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8/9/2019 Miso Ramen Recipe
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M i s o R a m e
R e c i p e
NOODLE/ SOUP/ VIDEO
Miso Ramen is Ramennoodles in a
Miso based soup that was created in
Japan inthe1960s. Ramen noodles
are originally Chinese style noodles, but
its been changed and improved overthe years, and evolved to be our own
food. And Miso Ramen is the pinnacle
of Japanese Ramen noodles, the king
of all Ramen.
There are millions of Ramen
restaurants in Japan, from mom andpop Chinese restaurants in
neighborhoods, Ramen street carts
open late at night, to sophisticated
J a p a n e s e C o
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Ramen specialty shops in cities. People
dont mind lining up for hours to get in
as long as its good. Fresh noodles are
the best, but another form of Ramen
that is very popular is instant noodles.
It s become a whole food sub-culturein Japan. There are many many kinds
you can buy at supermarkets. Some
are even so good that they taste
better than bad Ramen shops.
There are two main components in
Ramen: noodles and soup. The
noodles are called Chinese style
noodles (Chuka-men-), but these
are really nothing like Chinese noodles
anymore. They are wheat noodles
with a firm and chewy texture. The
texture is very important because the
noodles are in hot soup while eating
and might absorb too much soup and
become too soft. Unfortunately, it is
very hard to find good noodles outside
Japan. We tested many kinds you can
find in the US, but dried American
Chuka-men you can buy at grocery
stores are not so great. If you can find
dried Chuka-men from Japan, or fresh
Chuka-men, use that. We tried dried
thin spaghetti (a little thinner than
regular spaghetti) for our noodles this
time instead of the fresh angel hair
pasta used in our other Ramen recipe.
We think that the texture of dried
pasta is much firmer than fresh angelhair pasta. Whichever you use, the
key is to boil the noodles in water with
baking soda because that gives the
8/9/2019 Miso Ramen Recipe
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Prep T ime: 15minutes
Cook Time: 30minutes
Yield: 3-4 servings
noodles a distinct Ramen noodle
flavor.
The other half of Ramen is the soup.
Generally speaking, there are three
basic types of Ramen soups: Shyoyu
(soy sauce), Miso, and Shio (salt).
Usually pork, chicken or seafood broth
is used for the base of the soup, and
that is then seasoned with soy sauce,
miso, or salt. Here we used ground
pork to make a soup base that is very
easy and quick. And a very important
ingredient for Miso Ramen: Miso
Paste! It should be not white nor red
Miso, but Awase (mixed) Miso. Also,
usually Miso Ramen is a little spicy.
You can use any kind of chili paste, but
we used Tobanjan (Doubanjiang)
Chinise chili paste made from
fermented soy beans.
If you like our Ramen Recipe and want
some variety, try this! Youll like it!
Miso
Ramen Recipe
Ingredients
Soup
A
http://www.japanesecooking101.com/?p=2718/9/2019 Miso Ramen Recipe
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6 C water
2 cloves garlic, crushed
20g ginger, sliced
1/2 lb (225g) ground pork
3-4 green onions
3"x1" (8x3cm) Dried
Kombu
5-6 Tbsp Miso Paste
2 Tbsp Sake
1 Tbsp Soy Sauce
1/2 tsp sugar
1/4 tsp chili bean paste
such as Tobanjan or anychili paste
2 Tbsp sesame oil
1 clove garlic, grated
300g dried thin spaghetti
8 C (2L) water
2 Tbsp baking soda
Yakibuta
soft boiled egg halves
green onions, cut finely
corn, pan-fried with butter
and salt
Instructions
1. Prepare the toppings
(sliced Yakibuta, boiled
eggs, green onions, and
cooked corn), before
making the soup and
noodles. Once the noodlesare cooked, you will need
to add the soup and
toppings right away or the
B
C
Noodles
Topping
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noodles will get soft, so
you won't have time to
prepare the toppings at
the end.
2. Put Ingredients A in a large
pot and let boil for 15
minutes. Strain, then put
the broth back in the pot.
3. Add ingredients B to the
broth and let it simmer at
low heat.
4. In boiling water in a pot,
add baking soda (be
careful, it may boil over),
then add pasta. Cook the
pasta according to the
package.
5. While cooking pasta, add
ingredients C to the soup
and stir.
6. After cooking pasta,
immediately divide noodlesinto bowls and add soup
onto noodles. Top with
Yakibuta, boiled egg halves,
green onions and corns.
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