How to Make Miso Ramen — Just One Cookbook
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Official cooking video · Just One Cookbook · YOUTUBEQuick Homemade Pork Miso Ramen (2 Servings)
Japanese-style ramen with ground pork, miso, toasted sesame and chicken broth, ready in roughly 30 minutes. Corn and nori are optional.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Mince 2 garlic cloves and 1 shallot, grate 1/2 tsp ginger and partially grind 1 tbsp toasted sesame seeds.
- 02
Heat 1 tbsp sesame oil in a saucepan and sauté garlic, ginger and shallot over medium-low heat for 1–2 minutes.
- 03
Add 113g ground pork, break up and cook; verify the center of a larger piece reaches at least 71°C using a thermometer.
- 04
Mix in 1 tsp doubanjiang and 3 tbsp miso, then add 1 tbsp sugar and the crushed 1 tbsp toasted sesame.
- 05
Add 1 tbsp sake and 960ml chicken broth, simmer for five minutes, then add 1/4 tsp white pepper and up to 1 tsp specified kosher salt to taste.
- 06
Boil about 2L water in a separate pot, cook 300g fresh ramen noodles per package directions and drain.
- 07
If using, warm 80g cooked corn until hot and quarter one nori sheet.
- 08
Divide noodles and hot broth between two bowls, and share optional corn and nori evenly on top.
- 09
Refrigerate leftover broth separately in a shallow container within two hours, use within three days and reheat to 74°C; cook fresh noodles.
Before you cook
Cook ground pork to at least 71°C and wash utensils that touched raw meat. Check soy in miso/doubanjiang, sesame in oil/seeds and wheat in ramen noodles, plus product labels. Refrigerate broth within two hours, use within three days and reheat to 74°C.
Allergens: soybeans (miso and doubanjiang), sesame (sesame oil and seeds), wheat (ramen noodles and some packaged sauces), read product labels for additional allergens
Image & source credits
These illustrations stand in for food photos.
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