Savory Pork Miso Noodle Soup — Miso Ramen
A Japanese ramen classic, thick wavy noodles in a deeply savoury red and white miso broth with ground pork, corn, butter, and spring onion.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 4 garlic cloves and grate 2 tsp fresh ginger. Finely slice 4 scallion stalks. Have 300g fresh ramen noodles, 120g corn kernels, 100g bean sprouts, 30g butter, and 2 nori sheets ready.
Saute
Heat 2 tbsp sesame oil in a large saucepan over medium-high heat. Add garlic and ginger, cook 30 seconds until fragrant. Add 200g ground pork, break up meat, cook 5–6 minutes until browned and cooked through.
Build
Pour in 1000ml chicken stock and 400ml dashi stock, bring to a simmer over medium heat. Whisk in 4 tbsp red miso and 2 tbsp white miso until fully dissolved. Add 2 tbsp soy sauce and 2 tbsp mirin. Do not boil; keep warm over low heat.
Boil
While broth simmers, cook 300g ramen noodles in a separate large pot of boiling water 2–3 minutes until just tender. Drain well. Quickly stir-fry 100g bean sprouts in a dry hot pan over high heat 1–2 minutes until just wilted.
Plate
Divide noodles between 2 warmed deep bowls. Ladle hot broth and pork over noodles in each bowl. Top each with corn, bean sprouts, and scallion. Place 15g butter directly on hot broth in each bowl. Add halved nori sheet to each and sprinkle 1 tsp toasted sesame seeds per bowl. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.