Name: Miso Ramen
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: For the Soup Broth:; 2 cloves garlic; ½ tsp ginger (grated); 1 shallot; 1 Tbsp toasted white sesame seeds; 1 Tbsp toasted sesame oil; ¼ lb ground pork (use meat alternatives or chopped mushrooms for vegan/vegetarian); 1 tsp doubanjiang (spicy chili bean paste) (usethespicy or non-spicytype orgluten-freedoubanjiang); 3 Tbsp miso (most types will work except Saikyo and Hatcho varieties; each type will create a slightly different broth flavor); 1 Tbsp sugar; 1 Tbsp sake; 4 cups chicken stock/broth (use vegetable stock for vegan/vegetarian); 1 tsp Diamond Crystal kosher salt (to taste); ¼ tsp white pepper powder; For the Ramen Noodles:; 2 servings fresh ramen noodles (10–12 oz (283–340 g) fresh noodles or 6.3 oz (180 g) dry ramen noodles; for gluten-free, useGF ramen noodles); For the Toppings (optional):; Homemade Chashu (Japanese Braised Pork Belly) (make myChashuat least a day in advance or buy it premade at a Japanese market; skip for vegan/vegetarian); Spicy Bean Sprout Salad (or blanched bean sprouts); Ramen Egg (Ajitsuke Tamago) (make myRamen Eggs at least a day in advance; skip for vegan; slice in half lengthwise to serve); frozen or canned corn (drained); nori (dried laver seaweed) (cut a sheet into quarters); green onion/scallion (chopped); Shiraga Negi (julienned long green onions); For the Condiments (optional):; la-yu (Japanese chili oil) (make myHomemade La-yu); pickled red ginger (beni shoga or kizami beni shoga); white pepper powder

Ingredients

(Servings: 2)

2 cloves garlic

½ tsp ginger (grated)

1 shallot

1 Tbsp toasted white sesame seeds

1 Tbsp toasted sesame oil

¼ lb ground pork (use meat alternatives or chopped mushrooms for vegan/vegetarian)

1 tsp doubanjiang (spicy chili bean paste) (usethespicy or non-spicytype orgluten-freedoubanjiang)

3 Tbsp miso (most types will work except Saikyo and Hatcho varieties; each type will create a slightly different broth flavor)

1 Tbsp sugar

1 Tbsp sake

4 cups chicken stock/broth (use vegetable stock for vegan/vegetarian)

1 tsp Diamond Crystal kosher salt (to taste)

¼ tsp white pepper powder

2 servings fresh ramen noodles (10–12 oz (283–340 g) fresh noodles or 6.3 oz (180 g) dry ramen noodles; for gluten-free, useGF ramen noodles)

Homemade Chashu (Japanese Braised Pork Belly) (make myChashuat least a day in advance or buy it premade at a Japanese market; skip for vegan/vegetarian)

Spicy Bean Sprout Salad (or blanched bean sprouts)

Ramen Egg (Ajitsuke Tamago) (make myRamen Eggs at least a day in advance; skip for vegan; slice in half lengthwise to serve)

frozen or canned corn (drained)

nori (dried laver seaweed) (cut a sheet into quarters)

green onion/scallion (chopped)

Shiraga Negi (julienned long green onions)

la-yu (Japanese chili oil) (make myHomemade La-yu)

pickled red ginger (beni shoga or kizami beni shoga)

white pepper powder

Miso Ramen

Ingredients

For The Soup Broth

For The Ramen Noodles

For The Toppings (optional)

For The Condiments (optional)

Steps

Nutrition Facts

Comments

Miso Ramen

Ingredients

For The Soup Broth

For The Ramen Noodles

For The Toppings (optional)

For The Condiments (optional)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts