Photograph of the finished Miso ramen

Japan · Mì ramen miso

Miso ramen

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh ramen Fresh ramen 15.5 oz
  • Photograph of Miso paste Miso paste 3.5 oz
  • Photograph of Pork Pork 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Sour bamboo shoots (menma) Sour bamboo shoots (menma) 2.8 oz
  • Photograph of Nori seaweed Nori seaweed 0.1 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ginger Ginger 1.4 oz

Method

  1. 1 Simmer the pork broth with garlic and ginger for 45 minutes, then remove the pork and slice it.
  2. 2 Boil the eggs until the yolks are soft-boiled for 6 minutes and 30 seconds, peel them, and then soak them in soy sauce.
  3. 3 Dissolve the miso paste in a ladle of hot broth until completely dissolved, then return it to the pot.
  4. 4 Blanch the fresh ramen noodles for the time indicated on the package, then drain thoroughly.
  5. 5 Arrange the noodles, meat, egg, menma bamboo shoots, seaweed, and green onions on top, then pour in the broth.

With an appliance

  • Pressure cooker 35 min

    Replace step 1: cook the meat and broth under high pressure for 15 minutes, then let it rest for 10 minutes; the broth will thicken faster (around 20 minutes) and the meat will tenderize evenly without needing to constantly monitor the heat. The miso paste in step 3 will remain dissolved after opening the lid to prevent the flavor from becoming too strong.

Start cooking