Japanese ramen
Authentic ramen with rich broth, tender pork, and chewy noodles. A taste of Tokyo in your kitchen!
Instructions
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Make the Miso Tare
- In a bowl, combine the red and white miso paste, soy sauce, sesame oil, grated garlic, grated ginger, sake, and mirin. Mix thoroughly until it forms a smooth paste. Set aside.
- Make the Miso Tare
- In a bowl, combine the red and white miso paste, soy sauce, sesame oil, grated garlic, grated ginger, sake, and mirin. Mix thoroughly until it forms a smooth paste. Set aside.
- Prepare the Soup
- In a large pot, heat vegetable oil over medium heat. Add the sliced green onions and chopped onions and sauté until translucent.
- If using, add the sliced shiitake mushrooms and sauté for an additional minute.
- Pour in the chicken or vegetable broth and water. Bring the mixture to a simmer and let it cook for about 20-25 minutes on low heat.
- After the broth has simmered, add the miso tare to the soup base. Stir until completely dissolved. Adjust the seasonings to taste. Keep the soup warm on low heat.
- Cook the Ramen Noodles
- In a separate pot, bring water to a boil. Cook the ramen noodles according to the package instructions, usually for 2-3 minutes, or until al dente.
- Once cooked, drain the noodles and rinse them quickly under cold water to stop the cooking process. Set aside.
- Assemble the Bowl
- Place cooked noodles in a bowl.
- Carefully ladle the hot miso soup over the noodles.
- Top with chashu or chicken, a sliced soft-boiled egg, bean sprouts, nori strips, bamboo shoots, and chopped green onions.
- If desired, add a small pat of butter and a few drops of chili oil for added richness and spice.
- Voilà!
- Indulge in your creation and savor the moment. Bon appétit!
Recipe notes
- Dashi Stock Variation: For a more authentic base, you can use dashi stock combined with the broth for deeper flavor.
- Cooking Eggs: For soft-boiled eggs, cook them for 6-7 minutes in boiling water, then place them in ice water. For hard-boiled eggs, cook them for 9-12 minutes.
- Vegetarian Option: Substitute the chashu or chicken with tofu and use vegetable broth to make this dish vegetarian.
- Gluten-Free Option: Use gluten-free tamari instead of soy sauce, and purchase gluten-free ramen noodles.
- Toppings: Feel free to customize your ramen with various toppings like corn, buttered mushrooms, or spinach.
- Miso Paste: The ratio of red to white miso can be adjusted to taste; white miso is milder and sweeter, while red miso is stronger and saltier.
Ingredients
Scaled from 1 serving
Measurement system
For the Miso Tare (Sauce):
- 2 teaspoons red miso paste
- 1 teaspoon white miso paste
- 1 teaspoon soy sauce
- ¼ teaspoon sesame oil
- ¼ teaspoon grated garlic
- ¼ teaspoon grated ginger
- 1 teaspoon sake (optional)
- 1 teaspoon mirin (optional)
For the Soup:
- 1 cup chicken or vegetable broth
- ½ cup water
- ¼ tablespoon vegetable oil
- 2 tablespoons sliced green onions
- ½ tablespoon chopped onions
- 1 ounce shiitake mushrooms, sliced (optional)
For the Ramen:
- 1 cup chicken or vegetable broth
- ½ cup water
- ¼ tablespoon vegetable oil
- 2 tablespoons sliced green onions
- ½ tablespoon chopped onions
- 1 ounce shiitake mushrooms, sliced (optional)