Shiro Miso Ramen

What's in it

11 parts read from its 26 ingredient lines, its title and its method.

Broth base

• Chicken “250 g chicken carcass”
• Seafood or dashi (kombu, bonito, niboshi) “600 g clams”

Tare and seasoning

• Miso “200 g shiro miso (normal type)”
• Mirin “50 ml hon mirin”
• Tare made in the recipe “1.5 tbsp miso tare”

Aroma oil

• Lard or back fat “50 g pork lard”

Noodles

• Homemade noodles (kansui or baking soda) made in the recipe

Toppings

• Chashu a heading in the list
• Marinated egg (ajitama) “ajitama (seasoned soft-boiled egg)”
• Menma (bamboo shoots) “menma”

How it is served

• Served in soup from the method

Against the usual Miso

It has 1 of the 5 parts of the usual Miso ramen: miso. Not on it: bean sprouts, sweet corn, butter and scallion or negi.

Less usual for the style: seafood or dashi (kombu, bonito, niboshi) (in 15% of Miso recipes), mirin (in 23% of Miso recipes), tare made in the recipe (in 7% of Miso recipes), lard or back fat (in 2% of Miso recipes) and chashu (in 7% 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.