Home-made Miso Ramen
One of the three basic ramen flavourings, Miso Ramen is quite simple to make. All you need to learn is how to make the miso flavouring base and just add the Home-made Ramen Broth that I posted in OctoberIn this recipe, I included two different toppings that go very well with miso flavoured ramen soup.Prep Time and Cook Time includes time to make the Miso Flavouring Base and a Miso Ramen with one of the toppings. Total Time does not include the time to leave the Miso Flavouring Base overnight, nor time to make ramen broth.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 80-100g/2.8-3.5oz fresh egg noodles ((note 1))
- 400ml/13.5oz Home-made Ramen Broth ((boiling hot, note 2))
- 2½ tbsp Miso Flavouring Base
- 1 tbsp sake
- ½ tbsp mirin
- ½ tbsp soy sauce
- 120g/4.2oz miso ((brown))
- ½ tbsp sugar
- ½ tbsp ground white sesame seeds
- 1 tsp garlic (, grated)
- ½ tsp ginger (, grated)
- ½ tsp chilli bean paste ((note 3))
- 1 tbsp oil
- 1 tsp ginger finely chopped
- 80g/2.8oz pork mince
- 3 tbsp shallots/scallions (, finely chopped)
- 1½ cups bean sprouts
- 1 tsp Miso Flavouring Base diluted in 2 tsp water
- ½ tsp soy sauce
- 2 slices Yakibuta ((Braised Pork))
- 1 ½ tbsp dried wakame seaweed pieces (, rehydrated)
- 5 strips of menma ((seasoned bamboo shoots, note 4))
- 3 tbsp sweet corn kernels ((boiled fresh corn, canned or frozen - defrosted))
- 2 tbsp finely julienned shallots/scallions (, curled in iced water)
Instructions
- 1
Place a small saucepan with sake and mirin in it over low heat.
- 2
When it starts boiling, add the remaining Miso Flavouring Base ingredients and mix well. The miso mixture becomes pasty and when small bubbles start appearing, turn the heat off.
- 3
If you are not in a hurry, transfer the miso paste to an air-tight container and store in the fridge overnight before using to allow development of good flavour.
- 4
Place 2½ tablespoons of Miso Flavouring Base in a serving bowl.
- 5
Boil water in a saucepan and cook noodles as per the instructions and drain.
- 6
While boiling the water in the saucepan, heat a frying pan with oil in it over medium high heat.
- 7
Add ginger and pork mince and cook for 1 to 1½ minutes, breaking the mince but keeping some larger chunks.
- 8
When the mince is cooked through, add ⅔ of copped shallots, bean sprouts and stir-fry for 30 seconds.
- 9
Add the miso flavouring and soy sauce and stir for another 30 seconds. Turn the heat off.
- 10
Add a small amount of Ramen Broth to the bowl with miso, mix and dilute the miso base.
- 11
Add the remaining Ramen Broth keeping about 50ml and taste test. Adjust the saltiness with remaining Ramen Broth.
- 12
Add the noodles topped with the bean sprouts stir-fry. Sprinkle the remaining chopped shallots over and serve immediately.
- 13
Place 2½ tablespoons of Miso Flavouring Base in a serving bowl.
- 14
Boil water in a sauce pan and cook noodles as per the instructions and drain.
- 15
Add a small amount of Ramen Broth to the bowl with miso, mix and dilute the miso base.
- 16
Add the remaining Ramen Broth keeping about 50ml and taste test. Adjust the saltiness with remaining Ramen Broth.
- 17
Add the noodles. Place Yakibuta slices, menma strips, wakame seaweed and sweet corn, topped with julienned shallots, in the middle.