Over the past two weeks I have shared with you how to make Ramen Eggs and Japanese Pork. These two recipes are important to making real Japanese Miso Ramen. Once you have these two items done, next you need a good Miso Broth. Here is a good one my husband has been working on perfecting. The key is to start with Miso paste. If you like salty Miso then go red Miso, if you like less I recommend white Miso.
These are the ingredients you will need, then I will walk you through the steps.
2 TBSP minced garlic
1/2 TBSP minced ginger
1 TBSP sesame seed oil
1/2 lb ground pork
4 cups water
4 tsp chicken bouillon
1 tsp salt
1/4 tsp white pepper
Start by adding sesame oil to a stock pot. Add the ginger, garlic, tahini, and shallot. Sauté for 2-3 minutes.
Once mixed well add in the remaining ingredients. Bring to a boil, then reduce heat and let it simmer for about 15 minutes. This will give you time to prep the rest of your ramen topping and cook the noodles.
For the Ramen noodles we use it only take 4 minutes for them to cook.