How to Make Japanese Miso Ramen
Miso Ramen is ramen noodles in a miso-based broth and is considered the king of all Ramen. Miso ramen sometimes referred to as "miso shiru," is a relatively straightforward but incredibly flavorful and umami-rich soup. It is a fundamental component of Japanese cuisine and a standard at almost all Japanese eateries.
What is Miso?
Miso is a crucial component of Japanese cuisine and the foundation of the dish miso soup. The paste is often a cultured blend of fermented bean paste, a grain (such as rice or barley), salt, and koji that has a texture similar to peanut butter. Miso can be smooth or chunky according to the variety, and it can ferment for a short while or for a long time. Miso is available in a range of hues, from white miso, yellow miso paste, red miso paste, to a mixture of red and white miso paste that almost looks black. Miso paste will darken and develop a deeper taste as it ages.
What is Miso Ramen?
A paste prepared from fermented soybeans is used to flavor the Japanese noodle soup miso ramen. This miso-style ramen was first made in Sapporo, the capital of Hokkaido, the northernmost province in Japan. Locals love miso ramen so much that there are actually two ramen "alleys" in the city: Ganso Ramen Yokocho and Shin Ramen Yokocho.
Moreover, this regional delicacy is a hearty bowl of ramen that will warm you up on even the chilliest winter days. It is made by sautéing fragrant soybean paste with ginger, garlic, and pork or chicken broth. Roasted chashu pork, bamboo shoots, shiitake mushrooms, and bean sprouts are among the toppings. A creamy pat of butter and corn, two regional specialties from Hokkaido, are also available upon request. And, because miso doesn't use animal products, it provides an umami taste to vegetarian ramen broth and vegetable broths. Learn how to make miso ramen with this easy miso ramen recipe.
Miso Ramen Ingredients
• Dry or Fresh Noodles
• Low Sodium Chicken Stock
• Soft-boiled Eggs
• Vegetable Oil
• Chopped Scallions
• Chopped Green Onion
• Soy Sauce
• Miso Tare
• Bean sprouts
• Sesame seeds
• Dried Kombu
• Pork broth or Vegetable broth
For the Miso Ramen Broth:
1. Combine the cold water and kombu in a medium saucepan and simmer over medium heat. Then add bonito flakes after the pot has been taken off the heat. Solids should be strained out and discarded using a fine mesh strainer for a second use.
2. Return the dashi broth to the medium pot and stir in the fresh ginger, pork, and chicken broths. Use the back of a spoon to push the miso through the sieve and into the broth. Add both miso pastes to a sieve and place it slightly below the surface of the broth.
3. Then cook and whisk the mixture occasionally as it simmers over medium heat. Serve right away or chill and store in the fridge for up to a week, or freeze for up to a month.
For the Miso Ramen Noodles and Ramen Toppings:
1. Boil a large pot of unsalted water with dried ramen noodles or homemade ramen noodles, including salt in the dough. To separate and loosen the fresh noodles, lightly shake them with your hand in the interim.
2. Noodles should be cooked as directed on the packaging. Prepare the noodles to be al dente in about 15 seconds less than the suggested cooking time. Empty the hot water from the warmed ramen bowls before the noodles are finished cooking.
3. When the noodles are finished cooking, rapidly remove them from the water with a mesh sieve. Make sure to thoroughly drain the water because you don't want to dilute your soup. Then place it in a warmed ramen bowl.
4. To serve the hot ramen right away, prepare the toppings in advance. Chashu, ramen eggs, blanched bean sprouts or spicy bean sprouts, Japanese fish cakes, ground chicken, corn kernels, bok choy, shiraga Negi, finely sliced green onions, and a nori sheet are the toppings famously used. Place some white pepper powder, a bottle of la-yu (chili oil), and a tiny dish of red pickled ginger on the table for a tastier experience.
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