Spicy Miso Ramen

What's in it

12 parts read from its 34 ingredient lines, its title and its method.

Broth base

• Seafood or dashi (kombu, bonito, niboshi) “30 g Niboshi”
• Vegetable or mushroom “3 pc Dried shiitake mushroom”

Tare and seasoning

• Miso “80 g Koji miso”
• Gochujang “20 g Korean chilli paste (gochujang)”
• Mirin “20 ml Hon mirin”
• Tare made in the recipe “Spicy miso tare”

Aroma oil

• Lard or back fat “150 g Pork lard”

Noodles

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

Toppings

• Pork (other cuts) “1.2 kg Pre-boiled pork leg”
• Marinated egg (ajitama) “Ajitama”
• Bean sprouts “Bean sprouts”

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), mirin (in 22% of Spicy miso recipes), tare made in the recipe (in 11% of Spicy miso recipes), lard or back fat (in 22% of Spicy miso recipes) and pork (other cuts) (in 22% 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.