Miso Ramen
Make sure to have all the toppings prepared first. Once noodles are cooked you will need to add toppings right away or noodles will get too soft.
Broth
- 6 cups water
- 3 garlic cloves
- 2 inches ginger, sliced
- 225g ground pork
- 5 green scallions
- Dry Kombu seaweed 8cm x 3cm (optional)
Soup
- 6 Tbsp miso paste
- 2 Tbsp sake
- 1 Tbsp soy sauce
- 1 tsp sugar
- 1 Tbsp chili paste
- 2 tbsp baking soda
- 300 g Chuka-men or dry ramen noodles
- sesame oil
- 2 garlic cloves minced
Toppings
- soft boiled eggs, halved
- green scallions, chopped finely
- Shichimi Togarashi
- bean sprouts
- sugar snap peas
- roast pork, sliced
- spinach leaves
Method
-
1
Put all ingredients for the broth in a large pot and boil 15 minutes. Strain and return broth to the pot.
-
2
Add miso, sake, soy sauce, sugar and chili paste. Let simmer on low heat.
-
3
In another pot, bring water to a boil. Add baking soda, then add noodles (cook according to package instructions).
-
4
In the meantime, add sesame oil and minced garlic to broth and stir.
-
5
When noodles are cooked, immediately divide among bowls, add broth and top with garnishes.
