Miso Ramen 味噌拉麵

Miso Ramen is a Japanese noodle soup dish that originated in Hokkaido. It features a rich, savory broth flavored with miso paste, typically served with chewy ramen noodles, sliced pork chashu, corn, butter, green onions, and often a soft-boiled egg.

Nutrition (per serving)

Ingredients

• 1000ml Water
• 500ml Chicken or Pork stock
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 2 tbsp Sake
• 2 tbsp Mirin
• 2 tbsp Soy sauce
• 4 tbsp Miso paste (red or mixed)
• 1 tsp Sugar
• 1 tsp Sesame oil
• 1 tsp Dashi powder (optional)
• 2 servings Ramen noodles (fresh or dried)
• 100g Pork chashu, sliced
• 100g Sweet corn kernels
• 2 tbsp Scallions (green onions), chopped
• 2 Soft-boiled eggs (Ajitama)
• 20g Butter (for serving)
• 2 Nori (seaweed) sheets
• 1 tbsp Cooking oil
• 50g Ground pork (optional)

Steps

1. Heat cooking oil in a pot over medium heat. If using, add ground pork and cook until browned, breaking it up with a spoon. Add minced garlic and grated ginger, sauté until fragrant, about 2-3 minutes.
2. Pour in water and chicken or pork stock. Add sake, mirin, soy sauce, sugar, and dashi powder (if using). Bring the broth to a gentle simmer.
3. In a small bowl, scoop out a ladleful of hot broth and dissolve the miso paste thoroughly. Pour the dissolved miso back into the pot with the broth. Stir in sesame oil. Ensure the broth does not boil vigorously after adding miso to preserve its flavor.
4. In a separate large pot, bring plenty of water to a rolling boil. Cook the ramen noodles according to package instructions until al dente. Drain well.
5. Divide the cooked ramen noodles evenly into two serving bowls. Ladle the hot miso broth over the noodles.
6. Arrange the sliced pork chashu, sweet corn kernels, chopped scallions, soft-boiled eggs, butter, and nori sheets on top of the ramen. Serve immediately.

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