Spicy double miso ramen
Ramen is a Japanese specialty of Chinese origin and, in this case, the miso-based variant is typical of Hokkaido. Given the geographical position and the decidedly cold climate, this ramen has a very dense and full-bodied broth.
The recipe that I propose involves the use of two types of ramen: the classic white and the red one, much more robust and tasty. The combination of these two ingredients gives the broth a refined and particularly pleasant flavor.
As per tradition, the noodles used are curly and the miso has been mixed with chicken broth.
INGREDIENTS
- 1 portion of ramen noodles
- 1 spring onion
- 1 clove of garlic
- 1 slice of ginger
- 1 tablespoon of steamed corn seeds
- 1 tablespoon of menma
- ajitama
- 3 slices of chashu
- 120 gr of minced pork
- 1 tablespoon of sesame oil
- 1 tablespoon of white miso
- 1 tablespoon of red miso
- 1 1/2 liter of hot water
- 1/2 liter of chicken broth
- chilli oil
- 1/2 tablespoon of salt
- 1 tablespoon of sugar
PREPARATION
- In a deep saucepan, place the minced pork, the chopped spring onion, the grated ginger, the crushed garlic, the two types of miso and the sesame oil. Turn on the heat and cook well, stirring constantly with a wooden spoon.
- When the meat is cooked, add the hot water, the chicken broth and the chilli oil. Bring to a boil and cook for 30 minutes over low heat.
- Meanwhile cook the noodles.
- Serve: pour the drained noodles into the bowl and then the broth with the meat. Garnish with chashu, ajitama, the green part of the onion finely chopped, menma, corn and a few drops of chilli oil. Serve hot.
(This article contains affiliate links)