miso ramen recipe

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

#Japanesecooking #Ramen #cookingchannel
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)

Simple Spicy Miso Ramen w/ Roasted Chili Salmon (or tofu!) with bok choy, mushrooms and scallions. Vegan and Paleo adaptable! Swap out zucchini noodles or kelp noodles to keep it Paleo! Make in 30 minutes!

Spicy Miso Ramen with Chili Roasted Salmon and Bok Choy

soy sauce

sugar

sesame oil

garlic chili paste

chicken broth

miso paste

hondashi granules, more to taste

baby bok choy – sliced thin, legnthwise

scallions – white part

noodles

Garnishes: Scallions,

Preheat oven to broil or 400 F ( Broil is ideal if you have this)

Stir the soy sauce, honey, sesame oil and chili paste together in a small bowl. Brush the marinade over both sides of salmon and shitaakes and place on a parchment lined baking sheet.

Broil for 4-5  minutes or until salmon is cooked to your liking. Set aside.

Cook the noodles and make the broth. Bring the stock to a simmer in a medium pot. Add miso, hondashi and stir until combined. Add the bok choy and scallions, and wilt. Turn heat off or keep at a very low simmer. Taste, adjust heat, adding salt or chili paste if you like.

Divide the noodles among two bowls. Top with the salmon ( or tofu) and shitaakes. Arrange bok choy around the noodles and ladle the flavorful broth overtop.

Garnish with fresh scallions, soft boiled eggs, crispy shallots and chili threads.

Serve with chopsticks and a spoon. It&#8217;s ok to slurp. 😉

https://content.jwplatform.com/videos/tu6FnQ12.mp4

Spicy Miso Ramen with Roasted Chili Salmon (or tofu!) and bok choy, mushrooms and scallions. Vegan and Paleo adaptable- swap out zucchini noodles or kelp noodles to keep carbs low. If you cook one thing this week, let it be this! Video!

Spicy Miso Ramen with Chili Salmon

Made this tonight. I didn’t recognized many of the ingredients but the people at the Asian Market were so helpful. The family loved it. We will make this again. Thanks!

This was fantastic!  I substituted dried rice noodles I already had and added some kimchi to the broth. Other than that I followed the recipe exactly.  

My husband and I loved it.

This was so full of flavor and perfect on a freezing February  night in Michigan! Followed the recipe to the letter and will make again. Thank you for the delicious recipe.

An absolute banger of a dish! So happy with how this turned out.

The salmon &amp; shiitake in this are amazing.  I sometimes alter the broth and serve with roasted veggies, but don't mess with the marinade!  Sometimes use portabellos instead of shiitake, too.  So, so good served with chili garlic sauce!

These tasty miso ramen recipe is so easy to make.

Miso Ramen Recipe with Bok Choy

cups water

ounces organic ramen noodles

tablespoons red miso

teaspoon sesame oil

salt and pepper

baby bok choy,

1 spring onion, finely chopped

teaspoon chili oil

teaspoon sesame seeds

Add the water to a medium saucepan and...

Add the water to a medium saucepan and bring to a boil over high heat.

Add the ramen noodles to the boiling water...

Add the ramen noodles to the boiling water and cook according to package directions.

Take 3 tablespoons of water from the boiling...

Take 3 tablespoons of water from the boiling pot and add it to a small bowl with the red miso. Stir it vigorously to combine.

About a minute before the ramen is done...

About a minute before the ramen is done cooking, add the miso, sesame oil, salt and pepper, and bok choy and stir to combine. Use a spoon to create a dent in the noodles and carefully crack the egg in it. Use the spoon to ladle the boiling water on top of the egg to cook it faster.

When the ramen is done cooking, use a...

When the ramen is done cooking, use a ladle to carefully move the egg and everything else to a bowl.

Top with spring onions, chili oil, and sesame...

Top with spring onions, chili oil, and sesame seeds.

A delicious and easy-to-make Japanese inspired soup that combines savory miso broth, ramen noodles, and bok choy for a hearty meal.

Miso Ramen

garlic

green onions (sliced)

dashi broth (or chicken stock)

mirin

Bok choy (chopped)

oz ramen noodles (fresh or dried)

In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic and sliced green onions, and sauté until fragrant, about a minute.

Add the dashi broth or chicken stock to the pot and bring to a boil.

Reduce heat to a simmer and add the miso paste, soy sauce, and mirin to the pot. Stir well to combine and dissolve the miso paste.

Add the chopped bok choy and fresh or dried ramen noodles to the pot. If using dried noodles, break them in half before adding to the pot. Stir well to ensure that the noodles are submerged in the broth.

Cover the pot and simmer for 3 to 4 minutes until the noodles are tender and cooked through. If using fresh noodles, they may only take 1 to 2 minutes to cook.

Once the noodles are cooked, ladle the miso broth and bok choy over the noodles and serve hot.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679330861/kuonkrguevpvjono6i7w.mp4

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