Miso Ramen in 15 min
Easy
You really think ramen is the thing only restaurants can make? Really? Then, what if I say you can make that proper bowl of ramen in 15 minutes, what do you say?
Prep
Cook
| Category: | Main Dish Pork Soup |
| Cuisine Type | Korean |
Ingredients
For
2
Serving(s)
Miso Ramen
| Ramen Noodles |
| 150 g Ground Pork |
| 4 Green onion |
| 4 cups Water |
| 1 tbsp Chicken bullion |
| 1/4 tsp Hondashi |
| 1 1/2 tbsp Lard |
| 1 tbsp Garlic minced |
| 1/2 tsp Ginger Grated |
| 1/4 tsp white pepper |
| 1 tbsp Mirin |
| 2 tbsp Brown sugar |
| 4 tbsp Miso |
| 1 tsp Chili bean paste |
| Salt to taste |
Toppings
| 4 eggs |
| 180 g Pork belly |
| 100 g Mung bean sprouts |
| Green onion (reserved from above) |
| 1 can Corn (optional) |
Miso Ramen in 15 min Directions
- Fill a pot with 6 cups (or 1,440 ml) of water and bring it to a gentle boil. Gently add in 5 eggs. As soon as the eggs go in, give them a good stir and boil without a lid for 7 minutes. Take them out and immediately drop them into ice water. Once they’re cool enough to handle, peel the eggs under running water.
(This is totally optional, but if you want that beautiful brown color on your eggs, coat them with 1 teaspoon of dark soy sauce, and a generous pinch of sugar. Wipe off the excess with paper towels.) - In a small container, combine 1 tablespoon of soy sauce, 1/2 tablespoon of oyster sauce, 1 tablespoon of mirin, 1/2 tablespoon of sugar, 1/2 tablespoon of corn syrup, 1/4 teaspoon of dark soy sauce (optional), 1 teaspoon of minced garlic, 1/2 teaspoon of grated ginger, 2 tablespoons of water and a generous pinch of MSG (optional).
Get your pan on medium heat and add 1/2 tablespoon of cooking oil. Add in the pork belly. Once it’s cooked through, pour the sauce we made and let it cook together for 3 minutes. Remove it from the pan and set it aside.
(Again, this is totally optional but if you want that smoky flavor, hit it with a blowtorch.) - Chop some green onions. Make sure to include both parts (white part for broth, green part for garnish).
For the stock, in a large mixing bowl, add 4 cups (or 960 ml) of water, 1 tablespoon of chicken bouillon powder, and 1 teaspoon of hondashi. Give it a good stir.
Take out a wok or pot. Add 1.5 tablespoons of lard and heat it over medium heat. To that, add 1 tablespoon of minced garlic, 1/2 teaspoon of grated ginger, and the white part of the green onions. Give it a few stirs. Once you can smell the amazing aroma, add 150 grams of ground pork, 1/4 teaspoon of white pepper (or black pepper), and stir-fry it for 3 minutes. Make sure to break that up so that they don’t clump together.
When the pork is cooked through, reduce it down to low heat. Add 1 tablespoon of mirin, 2 tablespoons of sugar, 4 tablespoons of miso, and 1 teaspoon of Chinese chili bean paste. Mix this in together for about 2 minutes. Once everything is well incorporated, add in the stock, and put it on a gentle heat. The broth doesn’t have to boil or simmer. Just get it warm. Give it a quick taste and add a pinch of salt if it’s necessary. Cover with a lid and keep it warm until ready to use. - Put 1 tablespoon of lard (or vegetable oil) in a pan and heat it over high heat. Once it gets nice and hot, add in some mung bean sprouts and quickly stir-fry them for 30 seconds to 1 minute. At the same time, cook the noodles according to the package instructions.
- Get yourself a bowl and add in your drained noodles. To that, gently add some broth and top it off with some chashu, soft-boiled eggs, mung bean sprouts, corns, green onions(green part), and dried seaweed.
