Main ingredients 🥩
pork bone brothawase miso pastegreen onionsoybean sproutsramen fresh noodlesbraised pork (for chashu)green chili pepperminced garlic
Okjubu's Miso Ramen
Rich pork bone broth infused with smooth awase miso, topped with charred soybean sprouts and torched chashu for a savory, authentic ramen experience
🙋 Recommended for
- ⭐ Those who want to easily make authentic Japanese ramen shop-style miso ramen at home
- ⭐ People who enjoy the deep harmony between rich meat broth and savory miso-based soup
Ingredients needed 🛒2 servings
- pork bone broth 1L
- awase miso paste 3 tablespoons (about 60g)
- green onion a little
- soybean sprouts as needed
- ramen fresh noodles 2 servings
- braised pork (for chashu) several pieces
- green chili pepper 1
- minced garlic 0.5 tablespoon
Recipe 🍳
- Bring 1L of prepared pork bone broth to a boil, then strain and gradually whisk in 3 tablespoons of awase miso paste until smooth and free of lumps.
- Add finely chopped green onion to the miso-infused broth to enhance aroma.
- Sauté soybean sprouts in a pan over high heat, quickly stir-frying until they develop a smoky flavor.
- Boil 2 servings of fresh ramen noodles in boiling water for about 2 minutes, then drain and place in a bowl.
- Pour the miso broth over the noodles, then top with sautéed soybean sprouts and braised pork.
- Use a torch to lightly sear the surface of the pork, adding a subtle smoky aroma.
- Garnish one side of the bowl with finely chopped green chili pepper and minced garlic to complete.
- Dissolve awase miso paste into pork bone broth through a sieve, then add green onion.
- Sauté soybean sprouts over high heat to develop smokiness; cook fresh noodles for 2 minutes and place in bowl.
- Pour broth over noodles and top with sautéed soybean sprouts and braised pork.
- Torched the pork with a torch and serve with chopped green chili pepper and minced garlic on the side.
Cooking tips 💡
- Use 'awase miso (mixed miso)' paste for a familiar, deep miso ramen flavor that's easy to achieve.
- For enhanced umami, mix the minced garlic garnish thoroughly into the broth just before eating.
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