Ramen in Miso-Flavored Broth

Name: Ramen in Miso-Flavored Broth (Miso Ramen)
Cuisine: Japanese
Ingredients: 1½ teaspoons mamemiso (soybean miso); 1½ teaspoons mamemiso (soybean miso); ½ cup Saikyo miso (sweet white miso); ½ cup Saikyo miso (sweet white miso); About 1 teaspoon toban jiang (chile-bean sauce), to taste; About 1 teaspoon toban jiang (chile-bean sauce), to taste; Pinch of sansho pepper; 1 garlic clove, crushed; 4 cups ramen stock; 1½ tablespoons lard or vegetable oil; 1½ tablespoons lard or vegetable oil; 4 scallions, white parts only, julienned in 2-inch lengths and soaked in cold water until needed; 12 to 20 slices chashu (simmered pork), preferably, or cooked ham; 12 to 20 slices chashu (simmered pork), preferably, or cooked ham; 12 to 20 slices chashu (simmered pork), preferably, or cooked ham; ½ cup homemade or commercial menma (sweet simmered bamboo shoots); ½ cup homemade or commercial menma (sweet simmered bamboo shoots); ½ cup homemade or commercial menma (sweet simmered bamboo shoots); 4 nori sheets, shredded in 2-inch lengths; 13 ounces dried chukasoba noodles; 4 teaspoons garlic paste

Miso Ramen

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Next to shoyu ramen in popularity is miso ramen. In this dish, chukasoba noodles are served in a hearty, miso-flavored broth. The dish is rich in both flavor and texture.

Ingredients

1½ teaspoons mamemiso (soybean miso)
½ cup Saikyo miso (sweet white miso)

Asia
Japan
Soup
Pasta

Method

In a bowl, combine the mamemiso and Saikyo miso. Stir in the toban jiang, sansho pepper, and crushed garlic.

In a pot, bring the ramen stock to a simmer over low heat.

In a small skillet, heat the lard or vegetable oil. Add the miso mixture, and cook it over low heat, stirring, for 5 minutes. Transfer the mixture to a small container, and set it aside.