Miso Ramen

🛒 Ingredients

• Ramen noodles 150 g · 200 kcal
• Chashu pork 60 g · 250 kcal
• Ajitama (marinated soft-boiled egg) 50 g · 70 kcal
• Sweet corn (canned) 30 g · 25 kcal
• Unsalted butter 5 g · 36 kcal
• Menma (fermented bamboo shoots) 15 g · 5 kcal
• Scallions, chopped 5 g · 2 kcal
• Nori seaweed (1 sheet) 2 g · 6 kcal
• Bean sprouts 20 g · 6 kcal
• Chicken or pork broth 350 g · 35 kcal
• Miso paste (red or awase) 30 g · 60 kcal
• Soy sauce 15 g · 10 kcal
• Mirin 15 g · 20 kcal
• Sake (cooking wine) 15 g · 20 kcal
• Fresh ginger, grated 5 g · 4 kcal
• Garlic, grated 5 g · 7 kcal
• Sesame oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Bring a large pot of water to a boil for the noodles. In a separate saucepan, heat the chicken or pork broth.
2. While the broth is heating, combine miso paste, soy sauce, mirin, sake, grated ginger, grated garlic, and sesame oil in a small bowl to create the miso tare.
3. Cook the ramen noodles according to package directions, typically for 2-3 minutes. Drain well and set aside.
4. Add the miso tare mixture to the hot broth and stir until fully dissolved, ensuring it does not boil aggressively after adding miso.
5. Assemble the ramen: Place the drained noodles into a large serving bowl. Pour the hot miso broth over the noodles.
6. Arrange the chashu pork, ajitama (halved), sweet corn, menma, and bean sprouts on top of the noodles. Garnish with chopped scallions and a sheet of nori seaweed.
7. Place a pat of unsalted butter on top, allowing it to melt slowly into the hot broth for an extra layer of richness. Serve immediately.