Authentic Miso Ramen
The legendary ramen style born in Sapporo. A rich, robust, and complex broth is built by aggressively stir-frying pork, aromatics, and deeply earthy red miso paste in a wok, then deglazing with chicken stock. Paired with thick, wavy noodles to hold the heavy soup.
- 2 portions Fresh wavy ramen noodles
- 1/4 lb Ground pork
- 1 tbsp Sesame oil
- 2 cloves Garlic minced
- 1 knob Fresh ginger minced
- 3 tbsp Red or Awase Miso paste
- 1 tbsp Doubanjiang chili paste, optional
- 4 cups Chicken or Pork broth
- 1 tbsp Soy sauce
- 1 cup Bean sprouts
- 2 slices Chashu pork
- 1 Soft-boiled egg
- 1 Green onion
Sauté the Aromatics: Heat the sesame oil in a pot or wok over medium heat. Add the minced garlic and ginger. Sauté vigorously until highly fragrant, then add the ground pork. Cook until the pork is completely browned and slightly crispy.
Toast the Miso: Push the meat aside. Plop the miso paste (and chili paste, if using) directly onto the hot surface of the pan. Let it toast for 30 seconds to release its earthy aroma, then stir it thoroughly into the meat.
Build the Broth: Pour the chicken or pork broth and the soy sauce directly into the pot, scraping up all the savory browned bits. Bring to a gentle simmer. Add the bean sprouts and cook for 1 minute in the hot soup. Keep the broth piping hot.
Cook the Noodles: In a separate large pot, boil the fresh wavy ramen noodles until perfectly al dente. Drain them incredibly well.
Assemble the Ramen: Divide the thick, dark, aromatic miso-pork broth into deep ramen bowls. Fold the drained noodles into the soup. Top beautifully with the Chashu pork slices, the halved soft-boiled egg, and a massive handful of chopped green onions.
Keyword Comfort Food, Dinner, Noodles, Ramen, Soup