coat them with dark soy sauce (1 tsp) and a generous pinch of sugar. Wipe off the excess with paper towels.
MAKE CHASHU
1. In a small container, mix together the soy sauce, oyster sauce, mirin, sugar, corn syrup, dark soy sauce (if using), garlic, ginger, water, and MSG (if using). Set aside.
2. In a pan, heat the oil (1/2 tbsp) 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. In a large mixing bowl, add 4 cups (960 ml) of water, along with the chicken bouillon powder, and hondashi. Mix well.
3. In a wok (or pot), heat the lard over medium heat. Add the garlic, ginger, and white parts of the green onions. Saute for 1 minute or until fragrant.
4. Add the ground pork and white pepper. Saute for 3 minutes. Make sure to break up the pork.
5. Once the pork is cooked through, reduce it down to low heat. 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.
6. Taste and add salt to taste. Keep it warm until ready to serve.
COOK MUNG BEAN SPROUTS & NOODLES
1. In a pan, heat the lard (or vegetable oil, 1 tbsp) 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. Set aside.
2. Cook the noodles according to the package instructions.
ASSEMBLE
1. Divide the noodles into serving bowls. Add the broth.
2. Top with chashu, eggs, mung bean sprouts, corns, green onions, and dried seaweed (if using). Enjoy~!
WATCH FULL VIDEO
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Japanese Miso Ramen
2
servingsIngredients
6 cups (1,440ml) water
5 large eggs
3-4 green onions
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)
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, to coat
- Broth:
4 cups (960ml) water
1 tbsp chicken bouillon powder
1 tsp hondashi
1.5 tbsp lard (or vegetable 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)
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. Optionally, you can coat them with dark soy sauce (1tsp), and a generous pinch of sugar. Wipe off the excess with paper towels.
- Make Chashu
- In a small container, mix together the soy sauce, oyster sauce, mirin, sugar, corn syrup, dark soy sauce (if using), garlic, ginger, water, and MSG (if using). Set aside.
- In a pan, heat the oil (1/2 tbsp) over medium heat. Once it gets nice and hot, add the pork belly. Once they are cooked through, 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.
- In a large mixing bowl, add 4 cups (960 ml) of water, along with the chicken bouillon powder, and hondashi. Mix well.
- In a wok (or pot), heat the lard 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. Make sure to break up the pork.
- Once the pork is cooked through, reduce it down to low heat. 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 the lard (or vegetable oil, 1 tbsp) 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 them 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, corns, green onions, and dried seaweed (if using). Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
2 Comments
Dear Friends,
We are subscribed to your channel and watch all the new episodes. We have tried many of your recipes and have never been disappointed. Your most recent post of the Japanese Ramen is super easy and is now one of our favorites. When I looked in the freezer for the ground pork and there was none I heard your voice say, “just use some of that Korean pulled pork, dont’ worry bout it, still gonna be delicious” and it was. I just made the sauce and put the already cooked pork into the sauce. Then I took 1/3 of that mixture and put it in the broth. When I was ready to serve , I divided the pork and sauce mixture into the bowls and pushed it in so that most of it was submerged allowing the miso and other ingredients to easily melt into the broth. I bought the pork this week and ground it so very soon I will be making the recipe as you posted it. I m sure it will be delicious. Thanks for encouraging us to try new things and not to worry if the ingredients aren’t perfect. Your number one fans in Austin, Texas USA Brian and Val
Having read this I thought it was rather enlightening. I appreciate you finding the time and effort to put this content together. I once again find myself personally spending a lot of time both reading and leaving comments. But so what, it was still worth it!