Miso Ramen

Storing and Planning Ahead

Tare keeps 3 weeks refrigerated and broth 4 days. Cook noodles and toppings fresh for each bowl.

How to Make Miso Ramen

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1. Whisk all the tare ingredients together into a smooth paste. Divide it between four deep, pre-warmed bowls — about 3 tablespoons each.

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2. Bring the stock to a bare simmer and keep it hot. Do not add the miso to the pot.

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3. Heat the neutral oil in a wok over high heat and fry the minced pork hard for 5 minutes until browned and crisp at the edges.

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4. Add the beansprouts and sweetcorn and toss for 90 seconds — they should stay crunchy.

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5. Boil the noodles for the time on the packet, usually 90 seconds to 2 minutes, and drain very thoroughly.

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6. Ladle the hot stock into each bowl and whisk it into the tare until fully dissolved.

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7. Add a teaspoon of sesame oil to each bowl and swirl — this is the aroma layer that keeps the soup hot.

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8. Lower a nest of noodles into each bowl and lift it gently with chopsticks so the strands separate.

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9. Top with the pork mixture, half an egg, spring onions, a knob of butter and a sheet of nori. Serve immediately.

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Tips for Success

• Never boil the miso. Whisk it into the bowl and pour the broth over.
• Warm the bowls. A cold bowl drops the soup below serving temperature before it reaches the table.
• Drain the noodles hard. Water clinging to them dilutes the broth you spent hours on.

Behind the Recipe

Miso is never boiled: its aromatics are volatile and a rolling boil flattens them, so the tare is whisked into the bowl and the hot broth poured over. The layer of aroma oil on the surface is functional — it traps heat, which is why a good ramen stays scalding to the last mouthful.

Serving Ideas

A cold beer · Gyoza on the side · Extra chilli oil at the table

Sides from the same cuisine on this site: Nasu Dengaku.

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

What's in a Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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