Miso ramen if compared to the others is quite a new version where it started its popularity during 1965. Developed in Hokkaido this feature of this type of ramen are the generous amounts of miso combined with oily chicken broth which gives it rich, nutty, semi-sweet and very hearty soup.
- 4 x 90 g ramen noodles
- 4 pcs dried shiitake mushrooms
- 8 cups good chicken stock
- 250 fatty minced pork
- 1 tbsp sesame powder
- 2 tsp chili bean sauce
- 6 tbsp shiro miso
- 1 tbsp dashi powder
- 2 tbsp sugar
- 2 tbsp sake, dry sherry or Chinese rice wine
- 6 garlic cloves, minced
- thumb sized ginger, minced
- 2 pcs shallot, minced
- 2 tbsp sesame oil
- ground white pepper
- In a pot add sesame oil then sauté garlic, ginger, and shallots.
- Add the pork then cook for 5 minutes or until it’s no longer pink.
- Add the miso, spicy bean paste, sesame seeds and sugar. Stir until its combined well with the pork.
- Pour the chicken stock, dashi powder, sake and add the shiitake mushrooms bring to a boil then simmer in low heat for at least 10 minutes.
- Season broth with salt and ground white pepper.
- Remove shiitake mushrooms, slice them and set it aside.
- Cook ramen noodles according to packet instructions, once cooked drain it well then place on individual noodle bowls.
- Add the soup then place 2 sheets of nori squares, 2 heaping tablespoons of corn kernels, spring onions, 2 slices of egg, chashu pork and sliced shiitake mushrooms then serve.