Miso Ramen (Plus Ramen Stock, Marinated Eggs and Chashu Recipes)

My third ramen from scratch! This was fairly doable if you spread the workload out into multiple days. I was impressed with this recipe from “Japanese Soul Cooking.” Note a few different building block recipes are included here (I’ve made both marinated eggs and chashu before but think I give a slight edge to this version).


Ramen Stock and (non-marinated) Chashu
2 pounds chicken bones
1/2 oz ginger
2 cloves garlic
1 pound pork shoulder
3 quarts water
1 scallion
1/2 small carrot

Rinse chicken and crush ginger. Add ingredients to stock pot. Simmer for two hours, skimming off scum, until soup reduces to two quarts. Remove pork and marinade for chasu (see below). Strain broth.

Soy Sauce Marinade for 6.5 Minute Eggs and Chashu
1 cup water
1 cup soy sauce
1/2 cup sake
1/4 cup mirin
2 cloves garlic
2 scallions
1 oz ginger, crushed
2 pieces star anise

Combine all ingredients and bring to a boil. Allow to come to room temperature.

To make chashu, marinate previously-cooked pork shoulder at least overnight in sauce. To make soy sauce eggs, pierce eggs with a pin, and cook for 6.5 minutes. Shock in water, then peel, then marinate up to 12 hours in liquid.

Miso ramen
For the tare:
1/4 cup sake
3 tbsp mirin
2 cloves garlic
1 tsp ginger
1/2 cup red miso
1 tsp tobanjan (bean paste)

For the ramen
2 tsp sesame oil
1/4 pound ground pork
4 tsp chopped scallions (white part)
8 oz chopped cabbage
2 quarts ramen stock
8 oz bean sprouts
4 packages fresh ramen noodles
1 pound chashu
4 soy sauce eggs
1/4 cup chopped scallion
1 tbsp ground sesame seeds

Add sake, mirin, garlic, and ginger to saucepan. Bring to boil. Remove from heat and add miso and tobanjan, whisking. Tare is ready.

Heat sesame oil in pan. Add ground pork and scallion whites and cook 30 seconds. Add cabbage and cook another minute. Add soup an dcook two minutes. Add miso tare and bring to boil. Immediately reduce to low and cook another minute.

Blanch bean sprouts in boiling water for a minute. Bring more water to a boil and cook noodles according to directions (in my case) two minutes. drain.

To make soup, divide noodles and soup base among four bowls. Top each with pork shoulder, egg, bean sprouts. Garnish with scallion and sesame.

1 Comment

Filed under japanese challenge, pork dishes, soup, Uncategorized

One response to “Miso Ramen (Plus Ramen Stock, Marinated Eggs and Chashu Recipes)

  1. Pingback: Japanese Challenge Complete! A Rundown of #MissysMidnightDiner | Missy's Recipes

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