Miso Ramen 味噌ラーメン

justonecookbook.com

JRahn

subheading: For the Ramen Soup:

2 cloves garlic (1½ tsp minced garlic)

1 knob ginger (½ tsp grated ginger)

1 shallot

1 Tbsp toasted white sesame seeds

1 Tbsp roasted sesame oil

¼ lb ground pork

1 tsp doubanjiang (spicy chili bean sauce/broad bean paste) (for a non-spicy version, get a Taiwanese brand non-spicy doubanjiang; read the blog post for substitution and more info)

3 Tbsp miso (each miso brand/type makes a slightly different broth)

1 Tbsp sugar

1 Tbsp sake

4 cups Chicken Stock/Broth (homemade or store bought) (each ramen bowl requires about 1½ cups (360 ml) of broth + a bit more for evaporation)

1 tsp kosher salt (Diamond Crystal; use half for table salt) (adjust according to your chicken broth)

¼ tsp white pepper powder

subheading: For the Ramen and Optional Toppings:

2 servings fresh ramen noodles (10 to 12 oz or 283 to 340 g fresh noodles; 6.3 oz or 180 g dry ramen noodles; for gluten-free, use these GF ramen noodles)

Chashu (homemade or store bought)

Spicy Bean Sprout Salad (or blanched bean sprouts)

Ramen Egg (Ajitsuke Tamago)

frozen or canned corn (drained)

nori (dried laver seaweed) (cut a sheet into quarters)

Directions at justonecookbook.com

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