Creamy and savory miso ramen is full of miso, caramelized ground pork, and a light garlic flavor. It only takes 20 minutes to make ramen as delicious as you'd find in a ramen store. It's quick, delicious, and inexpensive, you just have to try it.
Ingredients
MISO SOUP:
- 2 cups roasted chicken bone broth (500ml), Note 1
- 200 g ramen noodle
- 2 teaspoons miso, Note 2
GROUND PORK TOPPING:
- 200 g /70 ground pork
- 1 teaspoon minced garlic
- 1 teaspoon soy sauce
- 1/2 teaspoon miso
- 100 ml water
OTHER TOPPINGS:
- 1/2 cup canned sweet corn
- 2 ramen egg, cut in half
- 1/2 cup bean sprouts
- 1 scallions, sliced
- 2 seaweed
- sesame seeds, optional
Instructions
PREPARE VEGETABLES AND TOPPINGS:
- Wash the bean sprouts and green onions and drain them. Slice the scallions and set them aside
- Cut the ramen eggs in half and set aside.
COOK THE GROUND PORK:
- Heat the skillet to medium heat and add the ground pork. Stir it after 2 minutes when the bottom is golden brown. Stir fry until cooked through. (Note 3)
- Add soy sauce and garlic and stir-fry for 1 to 2 minutes.
- Add the miso to the pan, which should mix with the water. Stir for 1 to 2 minutes.
- Arrange on a plate and set aside.
RAMEN BROTH:
- Prepare a pot and heat the roasted chicken bone broth until it boils. Add the miso. You can put the miso on a large spoon and use a small spoon to stir the miso and chicken broth so that the miso can melt evenly. Set aside.
COOK THE RAMEN NOODLES:
- Prepare a pot, bring hot water to a boil, add the ramen noodles and follow the instructions on the ramen noodles package. After the ramen noodles are cooked, rinse them with cold water, drain them and put them in a bowl. (Noted 4)
- Cook the bean sprouts, blanch them and put them on top of the noodles.
ASSEMBLING:
- Add the ramen egg, sweet corn, minced pork, sliced scallions and seaweed.
- Sprinkle with some sesame seeds and drizzle chili oil on top.
- Ready to serve hot.
Video
Tips & Notes:
- I recommend using roasted chicken bone broth. It adds more flavor to the ramen soup than chicken broth or chicken stock. You can also use chicken broth or stock.
- It should be noted that the salt content and consistency of miso vary depending on the brand. So you'll have to adjust it yourself.
- This is a good way to dry caramelize the ground pork. If you keep turning it, it'll be wet and not caramelized.
- The ramen noodles should be rinsed in cold water to make them firm. Don't forget to spin the noodles dry so that the soup doesn't have the taste of cooked noodles. This is how a restaurant makes the noodle soup tastier.
Nutrition Information:
Serving: 100g Calories: 843kcal (42%) Carbohydrates: 78g (26%) Protein: 38g (76%) Fat: 43g (66%) Saturated Fat: 17g (106%) Polyunsaturated Fat: 5g Monounsaturated Fat: 18g Trans Fat: 0.01g Cholesterol: 240mg (80%) Sodium: 3485mg (152%) Potassium: 739mg (21%) Fiber: 4g (17%) Sugar: 6g (7%) Vitamin A: 437IU (9%) Vitamin C: 8mg (10%) Calcium: 99mg (10%) Iron: 7mg (39%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
