How to Make Ultimate Miso Ramen at Home - Easy and Delicious Rich Soup Recipe!

Konnichiwa! Welcome to Japanese Cooking Ichie. Today, I will show you how to make Japanese miso ramen. The soup, which is miso based and rich in the umami of pork and dashi, is an absolutely delicious dish. This time, you can make it easily without a blender. Let's get started. Today's recipe is for one serving. Please check the description for the list of ingredients. Now let's get ready to cook. First, prepare half a green onion, about 50 grams, and cut it diagonally. Cutting it diagonally makes the flavor soak in more easily and helps it cook faster. If you can cut it like this, it's perfect. Next, prepare 100 grams of bean sprouts. I'll use the bean sprouts just as they are, so no preparation is needed. Now let's move on to the soup preparation. First, prepare 3 grams of dried bonito flakes. You can use them as they are, but today we'll heat them in the microwave at 500 watts for 30 seconds. By heating the bonito flakes, they break down into finer pieces. This not only gives the soup a smoother texture, but also helps the umami flavor dissolve more easily. Once heated, simply rub the bonito flakes gently with your hands, and they crumble into a fine powder. Perfect. Next, prepare 80 grams of pork belly. You can use ground pork instead, but pork belly has more fat and makes the dish more flavorful. This time, we'll use the pork more for adding flavor to the soup rather than as a main ingredient. At first, pound the pork with a knife like this, and once it softens, start chopping it into small pieces. After chopping it up with a knife like this for about a minute, the pork will gradually become finer. Almost there. This is the source of the soup's flavor, so hang in there. If you can chop it for 2 to 3 minutes and it becomes this fine, it's perfect. Now, let's move on to making the soup. I'll be making the soup in the same pan, so make sure to use a deep frying pan. Add 2 teaspoons of sesame oil to a frying pan and saute the pork first. Put the pork in the pan and cook over medium heat. Stir fry until the pork is slightly browned. After 2 minutes, fat will begin to ooze out of the pork, as shown here. The fat from the pork is full of flavor, so stir fry it well to release as much as you can for a delicious soup. Once the pork has a slight browning like this, it's good to go. At this point, add the stock to the pot. Prepare 300ml of kelp stock. You can make dashi either by soaking 5g of kombu in 300ml of water for 3 hours, or by adding kombu after boiling the water and letting it sit for 20 minutes. If you want to keep it simple, you can just use dashi powder instead. Turn the heat up to medium and add the seasonings. 3g of bonito flakes. For a little sweetness, add 1tbsp of mirin, ½tsp of sugar. To add richness, add 1tbsp of cooking sake. For an extra kick of flavor, grate 1 clove of garlic and add it. Finally, add 5g of grated ginger to enhance the aroma. Hold off on the miso for now, and once it's boiling like this, be sure to turn off the heat. If you add miso to boiling water, the heat will make its nice aroma disappear, so make sure to keep the temperature just below boiling. Once you turn off the heat, add the green onions and the remaining seasonings. 2tbsp miso. 1tsp chili bean paste for some spiciness. If you don't like spicy food, you can use miso instead. 1tsp chicken stock powder. Finally, add 100g of bean sprouts. I like soft bean sprouts, so I add them at this point, but if you want to keep the texture, I recommend boiling them just before serving. Once you've added them all, simmer over low heat for 1-2 minutes. Once the bean sprouts are cooked through and softened like this, you can turn off the heat. Next, I'll boil the noodles. Place a deep pot filled with plenty of water on the stove and bring it to a boil. By the way, boiling the water helps to cook the noodles evenly and prevents them from sticking together. Once the water boils, add 100g of ramen noodles. Thick noodles go best with rich soups like miso ramen. Cook them for the time shown on the package, stirring occasionally to keep them from sticking. While the noodles are boiling, prepare the bowl. This time, I'll serve the ramen in this cute ramen bowl with a cat design. Drain the noodles well so the soup won't get diluted, then place them in the bowl. Next, pour the soup into the bowl, then place the toppings on top and it's done! Looks so delicious! Finally, I'll introduce some recommended toppings for ramen. First up is the classic soft-boiled egg. It looks even better if you cut it in half and place it on top. Then, top with seaweed, char siu pork and finally corn to complete it. Now, let's eat! The kick of garlic and slightly spicy flavor will whet your appetite, the rich miso soup coats the noodles perfectly, it's absolutely delicious. I'm confident this is the best miso ramen you can make at home. The soup, with miso, pork and dashi blended together, is rich and amazing. It's easy to make and so delicious that you'll want to drink every last drop. I definitely recommend trying it at home. I hope you are enjoying today's video. If you enjoyed the recipe, please let me know. If you liked this video, please subscribe to the channel and give it a thumbs up. We also have social media like Instagram, so please check them out in the description. Thank you for watching and see you in the next video! ありがとう!