Miso Ramen
|
amount |
preparation |
Soup Base |
| Garlic |
2 cloves |
crushed |
| Ginger |
20g |
sliced |
| Kombu/Dried |
8x3cm |
Rinse all ash |
| Onion/Green |
3 to 4 |
|
| Pork/Mince |
300g |
|
| Water |
6 cups |
|
Soup |
| Garlic |
1 clove |
crushed |
| Miso Paste/Awase |
5 - 6 tablespoons |
|
| Oil/Sesame/Toasted |
|
|
| Sake |
2 tablespoons |
|
| Sauce/Soy |
1 tablespoon |
|
| Sugar/White |
1/2 teaspoon |
|
| Tobanjan |
1 teaspoon |
|
|
| Noodles/Ramen |
|
|
Directions
Soup Base
- Bring soup base ingredients to a boil
- Boil for 15 minutes
- Strain then return broth to pot
Soup
- Add all ingredients except Sesame Oil & crushed Garlic, to Soup Base
- just before serving add Sesame Oil & crushed Garlic just before serving
Serve with
- Ramen Eggs
- Cha Siu Pork
- Green Onions
- Corn (pan fried)
- Bok Choy / etc
References