Miso Ramen

Method

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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.

   Mark done Start 90 sec timer

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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Chef’s Tips

• 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.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

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

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.