仙台辛味噌ラーメン風

What's in it

12 parts read from its 14 ingredient lines, its title and its method.

Broth base

• Chicken “A「丸鶏がらスープ™」 小さじ1”
• Seafood or dashi (kombu, bonito, niboshi) “A「ほんだし®」 小さじ1”

Tare and seasoning

• Miso “Aみそ 大さじ1”
• Gochujang “「Cook Do®」コチュジャン 適量”

Aroma oil

• Lard or back fat “Aラード 5g”

Noodles

• Straight noodles “中華生めん・太ストレートめん 1玉”
• Ramen noodles, kind not stated “中華生めん・太ストレートめん 1玉”

Toppings

• Chashu “チャーシュー・豚バラ肉 1枚”
• Pork (other cuts) “チャーシュー・豚バラ肉 1枚”
• Menma (bamboo shoots) “メンマ 適量”
• Scallion or negi “白髪ねぎ 適量”

How it is served

• Served in soup from the method

Against the usual Spicy miso

It has 2 of the 3 parts of the usual Spicy miso ramen: miso and chili heat. Not on it: ground pork or other minced meat.

Less usual for the style: gochujang (in 22% of Spicy miso recipes), lard or back fat (in 22% of Spicy miso recipes), chashu (in 11% of Spicy miso recipes), pork (other cuts) (in 22% of Spicy miso recipes) and menma (bamboo shoots) (in 11% of Spicy miso recipes).

Miso ramen made hot with chili: chili bean paste, chili oil or a spicy miso paste stirred into the broth, often with ground pork.