miso ramen broth

Chewy ramen noodles served in a rich and buttery miso broth, topped with seasoned pork, spinach, beansprouts, sweetcorn and green onion. (Serves 2)

Easy Homemade Miso Ramen with Butter (味噌ラーメン)

tsp Butter

(6 ounces) Pork mince

Garlic

ginger

tbsp Spring onion white part, finely diced

tsp Soy sauce

tsp Mirin

tsp Oyster sauce

tsp Sichuan chilli bean paste (Tobanjan)

Boiling water

Chicken stock

peanut butter

tbsp Awase miso paste

portions Ramen noodles

(1 cup) Spinach

(1 cup) Beansprouts

tsp Sweetcorn tinned

tsp Spring onion green part, finely sliced

Heat a pan on medium and add 1 tsp butter.

Add finely diced garlic, ginger and spring onion (white part) to the pan and fry in the butter until fragrant.

Add your 150g (6oz) pork mince, mix well and fry until the pork is cooked through.

Add 1 tsp soy sauce, 1 tsp mirin, 1 tsp oyster sauce and 1/2 tsp Sichuan chilli bean paste. 

Stir the sauces in and continue to fry until the liquid is gone.

In a heatproof measuring jug, mix 400ml of freshly boiled water with 1 tsp chicken stock and 1 tbsp smooth peanut butter until dissolved.

Pour the mixture into the pan with the cooked mince and turn the heat on to medium.

Bring to a boil and then turn off the heat.

Now it's time to add the miso. Place 1 1/2 tbsp of miso onto a mesh spoon or ladle, dip it into the soup and then whisk it to break it up. This technique makes it easier to incorporate the miso into the soup smoothly without lumps.

Add the beansprouts to the broth to allow them to cook in the residual heat. (No need to turn the heat back on.)

Cook your noodles according to the packaging and add the spinach to the water in the final minute.

Dish up the noodles into a large bowl, pour the broth over the noodles and top with the pork, beansprouts and spinach.

Garnish with spring onion (green part), sweet corn (straight from the tin is fine but you can microwave them if you prefer them warm.) and 1 tsp butter in each bowl.

https://www.youtube.com/watch?v=h1zzAEA_nhg

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How to make rich and tasty miso ramen with butter! Chewy ramen noodles served in a rich and buttery miso broth, topped with seasoned pork, spinach, beansprouts, sweetcorn and green onion. (Serves 2)

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【Related Recipes】
This video's recipe: https://sudachirecipes.com/easy-homemade-miso-ramen-with-butter/
Ramen Hack! (make ramen noodles with spaghetti!): https://www.youtube.com/watch?v=QUry-_xP-ok

【Table of Contents】
00:25 Ingredients list (for minced pork)
00:58 Cooking the pork
02:27 Making the broth
03:35 How to add miso paste
04:18 Adding beansprouts
04:33 Boiling the noodles
04:47 Blanching the spinach
05:00 Dishing up
05:35 Garnishing

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【Ingredients】

PORK
• 1 tsp Butter
• 150g (6oz) Pork mince
• 4 cloves Garlic finely diced
• 1 tbsp Fresh ginger finely diced
• 2 tbsp Spring onion white part, finely diced
• 1 tsp Soy sauce
• 1 tsp Mirin
• 1 tsp Oyster sauce
• ½ tsp Sichuan chilli bean paste (Tobanjan)

BROTH / NOODLES
• 400ml Boiling water
• 1 tsp Chicken stock
• 1 tbsp Smooth peanut butter
• 1 ½ tbsp Awase miso paste
• 2 portions Ramen noodles

TOPPINGS
 • 30g (1 cup) Spinach
• 100g (1 cup) Beansprouts
• 2 tsp Sweetcorn tinned
• 2 tsp Spring onion green part, finely sliced
• 2 tsp Butter

How to Make Japanese Butter Miso Ramen (15 minute recipe)

Vegan Ramen Broth

olive oil

onion

garlic

ginger (sliced)

shiitake mushrooms (chopped)

water

cooking sake (note 1)

mirin (note 2)

soy sauce

miso paste (note 3)

tahini (note 4)

Heat oil in a large heavy-bottomed saucepan on medium heat.

Add onion, garlic and ginger. Sauté and cook for a few minutes until onions are glazed.

Add mushrooms. Toss occasionally and fry for 20-25 minutes until onion and mushrooms are caramelized. Reduce heat to medium-low if you feel they are browning too quickly.

Add water, increase heat to high and bring to a boil. Once the broth comes to a boil, reduce heat to low and simmer uncovered for 20 minutes.

While the broth is simmering, mix cooking sake, mirin, soy sauce, miso paste and tahini in a small bowl until smooth.

After the broth has simmered for 20 minutes, remove from heat and strain the broth, discarding the mushroom-onion mix. Return the liquid to the saucepan on low heat. Add the sauce mix to the pan, mix well and cook for 5-8 minutes until heated through. Remove and make your ramen.

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