Let's make Japanese Miso Ramen
Globally, Ramen has become rather famous and a staple in cities all around where one can often see people waiting for a bowl. Right now is the ideal moment to tackle the fulfilling challenge of preparing ramen at home. Today we explore making Miso Ramen with Chashu, a dish known for its strong umami taste.
Miso Ramen Ingredients
This Miso Ramen recipe starts with miso, a Japanese soybean paste that gives food great taste. Accompanied with Chashu—tender, seasoned pork slices—it makes a complete dinner. This form of ramen is a favorite globally as miso and Chashu go so wonderfully together.
The Ramen-Making Procedure
Although ramen seems complicated, making it is easier than most would have you think. This recipe guarantees that you can replicate this beloved meal in your house by dissecting the process into doable parts. Serving handmade Miso Ramen—complete with real flavors—makes one very happy.
Chashu and Ramen Eggs
For the Chashu, creating it from scratch gives your culinary experience some authenticity and fun even if pre-made choices are found at Japanese markets. Making Ramen eggs using the remaining Chashu sauce also improves the taste and enjoyment value of your ramen. These are absolutely essential components for the meal and well worth the additional work involved in cooking at home. I hope you enjoy our Miso Ramen recipe!
Miso Ramen with Chashu
Ingredients
- 300 g Ground Pork
- 2 teaspoon Sesame Oil
- 2 Garlic Cloves
- 1 teaspoon Ginger
- 1 ½ teaspoon Toban Djan
- 2 tablespoon Tenmenjan Sweet Bean Sauce
- 3 tablespoon Sake
- ½ lb Bean Sprouts
- 1 tablespoon Soy Sauce
- 1 tablespoon Sesame Seeds
- ⅓ lb Miso Paste
- 1 tablespoon Mirin
- 2 tablespoon Soy Sauce
- 1 tablespoon Oyster Sauce
- 6 cups Water
- 2 tablespoon Chicken Bouillon Paste
- ½ tablespoon Butter
- 200 g Corn
- Salt
- Pepper
- Ramen Noodles
- Chashu
- Naruto
- Nori
Instructions
- On medium high heat add 1 teaspoon of sesame oil and 300g of pork.
- Add 1 minced garlic clove and 1 teaspoon of ginger.
- Add 1 teaspoon of toban djan, 2 tablespoon tenmenjan, and 1 tablespoon sake.
- Set aside.
- Remove the tails of 250g of bean sprouts.
- Combine 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 ground garlic clove, and ½ teaspoon of toban djan.
- Add bean sprouts to boiling water and boil for 1 minute.
- Strain water and add to sauce.
- Add 1 tablespoon of sesame seeds to mixture.
- Combine ⅓ lb of miso paste, 1 tablespoon of mirin, 2 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 2 tablespoon of sake.
- In a pot add 6 cups of water, add 2 tablespoon chicken bouillon paste and boil for 5 minutes.
- Lower heat and simmer.
- Blend miso mix by straining slowly into water and chicken bouillon paste.
- Simmer while preparing the rest of ramen.
- In a pan add ½ tablespoon of butter and 200g of corn.
- Salt and pepper.
- Cook for 2-3 minutes.
- Add hot water to serving bowl.
- Add fresh ramen noodles to boiling water.
- Cook according to package.
- Remove ramen noodles.
- Add soup to a serving bowl.
- Add noodles.
- Add ground pork, bean sprouts, chashu, ramen eggs, corn, green onion, naruto, nori, and a slice of butter.
- Serve
