Miso Ramen Recipe
When it comes to noodle soup, ramen reigns supreme. It’s the ultimate noodle soup, really, comfort food at its finest, classic in so many ways. Of course you can stock up packaged ramen noodles from the grocery store, but ramen is so much better when you make it homemade. Homemade ramen isn’t so difficult, and it is so much more satisfying when you do it yourself. Like this recipe. Today we’re making classic Miso Ramen, and I think you’re going to love it. There are different types of ramen, all of them satisfying and all of them easy to customize to your own preference. Miso soup focuses on the flavors of miso, which is essentially fermented soybeans, hence the name. It brings incredible flavor the overall dish, but it isn’t spicy or hot. For heat factor for my spicy food loving friends, I am including doubanjiang, which is a Chinese chili and bean paste made from fermented soybeans, broad beans and hot chili peppers. I love to include extra in mine. You can easily adjust the amount to your own heat and flavor preferences. Ramen restaurants will often make their own ramen soup base from chicken bones, pork bones, kombu, bonito and more, cooking them up in big pots for hours or even days to develop their wonderful flavor. This miso ramen recipe uses simple chicken stock flavored with lots of other ingredients to make it so much easier to make at home. The cooking time for this recipe is under 30 minutes. It’s so easy to make. Let’s talk about how to make miso ramen, shall we? Boom! Done! Miso ramen is ready to serve. What do you think? Looks outstanding, doesn’t it? Especially with a perfectly jammy egg. I can’t get enough of those. I love this recipe. Cook Vegetables. Add the scallions, cabbage and sliced carrot. Cook for 4-5 minutes, stirring, to soften up the vegetables. You can cook longer to your preference. Add the edamame beans and cook for 1 minute. Make the Miso Ramen Soup Bowls. Distribute the ramen noodles to 2 large bowls along with the cooked pulled pork. Pour the hot miso ramen soup broth with vegetables over the noodles and top with jammy eggs. Garnish. Garnish with sesame seeds, chili flakes and scallions or green onions and serve hot. That’s it, my friends. I hope you enjoy this miso ramen recipe. Let me know if you make it. I’d love to hear how it turned out for you. Keep it spicy! Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond, by Tadashi Ono & Harris Salat (affiliate link, my friends!)
