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Homemade Miso Ramen

Homemade Miso Ramen

This is a rich and spicy miso ramen made without using the ramen noodle sauce that comes with store-bought packets. Although it's a little spicy, children will still like it. Or you can make it as spicy as you like! Please check out this recipe for "Homemade Soy Sauce Ramen" (Recipe ID: 269768) as well!

Ingredients: 2 people

Store-bought ramen noodles
2 packages
Vegetables (cabbage, bean sprouts etc.)
to taste
The soup:
.
Sesame oil
a small amount, to taste
Garlic (finely chopped)
2 small thumbtip-sized pieces
Ginger (finely chopped)
1 clove
Doubanjiang
about 1/2 teaspoon
Ground pork
100 g
Water
4 cups
○Chinese soup stock, sake
1 tablespoon each
○Salt
1/2 heaping teaspoon
○Sugar
1 heaping tablespoon
○Carrots if you have them, grated onions
about 5 cm worth
○Miso
3 tablespoons
○Pepper and/or sesame seeds
to taste
The toppings:
.
Ra-yu, green onions, seasoned eggs, nori seaweed
.
Char siu, seasoned bamboo shoots, etc.
to taste

Steps

1. Boil water in two pots, one for the soup and one for the noodles. Cut the assorted vegetables into bite-sized pieces. Prepare the toppings.
2. Heat sesame oil in a wok and sauté the garlic, ginger, and doubanjiang. Once fragrant, add the meat and sauté over strong heat. Add boiling water after lightly sautéing the meat, add the ○ seasoning ingredients, and bring to a simmer again. This is the soup for your ramen.
3. In the other pot, use a sieve to quickly boil the bean sprouts in the water that will be used for the noodles. Next, boil the noodles in the same pot.
4. While the noodles are boiling, lightly sauté the vegetables over high heat. Season with salt and pepper.
5. Drain the water once the noodles have boiled, place the noodles in a bowl, and pour in the soup from Step 2. Place the vegetables and seasonings on top and serve.

Story Behind this Recipe

I get the feeling that store-bought ramen noodle sauce has lots of additives, so this might be healthier...