Miso Ramen Recipe

🧂 Ingredients

• 1/2 cup sake

  or use Chinese rice wine
• 3 tablespoons mirin
• 4 cloves garlic

  grated
• 1 tablespoon grated ginger
• 1/2 cup red miso

  use your favorite brand
• 1 tablespoon doubanjiang

  optional, for spicy heat
• 1 tablespoon sesame oil
• 1/2 pound ground pork
• 2 teaspoons chopped scallions + extra for serving
• 4 ounces cabbage

  chopped
• 1 large carrot

  peeled and sliced thinly
• 4 ounces edamame beans
• 2 quarts chicken stock or chicken broth
• 8 ounces ramen noodles
• 8 ounces cooked pork shoulder

  (pulled pork)
• 2 soft boiled eggs

  peeled and sliced in half
• 1 tablespoon sesame seeds
• Spicy chili flakes to taste

Instructions

• 1 Make the miso ramen soup base (tare) by whisking together the sake, mirin,
  garlic, and ginger in a small bowl. Pour into a pot and bring to a boil over
  medium heat. Remove from heat and whisk in the miso and doubanjiang until well
  combined.
• 2 Heat the sesame oil in a wok or large pan to medium heat. Add the ground pork
  and cook for 2-3 minutes, breaking it apart as you cook.
• 3 Add the scallions, cabbage and sliced carrot. Cook for 4-5 minutes, stirring, to
  soften up the vegetables. You can cook longer to your preference.
• 4 Add the edamame beans and cook for 1 minute.
• 5 Add the chicken stock and cook for 2 minutes.
• 6 Pour in the miso soup base and stir. Bring to a boil, then reduce the heat to
  low and simmer for 2 minutes. Remove from heat.
• 7 Prepare the ramen noodles by boiling them for 2 minutes, or until cooked
  through.
• 8 Distribute the ramen noodles to 4 large bowls along with the cooked pulled pork.
• 9 Pour the hot miso ramen soup broth with vegetables over the noodles and top with
  jammy eggs.
• 10 Garnish with sesame seeds, chili flakes and scallions and serve hot.

Nutrition Info