Miso ramen （みそラーメン）
What kind of dish is miso ramen??
Ramen is a dish made with pale yellow noodles made from wheat flour mixed with kansui (lye water).
Japanese ramen soups are typically soy sauce, miso, salt, and tonkotsu, with many variations being added daily, including curry and seafood.
Ramen soups vary by region. Popular as an inexpensive, convenient, and filling dish, it has become ingrained in people’s lives as a “national soul food.”
It has also become one of the most popular Japanese dishes among tourists from overseas.
Basic ramen flavors
- Shoyu ramen is popular in the Kanto region. Standard toppings include menma (bamboo shoots), naruto (fish cakes), seaweed, and egg.
- Miso ramen is said to have originated in Hokkaido and is characterized by its rich flavor. Standard toppings include corn, bean sprouts, and cabbage. The use of butter is a distinctive feature of Hokkaido miso ramen.
- Shio ramen (salt ramen) is characterized by a chicken and seafood-based soup with added salt. It is said that there are many famous shio ramen restaurants in Sapporo, Hokkaido. Toppings often include chicken char siu, shrimp, and green onions, which do not overpower the flavor of the soup.
- Tonkotsu ramen is widely loved in Kyushu, especially in Fukuoka Prefecture, and is known for its unique aroma. Popular toppings that stand up to the flavor of the soup, such as rich pork char siu, boiled eggs, pickled ginger, and takana, are popular.
Tonkatsu ramen and shio ramen are quite difficult to make at home, but miso and soy sauce are relatively easy to make and delicious.
The key to deliciousness is using lard. I make char siu at home to use as a ramen topping, and I use the lard produced during the process. This gives it a very rich flavor that cannot be obtained from vegetable oils.
Check out the recipe for char siu here! 👇 👇 👇
NUTRITION FACTS : Miso Ramen
Ramen ＆ Rmen Soup (No topping)
- 1156 Calories Protein 37.7 g Total Fat 21.3 g Total carbohydrates 219.0 g Sodium 15.0 g
INGREDIENTS : Miso Ramen (3SERVINGS)
- Grated garlic 2g
- Grated ginger 2g
- Lard 5g
- Sesame oil 5g
- Weipa 味覇 15g
- Soy sauce 10g
- Sake 10g
- Mirin 5g
- Water 400g～
- Miso 40g
- Chinese noodle (Ramen) 120g × 3
About Weipa
- 味覇 (Weipa)& 創味シャンタン（Somi Shantan）: Ingredients are chicken and pork. Somi Shantung and waeper are the same product, but the manufacturers and target customers are different.
- Somi Shantung: Sold by a company called Somi Shokuhinn for commercial use
- Weipa: Sold by a company called KOUKI-SHOKO for general customers.
How to make Miso ramen
- Grate the garlic and ginger.
- Heat the garlic, ginger, lard, and sesame oil. When you smell a nice aroma, turn off the heat.
- Put Ajinomoto, soy sauce, sake, sugar, and water in a pot.
- Dissolve the miso. A 1:1 ratio of blended miso and red miso is ideal. I use matured miso in my recipe video. Use whatever you like.
- Bring the ramen soup to a boil, then strain it through a colander. Miso loses its flavor easily, so it’s best not to cook it for too long.
- Boil the Chinese noodles in boiling water for the allotted time, then squeeze out the water thoroughly.
- Place the Chinese noodles, soup, braised pork, and nitamago on a plate.
- Add green onions and bamboo shoots to taste.
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