Miso Ramen


I wasn't feeling 100% today and I wanted something hot and soothing to the stomach. I didn't want to put too much effort on lunch so I decided to have some ramen. The thing was, I didn't have the necessary ingredients to make a good one, so I walked to Kang's Korean Grocery to pick up a few things I needed to make a good tasting ramen. I mean, if you were to make something, better use the right ingredients right? Otherwise you'll end up not eating the food you prepared and ordering out instead! Hehehe... (Read On by clicking Read More -->)
So while I was in the car on my way home from work at around 1 (super hungry by the way), I checked my email in my phone where I store most of my recipes and checked which ones I needed: ground pork and miso. So I dropped off my things at home and walked to Kang's, which by the way, is the greatest mini grocery in Salcedo village. It's worth the 15 minute walk there.

Anyway, I like my ramen simple. No veggies, or a whole lotta ingredients. Just the meat, the broth, the noodles, and bamboo shoots if they have 'em.


YIELD: 2-3 persons


1 Tbsp Vegetable Oil
1 Garlic clove, minced
1 tsp minced fresh ginger
2-4oz. ground pork
4 cups chicken broth (1 chicken bouillon dissolved in 4 cups hot water)
1/4 cup Japanese mirin
1 Tbsp white sugar
4 Tbsps soy sauce (Kikkoman)
5 Tbsps miso paste
2 bunches Egg noodles. (I love using GoodLife Egg Noodles, Pancit Canton. It doesn't get soggy easily and it remains chewy for a long time!)
Togarashi (this is the Japanese chili powder) -to taste, but I put 2 tsps.
1/2 tsp sesame oil

Optional Ingredients:
2 oz. Bamboo shoots (fresh, packed)
5 oz. bean sprouts
4 oz. cabbage, chopped
2 oz. carrots, cut into thin strips


Dissolve the chicken bouillon in 4 cups of hot water and set aside. I love Massel's because it's salt reduced and there are no preservatives or MSG!


Mince the garlic and the ginger, and set aside. Heat a small pot and saute your garlic and ginger. Don't burn the garlic!


Add the pork and saute until the meat is no longer red. If you want the veggies and bamboo shoots, add them after the pork has browned. If not...


Add the broth and bring to a boil. Stirring occasionally. 


Add the soy sauce and sesame oil.


Add the sugar and the Mirin.


Add the miso paste. You can always add more later on if you want a stronger taste.


8. Put some chili! I don't like spicy food but this powder gives it a little bit of "authenticity" to the ramen.

Bring to a boil and taste the soup. Adjust accordingly. If you want it more salty, add salt. If you want a move soy-flavor, add soy sauce, if you want it sweeter, add sugar not mirin.


Add your noodles last because they cook easily. I like it real chewy so I just leave them there for just a while and I scoop them out already into a bowl and pour the soup over.


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