How to cook Miso Ramen
There are those random moments wherein you just have this sudden craving to eat ramen.
Ramen is one of the most famous Asian dishes in the world. Ramen was actually rooted in China because of its Chinese style noodles, however through the years, as more cultures meet other cultures, the basic Chinese style noodles started to upgrade and create a different from which is now the Ramen we know coming from Japan.
The Miso Ramen is the known as the king of all kings in the Ramen world.
Luckily, if you are craving for this mouthwatering dish, you would no longer have to go to an expensive ramen shop to satisfy your craving. You can actually just make it right at the comfort of your own home.
Miso Ramen is not hard to do as many people assume it to be. Additionally, the ingredients you would need for it aren’t expensive or hard to find as well.
Learn the recipe below.
Miso Ramen Ingredients and Cooking Procedure
Miso Ramen Recipe
- 6 C water
- 2 cloves garlic crushed
- 20 g ginger sliced
- 1/2 lb 225g ground pork
- 3-4 green onions
- 3 "x1" 8x3cm Dried Kombu
- 5-6 Tbsp Miso Paste
- 2 Tbsp Sake
- 1 Tbsp Soy Sauce
- 1/2 tsp sugar
- 1/4 tsp chili bean paste such as Tobanjan or any chili paste
- 2 Tbsp sesame oil
- 1 clove garlic grated
- 300 g dried thin spaghetti
- 8 C 2L water
- 2 Tbsp baking soda
- Sliced boiled Salted Pork or Yakibuta if available
- soft boiled egg halves
- green onions cut finely
- corn pan-fried with butter and salt
- Prepare the toppings (sliced Yakibuta, boiled eggs, green onions, and cooked corn), before making the soup and noodles. Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft, so you won't have time to prepare the toppings at the end.
- Put Ingredients A in a large pot and let boil for 15 minutes. Strain, then put the broth back in the pot.
- Add ingredients B to the broth and let it simmer at low heat.
- In boiling water in a pot, add baking soda (be careful, it may boil over), then add pasta. Cook the pasta according to the package.
- While cooking pasta, add ingredients C to the soup and stir.
- After cooking pasta, immediately divide noodles into bowls and add soup onto noodles. Top with Yakibuta, boiled egg halves, green onions and corns.
Recipe from: japanesecooking101.com
Miso Ramen is the pinnacle of “Japanese” Ramen noodles, the king of all Ramen.