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 shallot (diced)

1 TBSP tahini (sesame seed paste)

1 TBSP sesame seed oil

1/2 lb ground pork

3 TBSP Miso paste

1 TBSP Sugar

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. 

Then add ground pork. 

Once the pork is cooked. Add in the Miso paste.

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 other toppings we normally use the following:

Nori (seaweed sheets cut lengthwise)


Scallions (green onions diced)

Ramen eggs

Sliced pork

Once the topping are all ready it is time to cook the ramen noodles. You can use other types of Japanese noodles to get different textures, but make sure you read the directions. 

For the Ramen noodles we use it only take 4 minutes for them to cook.

Start with boiling water. (Do not add salt to the water, the noodles are salty enough.)

Drop in the noodles set timer for 4 minutes the. Remove as soon as timer is done. 

Add to your ramen soup bowl.

Top the noodles with the Miso broth.

Then top with your topping ingredients.

The end result is an amazing bowl of Japanese Miso Ramen. 

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