Recipe: How to make miso ramen at home

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Miso ramen is a flavorful dish made by cooking the miso base, broth, and vegetables in a wok. The concoction is then topped with bean sprouts, chopped pork, garlic, sweet corn, and (sometimes) local seafood such as crabs, scallops, and squids. The dish was invented in 1955 in Sapporo, when a customer in Aji no Sanpei noodle house asked the chef to put noodles in his pork and miso soup.

Miso ramen is actually really easy to make at home, so today I introduced how to make authentic Japanese miso ramen!!

How to make miso ramen at home

Ingredients

  • sesame oil...1 tablespoon

  • minced garlic and ginger...1 clove each

  • minced pork...150g

  • onions...1/2

  • miso paste...1 spoon

  • tobanjan（豆板醤）...2~3 table spoons

  • Japanese sake...1 spoon

  • Mirin...1 spoon

  • Soy sauce...1 tablespoon

  • chicken soup stock...1 spoon

  • water...800ml

  • miso paste...3 spoons

Instructions

  • Heat sesame oil on a pan, and add minced garlic and ginger, the white part of Japanese leek cut in 5cm.
  • Add tobanjan and fry to get the fragrance, add the pork.
  • Fry till the pork is a cooked brown color, then add miso paste and fry.

  • Add Japanese sake, mirin, soy sauce, chicken soup stock, and 800ml of water and boil.
  • Once boiled, turn off heat, remove the foam on the surface of the soup.
  • Add 3 spoons of miso and let it dissolve.















  • Boil the vegetables(carrots, bean sprouts, cabbage) and drain well.
  • Use the hot water used to boil the vegetables and cook the ramen noodles following the direction on the package.（for miso we usually use chubuto chijire.中太ちぢれ麺, or mid thickness curly noodles）















  • Heat the broth and have it ready on a bowl.
  • Drain the noodles. If you have a Tebo=（tebo）like the ones you see in the ramen shops, it will be best but as long as you can drain it does the job.















  • Add corn and negi spring onions, butter.



Key Points

  • When you make the broth, it should be slightly salty/stronger in taste. When you add the noodles, it'll make the soup less salty as the noodles contain water.
  • Ramen is always best hot and right after serve! Make sure you have the broth ready before you take out the ramen noodles.

We'll be covering more miso dishes!


A special dish from Nagoya, is Udon simmered with miso, and is a completely different tasting "Aka" or red miso（赤味噌） to the ramen's "shiro"or white miso.（白味噌）

The dish really warms you up, so if you are in a colder country, this might be a really good dish to learn.

Tomorrow, we will be covering other miso recipe ideas for you to enjoy!

Other Ramen related Articles...



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