Creamy Miso Ramen

What's in it

13 parts read from its 14 ingredient lines and its title.

Broth base

• Seafood or dashi (kombu, bonito, niboshi) “2 cup Dashi Stock”
• Instant noodle seasoning packet “4 packs ramen noodles”
• Soy milk “2.5 cup Soy Milk (unsweeten)”

Tare and seasoning

• Soy sauce (shoyu) “2 tbsp Soy Sauce”
• Miso “1.5 tbsp Miso Paste”
• Chili bean paste (doubanjiang) “1.5 tbsp La Doubanjiang”

Noodles

• Instant noodles “4 packs ramen noodles”

Toppings

• Ground pork or other minced meat “1 lb Ground Pork or Chicken”
• Marinated egg (ajitama) “Ramen Eggs”
• Scallion or negi “Green Onion”
• Sweet corn “Corn”
• Butter “Butter”
• Mushrooms (shiitake, enoki, shimeji) “1 cup sliced Mushroom”

Against the usual Miso

It has 4 of the 5 parts of the usual Miso ramen: miso, sweet corn, butter and scallion or negi. Not on it: bean sprouts.

Less usual for the style: seafood or dashi (kombu, bonito, niboshi) (in 15% of Miso recipes), instant noodle seasoning packet (in 21% of Miso recipes), soy milk (in 5% of Miso recipes), chili bean paste (doubanjiang) (in 15% of Miso recipes) and ground pork or other minced meat (in 15% 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.