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M i s o R a m e

R e c i p e

NOODLE/ SOUP/ VIDEO

Miso Ramen is Ramennoodles in a

Miso based soup that was created in

Japan inthe1960s. Ramen noodles

are originally Chinese style noodles, but

its been changed and improved overthe years, and evolved to be our own

food. And Miso Ramen is the pinnacle

of Japanese Ramen noodles, the king

of all Ramen.

There are millions of Ramen

restaurants in Japan, from mom andpop Chinese restaurants in

neighborhoods, Ramen street carts

open late at night, to sophisticated

J a p a n e s e C o

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Ramen specialty shops in cities. People

dont mind lining up for hours to get in

as long as its good. Fresh noodles are

the best, but another form of Ramen

that is very popular is instant noodles.

It s become a whole food sub-culturein Japan. There are many many kinds

you can buy at supermarkets. Some

are even so good that they taste

better than bad Ramen shops.

There are two main components in

Ramen: noodles and soup. The

noodles are called Chinese style

noodles (Chuka-men-), but these

are really nothing like Chinese noodles

anymore. They are wheat noodles

with a firm and chewy texture. The

texture is very important because the

noodles are in hot soup while eating

and might absorb too much soup and

become too soft. Unfortunately, it is

very hard to find good noodles outside

Japan. We tested many kinds you can

find in the US, but dried American

Chuka-men you can buy at grocery

stores are not so great. If you can find

dried Chuka-men from Japan, or fresh

Chuka-men, use that. We tried dried

thin spaghetti (a little thinner than

regular spaghetti) for our noodles this

time instead of the fresh angel hair

pasta used in our other Ramen recipe.

We think that the texture of dried

pasta is much firmer than fresh angelhair pasta. Whichever you use, the

key is to boil the noodles in water with

baking soda because that gives the

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Print

Prep T ime: 15minutes

Cook Time: 30minutes

Yield: 3-4 servings

noodles a distinct Ramen noodle

flavor.

The other half of Ramen is the soup.

Generally speaking, there are three

basic types of Ramen soups: Shyoyu

(soy sauce), Miso, and Shio (salt).

Usually pork, chicken or seafood broth

is used for the base of the soup, and

that is then seasoned with soy sauce,

miso, or salt. Here we used ground

pork to make a soup base that is very

easy and quick. And a very important

ingredient for Miso Ramen: Miso

Paste! It should be not white nor red

Miso, but Awase (mixed) Miso. Also,

usually Miso Ramen is a little spicy.

You can use any kind of chili paste, but

we used Tobanjan (Doubanjiang)

Chinise chili paste made from

fermented soy beans.

If you like our Ramen Recipe and want

some variety, try this! Youll like it!

Miso

Ramen Recipe

Ingredients

Soup

A

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6 C water

2 cloves garlic, crushed

20g ginger, sliced

1/2 lb (225g) ground pork

3-4 green onions

3"x1" (8x3cm) Dried

Kombu

5-6 Tbsp Miso Paste

2 Tbsp Sake

1 Tbsp Soy Sauce

1/2 tsp sugar

1/4 tsp chili bean paste

such as Tobanjan or anychili paste

2 Tbsp sesame oil

1 clove garlic, grated

300g dried thin spaghetti

8 C (2L) water

2 Tbsp baking soda

Yakibuta

soft boiled egg halves

green onions, cut finely

corn, pan-fried with butter

and salt

Instructions

1. Prepare the toppings

(sliced Yakibuta, boiled

eggs, green onions, and

cooked corn), before

making the soup and

noodles. Once the noodlesare cooked, you will need

to add the soup and

toppings right away or the

B

C

Noodles

Topping

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noodles will get soft, so

you won't have time to

prepare the toppings at

the end.

2. Put Ingredients A in a large

pot and let boil for 15

minutes. Strain, then put

the broth back in the pot.

3. Add ingredients B to the

broth and let it simmer at

low heat.

4. In boiling water in a pot,

add baking soda (be

careful, it may boil over),

then add pasta. Cook the

pasta according to the

package.

5. While cooking pasta, add

ingredients C to the soup

and stir.

6. After cooking pasta,

immediately divide noodlesinto bowls and add soup

onto noodles. Top with

Yakibuta, boiled egg halves,

green onions and corns.

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