Miso Ramen Recipe

What's in it

13 parts read from its 18 ingredient lines and its title.

Broth base

• Chicken “2 quarts chicken stock or chicken broth”

Tare and seasoning

• Miso “1/2 cup red miso (use your favorite brand)”
• Chili bean paste (doubanjiang) “1 tablespoon doubanjiang (optional, for spicy heat)”
• Mirin “3 tablespoons mirin”
• Tare made in the recipe a heading in the list

Aroma oil

• Sesame oil “1 tablespoon sesame oil”

Noodles

• Instant noodles “8 ounces ramen noodles”

Toppings

• Pork (other cuts) “8 ounces cooked pork shoulder ((pulled pork))”
• Boiled or soft egg “2 soft boiled eggs (peeled and sliced in half)”
• Scallion or negi “2 teaspoons chopped scallions + extra for serving”
• Cabbage “4 ounces cabbage (chopped)”
• Sesame seeds “1 tablespoon sesame seeds”
• Chili flakes or togarashi “Spicy chili flakes to taste”

Against the usual Miso

It has 2 of the 5 parts of the usual Miso ramen: miso and scallion or negi. Not on it: bean sprouts, sweet corn and butter.

Less usual for the style: chili bean paste (doubanjiang) (in 15% of Miso recipes), mirin (in 23% of Miso recipes), tare made in the recipe (in 7% of Miso recipes), pork (other cuts) (in 7% of Miso recipes) and chili flakes or togarashi (in 18% of Miso recipes).

A broth seasoned with miso, usually over thick, curly noodles, with bean sprouts, ground pork, corn and butter as in Sapporo, where it began, or chashu and scallion.