Miso Ramen Recipe 味噌ラーメン

justonecookbook.com

RickHpyVly

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)

Directions at justonecookbook.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer