My Miso Ramen Recipe

Dear Japan, I’m sorry! Here’s how I make Miso Ramen.

Preparation

# Broth

Roughly cut leek, onions, carrots, garlic, parsley root & celery (all with peel) and put them in a soup pot. Fry briefly, deglaze and fill the pot with water. Add ginger. Cook for an hour or two or more..

Before seasoning to taste with miso, add the meat broth (see below). Finally pour everything through a sieve.

# Meat

Heat oil and sear meat. Then cover it with 50/50 water and soy sauce. Add spring onions, sesame, ginger, rice vinegar and some sugar. Cook for an hour or two or more..

Add this broth to the vegetable broth when the meat is soft-boiled. Put the meat aside for use as a topping.

# Ramen eggs

Cook medium-soft eggs and peel them. Marinade them with soy sauce, rice vinegar and mirin using a ziplock bag. Push out extra air to save on marinade. Let them steep for an hour minimum - the longer the better (one or two days are fine).

# Mushrooms

Soak mushrooms for at least 15 min., then cook them in fresh water.

# Noodles

Cook the damn noodles.

# Serve up

Put a portion of noodles in a bowl. Add some pak choi, corn, spring onions, mushrooms and sliced meat. Pour with broth, then cut a marinaded egg in half and put atop. Sprinkle with sesame and add some sesame oil. Serve with a quarter nori sheet.

Ingredients

• Broth
  • Leek
  • Onions
  • Carrots
  • Garlic
  • Root parsley
  • Knob celery
  • Ginger
  • Miso
• Topping
  • Pork or chicken
  • Spring onions
  • Corn
  • Sesame
  • Sesame oil
  • Pak choi
  • Nori sheets
  • Soy sauce
  • Rice vinegar
  • Mirin
  • Sugar
  • Shiitake or jelly ear (mushrooms)
  • Eggs
• Ginger
• Water
• Cooking oil
• Ramen noodles