Home-made Miso Ramen

Method17 steps · about 20 min

1. 1

   Step 1: Put the 1 tablespoon sake and ½ tablespoon mirin into a small saucepan over low heat.

   Uses 1 tbsp sake · ½ tbsp mirin

2. 2

   Step 2: When the sake and mirin from step 1 begin boiling, stir in all 120 g brown miso, the base soy sauce (½ tbsp), sugar (½ tbsp), ground sesame, grated garlic (1 tsp), grated ginger (½ tsp) and chilli bean paste (½ tsp). Mix into a paste; turn off the heat when small bubbles appear.

   Uses heated sake and mirin · ½ tbsp soy sauce, for the miso base · 120 g brown miso · ½ tbsp sugar · ½ tbsp ground white sesame seeds · 1 tsp garlic, grated · ½ tsp ginger, grated · ½ tsp doubanjiang chilli bean paste

3. 3

   Step 3: Use the miso base from step 2 now, or cool promptly and refrigerate it in an airtight container overnight for a fuller flavour. Choose ONE bowl: follow steps 4–12 for Moyashi pork-and-bean-sprout ramen, OR skip to steps 13–17 for Sapporo ramen. The noodles and 400 ml ready hot broth are for that one bowl. Keep the unused miso base refrigerated.

   Uses prepared miso flavouring base batch

   
4. 4

   Step 4: Moyashi route only: measure 2½ tablespoons of the miso base from step 3 into one serving bowl. Keep the rest of the base for the topping and later use.

   Uses 2½ tbsp prepared miso base

5. 5

   Step 5: Moyashi route only: bring a saucepan of water to a boil. Cook all 80–100 g fresh egg noodles according to their package instructions, then drain. Start the topping in steps 6–9 while the water heats so the noodles and topping are ready together.

   Uses Water for boiling the selected bowl of noodles, as needed; drained off · 80–100 g fresh egg noodles

6. 6

   Step 6: Moyashi route only: while the noodle water heats, heat the 1 tablespoon topping oil in a frying pan over medium-high heat.

   Uses 1 tbsp oil, for Moyashi topping only

7. 7

   Step 7: Moyashi route only: add the 1 teaspoon finely chopped ginger and all 80 g ground pork to the heated oil from step 6. Cook for an initial 1–1½ minutes, breaking up the pork but keeping a few larger chunks. Continue until the ground pork is fully cooked, reaching 71°C, before adding the vegetables.

   Initial ground-pork fry · 1 minUses heated topping oil · 1 tsp ginger, finely chopped, for Moyashi topping only · 80 g ground pork, for Moyashi topping only

   
8. 8

   Step 8: Moyashi route only: add 2 tablespoons of the chopped scallions and all 1½ cups bean sprouts to the cooked pork from step 7. Stir-fry for about 30 seconds. Keep the remaining 1 tablespoon scallions for serving.

   First bean-sprout stir-fry · 1 minUses cooked ginger and ground pork · 2 tbsp chopped scallions, about ⅔ of the stock · 1½ cups bean sprouts, for Moyashi topping only

9. 9

   Step 9: Moyashi route only: mix 1 teaspoon of the reserved miso base from step 3 with the 2 teaspoons topping water. Add this dilution and the ½ teaspoon topping soy sauce to the pork and sprouts from step 8. Stir-fry for another 30 seconds, until the sprouts are cooked, then turn off the heat.

   Finish seasoned bean sprouts · 1 minUses pork and bean-sprout stir-fry · 1 tsp prepared miso base · 2 tsp water, for the Moyashi topping only · ½ tsp soy sauce, for Moyashi topping only

10. 10

    Step 10: Moyashi route only: stir a small amount from the 400 ml boiling-hot broth supply into the miso base already in the serving bowl from step 4, dissolving it smoothly.

    Uses measured miso base in the Moyashi bowl · A small initial draw from the 400 ml ready hot broth

11. 11

    Step 11: Moyashi route only: add more of the same broth to the bowl from step 10, keeping about 50 ml aside. Taste, then add some or all of the reserved broth to adjust the saltiness. Keep any unused broth separate.

    Uses diluted miso in the Moyashi bowl · Further broth from the same 400 ml supply, holding about 50 ml aside for adjustment

12. 12

    Step 12: Moyashi route only: add all the drained noodles from step 5 to the soup bowl from step 11. Top with the complete pork-and-bean-sprout stir-fry from step 9 and the remaining 1 tablespoon chopped scallions. Serve immediately. Stop here; skip steps 13–17.

    Uses Moyashi miso soup bowl · drained cooked fresh egg noodles · complete cooked pork-and-bean-sprout topping · Remaining 1 tbsp chopped scallions, about ⅓ of the stock

    
13. 13

    Step 13: Sapporo route only, instead of steps 4–12: measure 2½ tablespoons of the miso base from step 3 into one serving bowl. Keep the remaining base refrigerated for later use.

    Uses 2½ tbsp prepared miso base

14. 14

    Step 14: Sapporo route only: bring a saucepan of water to a boil. Cook all 80–100 g fresh egg noodles according to their package instructions and drain.

    Uses Water for boiling the selected bowl of noodles, as needed; drained off · 80–100 g fresh egg noodles

15. 15

    Step 15: Sapporo route only: stir a small amount from the 400 ml boiling-hot broth supply into the miso base already in the bowl from step 13, dissolving it smoothly.

    Uses measured miso base in the Sapporo bowl · A small initial draw from the 400 ml ready hot broth

16. 16

    Step 16: Sapporo route only: add more of the same broth to the bowl from step 15, keeping about 50 ml aside. Taste, then add some or all of the reserved broth to adjust the saltiness. Keep any unused broth separate.

    Uses diluted miso in the Sapporo bowl · Further broth from the same 400 ml supply, holding about 50 ml aside for adjustment

17. 17

    Step 17: Sapporo route only: add all the drained noodles from step 14 to the soup bowl from step 16. Arrange the two ready Yakibuta slices, all the menma (5 strips) strips, ready rehydrated wakame and ready cooked sweet corn (3 tbsp) over the noodles. Top with the curled julienned scallions (2 tbsp) and serve immediately.

    Uses Sapporo miso soup bowl · drained cooked fresh egg noodles · 2 slices ready cooked Yakibuta braised pork, for Sapporo topping only · 5 strips ready seasoned menma bamboo shoots, for Sapporo topping only · All ready rehydrated wakame made from the 1½-tbsp dry stock · 3 tbsp ready cooked sweet corn kernels, for Sapporo topping only · 2 tbsp finely julienned scallions, already curled in iced water, for Sapporo topping only