Ich liebe Ramen, aber es dauert normalerweise lange, sie zu Hause zuzubereiten, damit die Brühe köstliche, reichhaltige Aromen entwickeln kann. Diese würzigen Miso-Ramen lassen sich jedoch ganz einfach zu Hause zubereiten, sie brauchen nicht viel Zeit und sind superlecker. Eine tolle Option für ein Sonntagsmittag- oder -abendessen!
Category
Lunch
Servings
6
Prep time
30 minutes
Cook time
2 hours
I love ramen but it usually take a long time to make at home so the broth can develop some delicious rich flavours. However, this spicy miso ramen is super easy to make at home, it doesn't take much time and it's super delicious. A great option for a Sunday lunch or dinner!
Ingredients
- thumb-sized piece of ginger, peeled and grated
- 4 garlic cloves, finely grated
- 4 spring onions (whites finely diced, greens finely sliced for garnish)
- 500g (1 lb 2 oz) pork mince
- 2 tbsp (30 ml) neutral-flavoured oil
- 150ml (5 fl oz) sake
- 2 tbsp (30 ml) chilli bean sauce (Toban Djan)
- 2 tbsp (30 ml) dark miso
- 2 tbsp (30 ml) white miso
- salt and white pepper, to taste
- 1.5L (2 pints 11 fl oz) chicken stock
- 2 corn cobs, kernels cut from the cob
- 2 sheets nori, cut into quarters
- sliced spring onion greens
- 1 kg (2 lb 3 oz) fresh ramen noodles
- 1 piece pork belly, approx. 30 x 20cm (12 x 8 inches)
- 3 spring onions, cut into 5cm (2-inch) batons
- thumb-sized piece of ginger, sliced 0.5cm (¼ inch) thick
- 3 whole garlic cloves, peeled
- 120ml (4 fl oz) soy sauce
- 120ml (4 fl oz) mirin
- 120ml (4 fl oz) sake
- 6 eggs
- cooking liquor from the char siu pork
Ramen broth
Garnishes and noodles
Char siu pork (optional)
Soy sauce eggs (optional)
Directions
Char Siu Pork (Optional, prepare a day ahead)
Roll the pork belly into a tight cylinder and tie it with butcher’s string, securing it 7–8 times to maintain its shape.
- Place the pork belly in a pot with the spring onion batons, ginger slices, garlic cloves, soy sauce, mirin, and sake.
- Cover and cook in a preheated oven at 160°C (fan) / 140°C (gas mark 3) / 325°F for 1½ hours.
- Let the pork cool to room temperature, then refrigerate. Allow the cooking liquor to cool as well, reserving it for later.
Soy Sauce Eggs (optional, prepare a day ahead)
Soft-boil the eggs for 6½ minutes, then plunge them into ice water. Once cool, peel them.
- Place the eggs in a container and pour the reserved cooking liquor from the char siu pork over them. Marinate in the fridge for 2–24 hours.
Ramen broth
Heat 2 tablespoons of oil in a saucepan over medium-high heat. Add the pork mince and sauté for 3–4 minutes, seasoning lightly with salt.
- Stir in the spring onion whites, grated garlic, and grated ginger. Cook for 2 minutes.
- Deglaze with sake, then add the chilli bean sauce, dark miso, white miso, a pinch of salt, and white pepper. Stir to combine.
- Pour in the chicken stock and bring to a light simmer. Let it simmer gently for 20–45 minutes.
Garnishes and noodles
While the broth simmers, prepare the garnishes: Cut the corn kernels from the cob, finely slice the spring onion greens and cut the nori sheets into quarters.
- Bring a large pot of water to a boil, lightly salted. Cook the ramen noodles for 2–3 minutes.
- Preheat the serving bowls by adding a ladleful of boiling water to each, then discard it.
Assemble
Drain the cooked noodles and divide them among the bowls.
- Ladle 2–3 portions of miso pork stock over the noodles.
- Garnish with corn, spring onion greens and nori.
- Sear char siu pork sear slices in a hot, dry pan to heat before adding (optional).
- Halve soy sauce eggs and place on top (optional)
- Serve the ramen immediately and enjoy!
Recipe video
Recipe notes
If skipping the char siu pork, the soy sauce eggs are highly recommended for added flavour and texture.
