📝 About This Recipe
Originating from the snowy regions of Sapporo, Miso Ramen is the ultimate Japanese comfort food, known for its nutty, complex, and deeply savory soul. This recipe features a rich, emulsified broth infused with a custom 'Tare' (seasoning paste) made from fermented soybeans, toasted sesame, and aromatics. What makes this version special is the balance of creamy texture and bright ginger notes, topped with the iconic jammy-yolked marinated egg.
🥗 Ingredients
The Miso Tare (Base)
- 1/2 cup Red Miso Paste (Aka Miso) (for deep, earthy flavor)
- 1/4 cup White Miso Paste (Shiro Miso) (for sweetness and balance)
- 2 tablespoons Toasted Sesame Seeds (ground into a fine paste)
- 3 cloves Garlic (grated or finely minced)
- 1 tablespoon Fresh Ginger (peeled and finely grated)
- 1 teaspoon Doubanjiang (Spicy Bean Paste) (optional, for a subtle kick)
The Broth & Noodles
- 6 cups Chicken or Pork Bone Broth (high quality, low sodium)
- 1 teaspoon Dashi Powder (for an extra layer of ocean umami)
- 4 packs Fresh Ramen Noodles (thick, wavy style is best for miso)
- 1 tablespoon Toasted Sesame Oil (for sautéing)
Toppings & Garnishes
- 8 slices Chashu (Braised Pork Belly) (warmed through)
- 2 pieces Ajitsuke Tamago (Marinated Eggs) (halved)
- 1/2 cup Sweet Corn Kernels (canned or fresh)
- 1/4 cup Menma (Fermented Bamboo Shoots) (drained)
- 3 stalks Green Onions (thinly sliced)
- 2 sheets Nori (Seaweed Sheets) (cut into rectangles)
👨🍳 Instructions
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1
Prepare the Miso Tare: In a small bowl, whisk together the red miso, white miso, ground sesame seeds, grated garlic, grated ginger, and doubanjiang until it forms a smooth, fragrant paste.
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2
Heat the sesame oil in a large stockpot over medium heat. Add the miso tare paste and stir-fry for 2-3 minutes. This 'toasts' the miso, deepening its flavor profile significantly.
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3
Slowly pour in the chicken or pork broth while whisking constantly to ensure the miso paste dissolves completely and emulsifies with the liquid.
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4
Add the dashi powder to the pot. Bring the mixture to a gentle simmer, then reduce heat to low. Do not let it reach a rolling boil, as high heat can destroy the delicate probiotic flavors of the miso.
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5
While the broth simmers, bring a separate large pot of unsalted water to a boil for the noodles.
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6
Prepare your toppings: Lightly sear the chashu slices in a pan until the edges are crispy, and warm the corn kernels with a tiny pat of butter if desired.
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7
Cook the ramen noodles according to package instructions (usually 2-3 minutes for fresh noodles). Aim for 'alkaline' or 'al dente' texture—firm to the bite.
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8
Drain the noodles thoroughly. It is crucial to shake off all excess water so it doesn't dilute your carefully crafted broth.
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9
Taste your broth. If it's too salty, add a splash of water; if too thin, whisk in another tablespoon of miso paste.
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10
Assemble the bowls: Divide the hot broth among four deep ramen bowls. Add the noodles, lifting them with chopsticks to ensure they are coated in the broth.
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11
Artfully arrange the chashu, half a marinated egg, a spoonful of corn, and the bamboo shoots on top of the noodles.
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12
Finish with a generous sprinkle of green onions and tuck a sheet of nori into the side of the bowl. Serve immediately while piping hot.
💡 Chef's Tips
Always use a mix of different miso types to create a more complex, multi-dimensional flavor. Never boil the broth vigorously once the miso is added, as it can become grainy and lose its floral aroma. Warm your serving bowls with hot water before plating to keep the ramen hot for as long as possible. If you can't find fresh ramen noodles, high-quality dried 'Chubosho' noodles are a great substitute. For an extra creamy Hokkaido touch, add a small knob of unsalted butter to each bowl just before serving.
🍽️ Serving Suggestions
Pair with a side of pan-fried Gyoza (Japanese dumplings) for the classic ramen-shop experience. A cold, crisp Japanese lager like Sapporo or Asahi cuts through the richness of the miso perfectly. Serve with a side of chili oil (Rayu) for guests who want to customize their spice level. A simple cucumber sunomono (vinegar salad) provides a refreshing acidic contrast to the savory soup. Finish the meal with a light Matcha green tea to cleanse the palate.