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Miso Ramen
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Rich, umami-packed miso ramen originates in Sapporo in northern Japan, where hearty, soul-warming fare is welcomed during the cold winter months. Our much-simplified rendition of the classic noodle soup may raise eyebrows among ramen purists, but we think the recipe delivers solid flavor with minimal effort. Miso supplies flavor, color and character to the broth; we prefer red (or aka) miso for its assertiveness, but milder, sweeter white (shiro) miso works, too. Dashi, an umami-rich stock and a building block in the Japanese kitchen, is essential here. You can make your own or use instant dashi that requires only water for dissolving or steeping. Look for instant dashi in Asian grocery stores or the international aisle of the supermarket. We’ve kept the garnishes minimal, but as an extra flourish, you could add a halved soft-cooked egg to each bowl.
4
Servings
Tip
Don’t cover the broth as it simmers. A little evaporation allows the flavors to concentrate. Also, if you taste the broth as it cooks, don’t fret if it’s a little too salty. In fact, slightly overseasoned is ideal, as the noodles are mild in flavor and balance the broth’s assertiveness.
35 minutes
8 ounces ground pork
1 1/2 tablespoons finely grated fresh ginger
6 medium garlic cloves, finely grated
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon mirin
4 scallions, thinly sliced (about 1 cup), divided
1/2 cup red miso or white miso (see headnote)
1 quart low-sodium chicken broth
1 quart dashi (see headnote)
Kosher salt
1 pound non-instant dried ramen noodles
3/4 cup frozen corn kernels, thawed and patted dry
4 thin slices salted butter (optional)
Shichimi togarashi or chili oil, to serve (optional)
Ingredients
-
8
ounces ground pork
-
1½
tablespoons finely grated fresh ginger
-
6
medium garlic cloves, finely grated
-
1
tablespoon soy sauce
-
1
tablespoon toasted sesame oil
-
1
tablespoon mirin
-
4
scallions, thinly sliced (about 1 cup), divided
-
½
cup red miso or white miso (see headnote)
-
1
quart low-sodium chicken broth
-
1
quart dashi (see headnote)
-
Kosher salt
-
1
pound non-instant dried ramen noodles
-
¾
cup frozen corn kernels, thawed and patted dry
-
4
thin slices salted butter (optional)
-
Shichimi togarashi or chili oil, to serve (optional)
Recipe
Dashi
Directions
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01In a large saucepan, combine the pork, ginger, garlic, soy sauce, sesame oil, mirin and 2 tablespoons water. Mix with your hands until well combined.
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02Set the pan over medium-high and cook, stirring often and breaking the meat into small pieces, until the meat is no longer pink, 2 to 3 minutes. Add ½ cup of the scallions and the miso; cook, stirring, until the ingredients are well combined and the mixture is heated through, about 1 minute. Stir in the broth and dashi, then bring to a simmer. Reduce to medium and cook, uncovered and stirring occasionally, for 15 minutes.
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03When the broth is nearly done, in a large pot, bring 4 quarts water to a boil. Add the ramen and cook, stirring occasionally, until tender. Drain in a colander, rinse under warm water and drain again, shaking the colander to remove as much water as possible. Divide the noodles among 4 serving bowls.
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04Taste the broth and season with salt. Ladle the broth over the noodles. Top each bowlful with the remaining scallions, corn and a slice of butter (if using). Serve with shichimi togarashi or chili oil (if desired).
