https://www.copymethat.com/r/ltwiJulf7/miso-ramen-recipe-wei-cheng-ramen/
127784729
0tMiVEA
ltwiJulf7
2024-05-05 03:24:36
Miso Ramen Recipe 味噌ラーメン
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Ingredients
- subheading: 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) (use the spicy or non-spicy type or gluten-free doubanjiang)
- 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
- subheading: For the Ramen Noodles:
- 2 servings fresh ramen noodles ( 10 to 12 oz ( 283 to 340 g) fresh noodles or 6.3 oz ( 180 g) dry ramen noodles; for gluten-free, use GF ramen noodles)
- subheading: For the Toppings (optional):
- Homemade Chashu (Japanese Braised Pork Belly) (make my Chashu at 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 my Ramen 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)
Steps
Directions at justonecookbook.com
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