Miso Ramen
Before cooking
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DefaultDefault source method
Steps as written in the recipe card.
16 stepsTiming varies by step
Ingredient prep checklist
- Ginger: ½ tsp ginger ((grated))
- Pork: ¼ lb ground pork ((use meat alternatives or chopped mushrooms for vegan/vegetarian))
- Diamond Crystal Kosher Salt: 1 tsp Diamond Crystal kosher salt ((to taste))
- Corn: frozen or canned corn ((drained))
- Green Onion/Scallion: green onion/scallion ((thinly sliced))
Prepare all the ramen toppings ahead of time—so they‘re ready to serve with your hot bowl of ramen. If you're making Homemade Chashu and Ramen Egg, start a day in advance. Gather all the ingredients.
Step help
Keep in mind
ServiceMain recipe
Source service instruction
Prepare all the ramen toppings ahead of time—so they‘re ready to serve with your hot bowl of ramen. If you're making Homemade Chashu and Ramen Egg, start a day in advance. Gather all the ingredients.
References
This step uses
- Homemade Chashu
- Ramen Egg
Full ingredient reference
- 2 cloves garlic
- ½ tsp ginger ((grated))
- 1 shallot
- 1 Tbsp toasted white sesame seeds
- 1 Tbsp toasted sesame oil
- ¼ lb ground pork ((use meat alternatives or chopped mushrooms for vegan/vegetarian))
- 1 tsp doubanjiang (spicy chili bean paste)
- 3 Tbsp miso ((most types will work except Saikyo and Hatcho miso))
- 1 Tbsp sugar
- 1 Tbsp sake
- 4 cups chicken stock/broth ((use vegetable stock for vegan/vegetarian))
- 1 tsp Diamond Crystal kosher salt ((to taste))
- ¼ tsp white pepper powder
- 2 servings fresh ramen noodles
- Homemade Chashu
- Ramen Egg
- Spicy Bean Sprout Salad ((or blanched bean sprouts))
- frozen or canned corn ((drained))
- nori seaweed ((1 sheet cut into quarters))
- green onion/scallion ((thinly sliced))
- Shiraga Negi (julienned long green onions)
- la-yu (Japanese chili oil)
- pickled red ginger
- white pepper powder