Miso Ramen Recipe 味噌ラーメン

justonecookbook.com

David

subheading: For the Ramen Soup:

2 cloves garlic (1½ tsp minced garlic)

1 knob ginger (½ tsp grated ginger)

1 shallot

1 Tbsp toasted white sesame seeds

1 Tbsp roasted sesame oil

¼ lb ground pork

1 tsp doubanjiang (spicy chili bean sauce/broad bean paste) (for a non-spicy version, get a Taiwanese brand non-spicy doubanjiang; read the blog post for substitution and more info)

3 Tbsp miso (each miso brand/type makes a slightly different broth)

1 Tbsp sugar

1 Tbsp sake

4 cups Chicken Stock/Broth (homemade or store bought) (each ramen bowl requires about 1½ cups (360 ml) of broth + a bit more for evaporation)

1 tsp kosher salt (Diamond Crystal; use half for table salt) (adjust according to your chicken broth)

¼ tsp white pepper powder

Directions at justonecookbook.com

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