Miso ramen recipe – ミソ ラーメン
“How can you have a food blog with Asian inspired recipes and not one recipe about ramen?” someone asked me the other day…
Touché. I had no way of defending myself; I have had a food blog for three years and not one of my Japanese recipes is about ramen. Ben wrote a fun piece about ramen bowl noodles, which has gotten a lot of attention, but that wasn’t enough to convince me to cook a recipe. Even America is developing an obsession with ramen these days so finally I decided it was time to put on my Hello Kitty apron (you end up with a lot of cute things if your mom is Japanese), march right into the kitchen and get cooking noodle soup style.
And so without further ado I present to you: The miso ramen.
Ramen is extremely versatile in Japan. There are many different kinds available depending on what city you are visiting. If you travel to the south around Fukuoka, you will find that tonkotsu ramen (pork base broth) is their pride and specialty. Make your way north and you will taste shoyu ramen (soy sauce) in Tokyo and miso ramen in Hokkaido (the northern tip of Japan). You will also encounter noodles that will differ in width and length, and toppings ranging from corn, pork belly, pickled eggs, fish cakes (kamaboko) and bamboo shoots to name a few. Of all the noodle dishes that are sold in Japan, ramen is king.
Tonkotsu ramen wins my heart every time I choose from a menu because it was the first type of ramen I ever tasted. I would love to make it at home but the idea of simmering pork bones for hours and consequently stinking up the apartment (and possibly the entire brownstone), doesn’t sound too appealing. Plus, I could never match the intoxicating flavors of Ippudo‘s rich and addictive broth. For all these reasons, miso ramen is the preferred choice at home.
This recipe is very easy to execute and the suggested topping are optional. We love eating miso ramen with soy pickled eggs and though I highly recommend making them, they are not mandatory. Other toppings such as bean sprouts, shiitake mushrooms, sliced pork and broccoli are also great. Some people like to pile on ingredients while others like me, gravitate toward more simple and clean. At the end of the day, it’s your own bowl of miso ramen so have fun with it and make it as yummy as you want.
- 2 cup napa cabbage, shredded or finely chopped
- ⅓ cup carrots, peeled and cut into thin strips (julienned)
- 2 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 1 tbsp ginger, peeled and finely chopped
- 3 scallions, finely chopped
- 2 packages/squares dry ramen noodles (egg noodles)
- 4 cups low sodium chicken stock
- 2 boiled eggs or soy pickled eggs
- For the miso tare:
- ¼ cup red miso paste
- 2 tbsp sake
- 3 tbsp mirin
- 1 tsp sesame oil
- - Bring a medium size pot of water to boil.
- - Mix the ingredients for the miso tare in a bowl and set aside.
- - Heat up chicken stock.
- - In a medium size pan over high heat, add oil, garlic and ginger and cook for 1 minute.
- - Add cabbage and carrots and cook for 2 minutes until carrots are tender but still yielding a crunch. Set aside.
- - When water is boiling, add ramen noodles and cook and follow instructions according to package (usually about 3 minutes). Drain and set aside.
- - In a soup bowl, divide miso tare evenly (2 tbsp each).
- - Divide ramen noodles evenly and add chicken stock (2 cups each bowl).
- - Stir well, top with scallions, cabbage and carrots, and pickled eggs. Serve immediately