So here we are. Today we are making Miso Ramen from scratch. Actually I’ve been a little nervous about sharing this recipe because I know quite a few people are all excited about it. I hope this soup/taste will satisfy your expectation.
But before we start making the soup base, I need you to understand that this ramen soup can’t be compared with Ramen restaurants’ soup quality because:
- My soup is made from ground meat (vs. ramen restaurants use bones for stock).
- My soup is made in 40-45 minutes (vs. ramen restaurants spend hours/days to create their broth).
Having said that, and if you are still interested, I hope you will give it a try. My husband who’s crazy about ramen said it was really good. Since we have small kids in the house, my spicy level for this soup is “mild.” So if you like it more spicy, go ahead and use more broad bean paste with chili or chili pepper in your soup.
Preparing ramen requires fast pace, especially after noodles are cooked. Overcooked noodle completely ruins the right ramen experience so make sure EVERYTHING, including your table setting, is ready before you start cooking noodles. Also, if you haven’t cooked Quick Homemade Chashu yet, please cook it first because cooking time required for Chashu is not included for this Miso Ramen steps.
Also check out my Shoyu (soy sauce) Ramen too if you are not miso fan. Enjoy!
- 2 large garlic cloves, minced/crushed
- 1 Tbsp. minced ginger
- 1 shallot, minced
- 4 cups water
- water for boiling ramen noodle
- 1 Tbsp. sesame oil
- ¼ lb ground pork
- ½ tsp. Chili Bean Sauce/Paste (Doubanjiang) (I use only ½ tsp. since my kids don’t eat spicy. More for spicy taste or use spicy chili bean paste La Doubanjiang)
- 2 servings ramen noodle (I bought organic one from Nijiya Market)
- 3 Tbsp. miso
- 1 Tbsp. sake
- 1 Tbsp. sugar
- 1 Tbsp. sesame seeds, ground
- 1 tsp. salt
- ¼ tsp. white pepper
- Prepare toppings. Fresh ramen noodle will be done cooking in less than 2 minutes. Therefore, you must prepare all of your favorite toppings before you start cooking Ramen.
- Mince garlic, ginger, and shallot.
- Grind sesame seeds (for the soup Seasonings).
- In a small saucepan, bring 4 cups of water to a boil with a lid on. Turn off the heat and set aside until it’s needed.
- In a large pot, fill ⅔ of the pot with water and bring it to a boil. Turn off the heat and set aside until cooking ramen noodle.
- Meanwhile, in a medium pot, heat sesame oil over medium heat and start cooking garlic, ginger, and shallot. Sauté until they become soft.
- Add the meat and increase heat to medium high. Cook until the meat changes color.
- Add broad bean paste with chili and mix well.
- Add hot water from the small saucepan and Seasonings, and bring it to a boil. Right before boiling, turn off the heat or keep it on warm. Please remember, NEVER let the soup boil because miso will lose its delicate flavor.
- Put the large pot on high heat now. Loosen up the noodles before cooking.
- From here, I didn’t have time to take pictures. When boiling, cook noodle according the package directions. Mine says 2 minutes, so I set timer for 1 minute 45 seconds.
- Meanwhile, pour the ramen soup base (including ground pork) in the serving bowl.
- When the timer beeps, quickly check the tenderness of the noodle. When it’s done, drain cooking water well because we do not want to dilute the soup. Place the noodle in the soup, and put toppings of your choice on top. Serve immediately.