Name: Miso Ramen
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 6
Cuisine: Japanese
Ingredients: 1 package fresh Japanese ramen noodles (2 lbs); 3 lbs pork neck bones plus 1 tablespoon salt for cleaning; 4 liters water for stock; 2 tablespoons sesame oil; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 2 tablespoons minced shallots; 6 whole scallions; 10 large whole Shiitake mushrooms (about 0.5 lbs); 2 tablespoons granulated white sugar; 1 tablespoon sake or Shaoxing cooking wine; 1/2 cup miso paste; 1 tablespoon chili bean sauce (Toban Djan); 3 tablespoons soy sauce; 3 tablespoons chicken bouillon powder; 6 soft boiled eggs; Small sheets of roasted seaweed (nori); 3 green onions (slice thinly); Shiitake mushrooms from stock (slice thinly); White or black pepper; BBQ pork (Xa Xiu); 1 15-oz can whole corn kernels (sauteed or microwaved with 2 tablespoons unsalted butter); Roasted nori (seaweed)

Description

This miso ramen recipe delivers a rich, umami-packed bowl of Japanese comfort food. Featuring a savory miso broth, tender noodles, and a variety of flavorful toppings like sliced pork, soft-boiled eggs, and green onions, it’s a satisfying and delicious meal.

Ingredients

Units Scale

Ramen Noodles & Broth:

1 package fresh Japanese ramen noodles (2 lbs)
3 lbs pork neck bones plus 1 tablespoon salt for cleaning
4 liters water for stock
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons minced shallots
6 whole scallions
10 large whole Shiitake mushrooms (about 0.5 lbs)
2 tablespoons granulated white sugar
1 tablespoon sake or Shaoxing cooking wine
1/2 cup miso paste
1 tablespoon chili bean sauce (Toban Djan)
3 tablespoons soy sauce
3 tablespoons chicken bouillon powder

Ramen Toppings:

6 soft boiled eggs
Small sheets of roasted seaweed (nori)
3 green onions (slice thinly)
Shiitake mushrooms from stock (slice thinly)
White or black pepper
BBQ pork (Xa Xiu)
1 15-oz can whole corn kernels (sauteed or microwaved with 2 tablespoons unsalted butter)
Roasted nori (seaweed)

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Instructions

Clean the Pork Bones: In a large stock pot, add pork bones and 1 tablespoon salt. Fill it up with water and heat on high. Wait for the water to come to a rolling boil then cook for about 5 minutes. Place a colander in the sink and drain the bones into the colander. Rinse the bones clean with cold water.
Start the Stock: Clean the stock pot and return to stove. Add sesame oil and heat on medium high heat. Then add minced garlic, ginger and shallots. Saute until fragrant (about 1 minute).
Simmer the Broth: To the pot, add cleaned pork bones, water (4 liters), scallions, and Shitake mushrooms. Simmer on medium low heat for about one and a half hours.
Remove all solids from stock: Bones, shitake mushrooms, scallions, etc. Don’t waste the bones or shiitake mushrooms! Reserve them for ramen toppings.
Season the Broth: Season stock with sugar, sake/cooking wine, miso paste, chili bean sauce, soy sauce and pork/chicken stock powder.
Prepare Toppings: Slice Shiitake mushrooms. Soft boil the eggs and peel them. Sauté or microwave corn with butter until warm. Slice green onions and BBQ pork.
Assemble the Ramen Bowls: Cook ramen noodles according to package instructions. Divide cooked noodles into serving bowls. Ladle hot miso broth over the noodles. Add toppings: soft boiled egg, buttered corn, sliced Shiitake mushrooms, BBQ pork, roasted nori, and green onions. Sprinkle with black or white pepper.
Serve: Serve immediately while hot. Enjoy with chopsticks and a soup spoon!

Prep Time: 45 minutes
Cook Time: 2 hours
Category: Main Course
Method: Simmer
Cuisine: Japanese