Japanese miso ramen noodle soup

 

Ingredients for the Broth.

1 bulb garlic, cut into halves

1 medium size onion, peeled and cut into halves

2 ginger slices

2 medium size carrot

1 leek

4 green onions

10 dried shiitake mushrooms

1 sheets kombu, dried seaweed

1 L of water with vegetable or chicken stock

½ cup Sake

For the Chashu.

500 gram Pork belly 

For the Tare (Sauce) 

1 cup of Soy sauce

3/4 cup Sake

3/4 cup Mirin

Ginger, sliced

1 clove Garlic

 

For the Flavored Oil

½ cup extra virgin olive oil

3 thin ginger slices

2 cloves garlic, Puree

bonito flakes

 

For the Spicy Miso Tare.

½ cup red miso

2 Tbsp chili bean paste

½ cup sake

½ cup mirin

 

For the Seasoning, noodles and toppings.

2 Tbsp soy sauce

¼ tsp black pepper

Ramen noodles

Chopped spring onions

Enoki sliced

Shiitake sliced

Shimeij sliced

Mini Paksoy washed and cooked 

Bean sprouts washed

Narutomaki thinly sliced

Marinared Ramen egg

Nori sheets

 

Preparing.

In a cooking pan put some olive oil, ginger, garlic and sauté until it gets a little brown after that add all ingredients for the soup except the sake and pork.

 

Bring the broth to boil and reduce heat to medium and simmer for 45 minutes.

 

Meanwhile we can prepare the shashu (porkbelly), flavored oil and the spicy miso tare.

It’s the time to add the pork belly into the broth for chashu.

 

Cook the pork until it’s fully cooked. If your pork is one large piece, simmer 1 hour and 20 minutes. 

When the chashu pork is done cooking remove the chashu portion pork pieces from the cooking pan add the shashu tare over the pork in a bowl and over and let it cool in a refrigerator.

 

When its cooled down you can slice the chashu pork into thin slices.

Now you can set it aside to use it as topping for bowl of ramen.

 

In a sauce pan, combine all the ingredients for the flavored oil and let it infuse the flavors over low heat for 8 to 10 minutes. Remove the pan from heat and let it cool.

 

In another sauce pan, combine all the ingredients for the spicy miso tare and add it into your soup.

Bring it to boil over medium high heat and let it keep boil for 2 to 3 minutes and remove it from the heat.

Now you can take out the shiitake, enoki and shimeji.

 

Turn off the heat and remove all the solid ingredients from the broth as well.

You can slice the shiitake, enoki and shimeji.

 

Drain the flavored oil into a separate bowl and set the clean oil aside.

The remains from the flavored oil you can jus it for the shiitake, enoki and shimeji.

Also add the soy sauce and mix everything together and set aside.

 

When you are ready to serve the ramen, bring a pot of water to boil to cook ramen noodles and bring the broth to boil.

 

Cook the ramen noodles by following the package you’re using because every ramen has different cooking instructions! 

 

In a serving bowl 1 Tbsp flavored oil and 2 cups of boiling hot broth.

 

Add the cooked noodles into the bowl the mushrooms,mini paksoy bean sprouts, shashu, chopped spring onion, marinated ramen egg, nori and a thin slice of the Narutomaki.

 

Now the last important thing is enjoy this amazing soup !!

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