In my videos, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients available outside of Japan.
In this video, I am cooking Miso Ramen. It is super easy and can be made in under 30 min. If you don't have access to Miso, you could use soy sauce instead.
Ingredients for Miso Ramen Water 1 1/2 cups (375 ml) Ground pork 100-150 g (4-6 oz) Scallion 2 bundle Garlic 1-2 cloves Ginger 1 small piece Miso 1 1/2 Tbsp Soy sauce 1 Tsp Chilli bean sauce (Toban djan) 1/2-1 Tsp Sugar 1 Tsp Sesame oil (or any frying oil) 1/2 Tsp Baking soda 1 Tsp for 3 cups of water Angelhair pasta 1 portion Bean sprouts (optional)
Welcome to Taiji's Kitchen. Today I'm going to show you how to make miso ramen.
Ramen is probably nowadays pretty well known in the world as one of the typical
Japanese food. There are a lot of ramen restaurants nowadays or you might see in
anime or you might know from this little instant ramen little package. But if you want to make it
from scratch, it's really hard work. It takes a lot of time. So this recipe that I found on
internet, it only takes about half an hour and it's really easy to make. Then let's get started.
Here are the ingredients for miso ramen. I have ground pork. I also have clove of garlic and a
piece of ginger. Then for the topping, I have here bean sprouts and if you don't have sprouts,
you could use other vegetable like cabbage or napa or spinach or whatever vegetable you may
have in the fridge. And then two scallion, one and a half for the soup and one for the condiment.
Then I also have butter. Some people like to put butter in the miso soup. You may find the matching
of miso and butter rather strange but they match actually pretty well together and butter kind of
rounds up the edge of miso. And then I also have capellini for the noodle and as you may know for
my other video of yakisoba, if you cook pasta with baking soda, it'll kind of imitate the flavor of
ramen. Then for the soup, I have miso, soy sauce, brown sugar and sesame oil and chili bean sauce.
It's called tobanjan. If you don't have this, you can use any other chili sauce or if you don't like
it spicy, you can make it without it. Still if you want to have it spicy, then you could just
substitute it with regular chili although it won't have the same kind of depth to the flavor.
And if you don't have miso, then you could make it without miso and instead substitute it with
soy sauce. Then it won't be miso ramen but instead shoyu ramen but still surely it'll taste good.
So let's prepare the ingredients. I'm going to just ground up the garlic and then ginger.
So we're going to cut up the scallion. So we're going to use one and a half for the soup.
I'm going to take the bottom off and what I'm going to do is I'm just going to cut this in half
then here it doesn't have to be very finely cut. Just kind of pieces like this
and then the rest. I'm going to cut these in thin slices for the condiments
and that comes at the very end. Let's start cooking. Here in this pot we're going to make
the soup and I'm going to heat it to high and put some sesame oil and while we cook the soup
here I'm going to pre-cook the bean sprouts. So the pan has been heated. I'm going to put in first
the ground up garlic and ginger and then right away the cut up scallion. I'm going to bring the
heat to medium so that it doesn't burn. So once the scallion has gotten a little bit soft I'm
going to put in the meat. So the water has come to a boil. I'm going to put in the bean sprouts.
So once this comes to a boil it's finished. So I'm going to drain it. So this is finished.
So once the meat is all cooked I'm going to put in here doubanjiang. About a half a teaspoon to
a teaspoon depending on how spicy you like. When you're making anything spicy you want to
fry the chili because actually the chili flavor is oil-based not water-based. So if you just put
in water the spiciness doesn't really come out so much. So you want to kind of fry it with oil
when you have chili. And then here I'm going to put in one tablespoon of soy sauce. Now I'm going
to put in here one and a half cup of water. While we wait for the soup to be made I'm going to cook
here about three cups of water for the pasta. So the soup is boiling. I'm going to add in here
about a teaspoon of sugar. And then I'm going to add one and a half tablespoon of miso.
And then I'm going to turn off the heat. So we're going to have a little taste.
All perfect. So the water has come to a boil. I'm going to add in first baking soda.
About half a teaspoon. I'm going to put about that much of pasta. We're going to time it for
three minutes. So I'm going to turn the heat to medium and I'm going to heat the soup again to
high. So three minutes has passed. What I'm going to do is I'm going to drain the pasta water
to the bowl that I'm going to serve ramen noodle because this is going to warm up the bowl.
And then I'm going to put in the noodle. So just as it's finished the soup is also finished.
I'm going to put in the bean sprouts on the side like so. And the condiments of scallion.
Looks great. Let's eat. Itadakimasu. Oh that looks delicious.
So warning I'm going to slurp. If you don't like the slurping noise please skip this part.
This is good.
Oh this is really rich. So there's a lot of flavor to this whole soup. There's meat,
there's the scallion. Both are full of umami and it adds to that miso and
soy sauce and this tobanjan, the spicy sauce. Oh it's really good.
Oh the soup is great. So I'm going to put in the butter. I actually used to
not like the concept of putting butter in miso ramen but as I tried it here when I'm
outside of Japan I realized oh the miso and butter actually matches really well.
Yep definitely. Butter adds another layer to the soup. Really good.
So you might be wondering why I have rice with ramen but for those who've been to Japan you
know a lot of people do eat ramen with rice. A lot of ramen restaurants serve ramen together with rice.
And this is miso ramen and of course miso is going to match rice perfectly.
This is just really good.
Oh that was really delicious and really filled me up and warmed me up so I'm sweating a little bit.
So this recipe is a little bit more complicated and requires a little more ingredients than my
other videos but it's really worth the effort and I hope you try it at home yourself. If you
like what you saw please subscribe and I look forward to see you in the next video. Bye!
