Miso Ramen Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
4
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Calories
811 kcal
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Course
Main Course
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Cuisine
Japanese
Miso Ramen Recipe
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This miso ramen recipe is easy to make with seasoned chicken broth, savory miso, lots of pork and noodles, and perfectly jammy eggs, so comforting.
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Ingredients
FOR THE RAMEN SOUP BASE (MISO TARE)
- 1/2 cup sake or use Chinese rice wine
- 3 tablespoons mirin
- 4 cloves garlic grated
- 1 tablespoon grated ginger
- 1/2 cup red miso use your favorite brand
- 1 tablespoon doubanjiang optional, for spicy heat
- 1 tablespoon sesame oil
- 1/2 pound ground pork
FOR MISO RAMEN
- 2 teaspoons chopped scallions + extra for serving
- 4 ounces cabbage chopped
- 1 large carrot peeled and sliced thinly
- 4 ounces edamame beans
- 2 quarts chicken stock or chicken broth
- 8 ounces ramen noodles
- 8 ounces cooked pork shoulder (pulled pork)
- 2 soft boiled eggs peeled and sliced in half
- 1 tablespoon sesame seeds
- Spicy chili flakes to taste
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Instructions
- Make the miso ramen soup base (tare) by whisking together the sake, mirin, garlic, and ginger in a small bowl. Pour into a pot and bring to a boil over medium heat. Remove from heat and whisk in the miso and doubanjiang until well combined.
- Heat the sesame oil in a wok or large pan to medium heat. Add the ground pork and cook for 2-3 minutes, breaking it apart as you cook.
- Add the scallions, cabbage and sliced carrot. Cook for 4-5 minutes, stirring, to soften up the vegetables. You can cook longer to your preference.
- Add the edamame beans and cook for 1 minute.
- Add the chicken stock and cook for 2 minutes.
- Pour in the miso soup base and stir. Bring to a boil, then reduce the heat to low and simmer for 2 minutes. Remove from heat.
- Prepare the ramen noodles by boiling them for 2 minutes, or until cooked through.
- Distribute the ramen noodles to 4 large bowls along with the cooked pulled pork.
- Pour the hot miso ramen soup broth with vegetables over the noodles and top with jammy eggs.
- Garnish with sesame seeds, chili flakes and scallions and serve hot.
Notes
- For the jammy eggs, bring 3 cups of water to a rolling boil. Boil 2 large eggs for 6 minutes. Immediately remove them and cool them in cold water. Gently peel, then slice in half, careful not to lose the soft egg yolks.
Nutrition Information
Show Details
Calories
811kcal
(41%)
Carbohydrates
67g
(22%)
Protein
50g
(100%)
Fat
36g
(55%)
Saturated Fat
12g
(60%)
Trans Fat
1g
Cholesterol
167mg
(56%)
Sodium
2927mg
(122%)
Potassium
1252mg
(36%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
2761IU
(55%)
Vitamin C
15mg
(17%)
Calcium
143mg
(14%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 811 kcal
% Daily Value*
| Calories | 811kcal | 41% |
| Carbohydrates | 67g | 22% |
| Protein | 50g | 100% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 167mg | 56% |
| Sodium | 2927mg | 122% |
| Potassium | 1252mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 2761IU | 55% |
| Vitamin C | 15mg | 17% |
| Calcium | 143mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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