Pairs well with Japanese Style Spicy Miso Ramen

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Japanese Style Spicy Miso Ramen

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A quick and easy Japanese style spicy miso ramen recipe featuring pork mince, kombu broth, and a flavorful chilli bean paste. Perfect for busy lifestyles and beginner cooks.

00:20:00 total

Serves 1

easy

Main Various

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Ingredients

  1. water - 140 ml (140 ml)
  2. kombu - 2 g (or substitute with MSG)
  3. milk - 200 ml (200 ml)
  4. ginger - 4 g (ground or minced, 1/2 tsp)
  5. garlic - 4 g (ground or minced, 1/2 tsp)
  6. Toban Djan (chilli bean sauce) - 4 g (1/2 tsp, fermented chilli paste)
  7. shiro miso (white miso) - 28 g (28 g)
  8. neutral oil - 1 tbsp (about 1 tbsp for cooking)
  9. pork mince - 120 g (120 g)
  10. salt - 1 pinch (1 pinch)
  11. black pepper - watch the video to see (to taste)
  12. sake - 7.5 ml (about 1/2 tbsp (optional))
  13. ramen noodles - 130 g (130 g, cooked according to packet instructions)
  14. nori sheet - 0.5 sheet (1/2 sheet, optional garnish)

Instructions

  1. Prepare broth base: Combine water and kombu in a pot and heat slowly to around 60°C (140°F) to extract umami. Avoid boiling to preserve kombu flavor. Once heated, turn off the heat.
  2. Cook pork mince: Heat neutral oil in a pan over medium heat. Add pork mince, salt, and black pepper. Cook until the pork turns completely white, about a few minutes.
  3. Add aromatics and chilli paste: Add garlic, ginger, and toban djan (chilli bean sauce) to the pork. Cook for about 1 minute to boost flavor.
  4. Add sake: Add sake to the pork mixture to remove pork smell and enhance flavor. Skip if unavailable.
  5. Combine broth and milk: Add the kombu broth and milk to the pork mixture and bring to a gentle boil.
  6. Dissolve miso: Separately dissolve shiro miso in a small amount of broth to prevent clumping, then add to the pot. Avoid boiling after adding miso to preserve its flavor.
  7. Cook ramen noodles: Cook ramen noodles according to packet instructions using plenty of water to avoid stickiness. Drain and keep warm.
  8. Serve: Place cooked noodles in a bowl, ladle the hot miso broth with pork over the noodles. Garnish with half a nori sheet if desired.

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