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Miso ramen with butter side view

Easy Homemade Miso Ramen with Butter (味噌ラーメン)


  • Author: Yuto Omura
  • Total Time: 15 minutes
  • Yield: 2 portions 1x

Description

Chewy ramen noodles served in a rich and buttery miso broth, topped with seasoned pork, spinach, beansprouts, sweetcorn and green onion. (Serves 2)


Ingredients

Scale

Pork

  • 1 tsp Butter
  • 150g (6oz) Pork mince
  • 4 cloves Garlic finely diced
  • 1 tbsp Fresh ginger finely diced
  • 2 tbsp Spring onion white part, finely diced
  • 1 tsp Soy sauce
  • 1 tsp Mirin
  • 1 tsp Oyster sauce
  • 1/2 tsp Sichuan chilli bean paste (Tobanjan)

Broth / Noodles

  • 400ml Boiling water
  • 1 tsp Chicken stock
  • 1 tbsp Smooth peanut butter
  • 1 1/2 tbsp Awase miso paste
  • 2 portions Ramen noodles

Toppings

  •  30g (1 cup) Spinach
  • 100g (1 cup) Beansprouts
  • 2 tsp Sweetcorn tinned
  • 2 tsp Spring onion green part, finely sliced
  • 2 tsp Butter

Instructions

  1. Heat a pan on medium and add 1 tsp butter.
    butter melted in a pan
  2. Add finely diced garlic, ginger and spring onion (white part) to the pan and fry in the butter until fragrant.
    frying spring onion, garlic and ginger
  3. Add your 150g (6oz) pork mince, mix well and fry until the pork is cooked through.
    frying ground pork in the pan with garlic, ginger and spring onion
  4. Add 1 tsp soy sauce, 1 tsp mirin, 1 tsp oyster sauce and 1/2 tsp Sichuan chilli bean paste. 
    adding soy sauce, oyster sauce, mirin and tobanjan to the frying pan
  5. Stir the sauces in and continue to fry until the liquid is gone.
    frying the pork until liquids are gone
  6. Turn off the heat for now. 
  7. In a heatproof measuring jug, mix 400ml of freshly boiled water with 1 tsp chicken stock and 1 tbsp smooth peanut butter until dissolved.
    Mixing chicken stock and peanut butter with freshly boiled water
  8. Pour the mixture into the pan with the cooked mince and turn the heat on to medium.
    pouring broth into the pan
  9. Bring to a boil and then turn off the heat.
    bringing the miso ramen broth to a boil
  10. Now it's time to add the miso. Place 1 1/2 tbsp of miso onto a mesh spoon or ladle, dip it into the soup and then whisk it to break it up. This technique makes it easier to incorporate the miso into the soup smoothly without lumps.
    incorporating miso paste into a broth
  11. Add the beansprouts to the broth to allow them to cook in the residual heat. (No need to turn the heat back on.)
    cooking the beansprouts in the broth using residual heat
  12. Cook your noodles according to the packaging and add the spinach to the water in the final minute.
    blanching spinach with ramen noodles
  13. Dish up the noodles into a large bowl, pour the broth over the noodles and top with the pork, beansprouts and spinach.
    pouring broth over the noodles in a black serving bowl
  14. Garnish with spring onion (green part), sweet corn (straight from the tin is fine but you can microwave them if you prefer them warm.) and 1 tsp butter in each bowl.
    garnish miso ramen with sweet corn, spring onion and 1tsp of butter in a black serving bowl
  15. Enjoy!
    Butter miso ramen close up
  • Prep Time: 2 mins
  • Cook Time: 13 mins
  • Category: Noodles
  • Method: Boiling
  • Cuisine: Japanese

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