Miso Ramen
Rich miso-pork broth ramen with soft egg, corn, and scallions.
MeatVegetarian-optional
⚠ Contains: Gluten, Soy, Egg, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: Doubanjiang is what makes "spicy miso ramen" spicy -- it's optional for a milder, more classic bowl but common at Sapporo-style shops, the birthplace of miso ramen.
Ingredients
- 4 cups chicken or pork stock
- 4.5 tbsp miso paste (1.5 tbsp per bowl)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp toasted white sesame paste (or tahini)
- 1 tsp doubanjiang (chili bean paste), optional but traditional for spicy miso ramen
- 2 portions fresh ramen noodles
- 2 soft-boiled eggs, halved
- 1/2 cup corn kernels
- Sliced pork belly or chashu (optional)
- 2 scallions, sliced
- Nori sheets
Steps
- Heat sesame oil, saute garlic and ginger until fragrant and starting to brown slightly (this becomes part of the tare).
- In each serving bowl, combine miso, soy sauce, a portion of the garlic-ginger sesame oil, sesame paste, and doubanjiang (if using) to form a concentrated tare. Separately bring the stock to a simmer.
- Cook ramen noodles separately according to package directions; drain.
- Ladle hot stock into each bowl and whisk to dissolve the tare -- this keeps miso's flavor bright rather than dulling it by boiling in the whole pot. Divide noodles into bowls.
- Top with egg, corn, pork, scallions, and nori.