Description
Discover how to make delicious homemade Miso Ramen with our step-by-step recipe guide. Learn the secrets to crafting this authentic Japanese noodle dish now!
Ingredients
- 2 cloves garlic (10 g)
- 1/2 tsp ginger (grated) (2.5 ml)
- 1 shallot
- 1 tbsp (15 ml) toasted white sesame seeds
- 1 tbsp (15 ml) toasted sesame oil
- 1/4 lb ground beef (use meat alternatives or chopped mushrooms for vegan/vegetarian) (115 g)
- 1 tsp doubanjiang (spicy chili bean paste) (use the non-spicy or spicy type or gluten-free doubanjiang) (5 ml)
- 3 tbsp miso (most types will work except Saikyo and Hatcho; each type will create a slightly different broth flavor) (45 g)
- 1 tbsp (15 ml) sugar
- 1 tbsp (15 ml) sake
- 4 cups vegetable stock (960 ml)
- 1 tsp Diamond Crystal kosher salt (to taste) (5 ml)
- 1/4 tsp (1 ml) white pepper powder
- 2 servings fresh ramen noodles (10–12 oz (283–340 g) fresh noodles or 6.3 oz (180 g) dry ramen noodles; for gluten-free, use GF ramen noodles)
- Homemade Chashu (Japanese Braised Beef) (make my Chashu at least a day in advance or buy it premade at a Japanese market; skip for vegan/vegetarian)
- Spicy Bean Sprout Salad (or blanched bean sprouts)
- Ramen Egg (Ajitsuke Tamago) (make my Ramen Eggs at least a day in advance; skip for vegan; slice in half lengthwise to serve)
- Frozen or canned corn (drained)
- Nori (dried laver seaweed) (cut a sheet into quarters)
- Green onion/scallion (chopped)
- Shiraga Negi (julienned long green onions)
- La-yu (Japanese chili oil) (make my Homemade La-yu)
- Pickled red ginger (beni shoga or kizami beni shoga)
- White pepper powder
Instructions
- Prepare the ramen garnishes in advance, including the Chashu and Ramen Egg, so they are ready when serving your hot ramen bowl.
- Top the ramen with Chashu, Ramen Egg, bean sprouts (either blanched or in salad form), corn, julienned long green onions, chopped scallions, and a quarter piece of nori. Refer to the provided recipes for details. Optional table condiments include Japanese chili oil, pickled red ginger, and white pepper powder.
- Assemble all the necessary components.
- Crush or finely chop the garlic cloves and place them on a small dish. Grate the ginger and add it to the same dish.
- Finely chop the shallot and place it with the garlic and ginger. Set them aside.
- Crush the toasted white sesame seeds, leaving some whole for texture. Reserve them.
- Warm a medium-sized pot on medium-low heat. Once heated, pour in the toasted sesame oil, followed by the garlic, ginger, and shallot.
- Sauté the mixture with a wooden spatula until aromatic.
- Introduce the ground beef and raise the heat to medium. Cook until the beef loses its pink color.
- Incorporate the spicy chili bean paste and miso, mixing quickly with the beef to avoid burning.
- Stir in the crushed sesame seeds and sugar, blending thoroughly.
- Add the sake and vegetable stock, then bring the mix to a gentle simmer.
- Sample the broth and adjust with kosher salt if needed, and sprinkle white pepper powder. Remember, stock can vary in saltiness, so adjust accordingly.
- Once the broth is complete, keep it simmering with a lid while you prepare the noodles.
- Boil a large pot of water without salt (as ramen noodles contain salt). Once boiling, pour some of the hot water into the ramen bowls to warm them. Meanwhile, loosen the fresh ramen noodles by hand.
- Cook the noodles following the package directions, aiming for a slightly firm texture by reducing the time by roughly 15 seconds. Before the noodles finish, pour out the hot water from the bowls.
- Once cooked, lift the noodles with a sieve, shake off any excess water, and ensure they are well-drained to prevent diluting the soup. Place the noodles in the warmed bowls.
- Pour the hot ramen broth into each bowl.
- Arrange your chosen toppings over the noodles and serve at once. Add any optional condiments and enjoy.
- The broth can be stored in the fridge for up to three days. Prepare the noodles just before serving.
Notes
- For a vegetarian/vegan option, use meat alternatives or chopped mushrooms for a flavorful twist.
- Experiment with different types of miso for varied broth flavors, excluding Saikyo and Hatcho.
- Warm ramen bowls with hot water before serving to keep noodles warm; adjust broth seasoning with kosher salt to taste.
