A great ramen recipe can be made at home with traditional ingredients. A ramen broth is quick, easy, and delicious! You can find many variations of ramen soups, including the Yakimiso ramen soup. Read on for tips on making a good noodle broth. And remember, it’s best to prepare your toppings first before adding them to your noodle soup.

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Yakimiso Ramen Recipes

Yakimiso Ramen

Kururi, one of the most famous miso ramen shops in Tokyo, one day suddenly shut its doors. No one really knew why, as they had a constant hour-long line every day of the year. Some people said the master was just tired of making ramen. Though no one knows his secret recipe, one technique he used was to stir-fry the soup in a wok before serving. This concentrates the flavors and makes the ramen extra hot (in temperature, not spiciness). Recreate this crowd-drawing technique at home with this unique recipe.

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Course: Noodle

Cuisine: Japanese

Keyword: miso ramen, ramen, yakimiso

CookingStyle: Stir-frying

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: bowls

Calories: 569kcal

Author: James Anderson

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Equipment

How to cook Yakimiso Ramen - Stir-Fry Miso Noodles 2

medium saucepan

How to cook Yakimiso Ramen - Stir-Fry Miso Noodles 3

wok

Ingredients

1 cup bean sprouts
Vegetable oil for frying
Salt
ground black pepper Freshly
¾ cup Basic Miso Tare
5 cups clear soup any type
1⅓ pounds noodles fresh, such as Chukasuimen
4 to 8 slices Pork Chashu
Negi

Instructions

Bring a medium saucepan of water to a boil over medium-high heat. Blanch the bean sprouts in the boiling water for 20 seconds. Drain.
In a wok, heat a bit of vegetable oil over high heat. Stir-fry the bean sprouts with a little salt and pepper.
Add the miso tare and soup to the wok. Continue to cook over high heat for a few minutes.
With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat. Cook the noodles. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
About 30 seconds before the noodles are finished cooking, ladle the soup and bean sprouts into the ramen bowls.
Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
Place 1 or 2 slices of chashu and a sprinkle of negi neatly on the ramen. Serve immediately.

Notes

Be sure to serve this one quickly; the hot soup will continue to cook the noodles as soon as you put them in the bowl.

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Nutrition

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Alternative Method: Yakimiso Ramen using a Pressure Cooker

Ingredients:

2 tablespoons sesame oil
4 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons miso paste
4 cups chicken broth
2 tablespoons soy sauce
1 tablespoon mirin
500g pork belly, sliced
4 servings ramen noodles
2 boiled eggs, halved
Green onions and nori, for garnish

Method:

Sauté Aromatics: Begin by setting your pressure cooker to the sauté mode. Add the sesame oil, and as it warms, the rich aroma filling your kitchen will be the first signal of the deliciousness to come. Introduce minced garlic and grated ginger to the oil, and sauté until the aroma of the golden, tender bits invigorate your senses.
Mix in Miso: Now, it’s the miso paste’s time to shine. Stir it in, letting each grain marry the harmonious duo of garlic and ginger. A minute is all it takes for the transformation.
Broth Infusion: Gently pour in the chicken broth. Witness the miso dissolve, turning the liquid into a golden pool of intense flavor. Add soy sauce and mirin; stir with a loving touch ensuring every ingredient finds its rightful place in this melody.
Pork Belly Bliss: Nestle those succulent slices of pork belly into the broth. Seal your pressure cooker, switch to high pressure, and set the mystical culinary dance into motion for 20 minutes.
Noodles & Serve: Release the pressure and unveil a sight that is as pleasing to the eyes as it is promising of the flavors to come. On the stovetop, cook your ramen noodles al dente. Lay them graciously in bowls, pour over the mesmerizing broth, and adorn with pork slices, halved boiled eggs, a sprinkle of green onions, and a sheet of nori.

Tips for making Yakimiso Ramen

Serving Suggestions

Recommended Sides and Garnishes: A sprinkle of sesame seeds can add an earthy touch, while a dash of chili oil can elevate the heat for spice aficionados. Envision finely chopped green onions adding a vibrant burst of color and a refreshing contrast to the rich broth.
Beverage Pairings: A glass of white wine, particularly one with a slight acidity, like Sauvignon Blanc, can cut through the richness and enhance the underlying flavors. For a non-alcoholic alternative, a cold, crisp iced tea, infused with a touch of jasmine, can be an ethereal companion to your ramen.
Alternative Serving Styles: Consider presenting the Yakimiso Ramen in traditional Japanese ramen bowls to enhance the authentic dining experience. Or, for a contemporary twist, serve it deconstructed, allowing guests to merge ingredients to their liking, making each bite a personal masterpiece.

Cooking Tips

Tips for the Best Results: Always opt for fresh, quality ingredients. The miso paste, a cornerstone of this dish, should be fresh and aromatic. Remember, patience is a virtue; allow the pork belly to cook slowly, letting the flavors seep in and intensify.
Common Mistakes to Avoid: Overcooking the noodles is a sin in the holy book of ramen. They should be al dente, offering a slight resistance to the bite. Also, the balance of flavors is key. Too much soy sauce can overpower the delicate dance of tastes, turning the symphony into a cacophony.

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FAQs about Yakimiso Ramen

How Can I Store Leftover Yakimiso Ramen?To store leftovers, separate the noodles from the broth to prevent them from turning soggy. Store them in airtight containers. The broth can be kept in the refrigerator for up to 3 days, while noodles should ideally be consumed within 2 days for optimal taste and texture.

Can I Use a Different Type of Meat? Absolutely! While pork belly is traditional, feel free to experiment with chicken, beef, or even tofu for a vegetarian twist. The key is to ensure the meat or substitute is cooked and seasoned to perfection.
What if I Don’t Have Miso Paste? While miso paste imparts a distinctive flavor, in its absence, try using soy sauce with a touch of tahini as a substitute. It won’t replicate the flavor but will offer a delightful alternative.

How Can I Make My Ramen Spicier? Incorporate chili oil or sliced red chilies to intensify the heat. You can also experiment with a dash of hot sauce or sprinkle crushed red pepper flakes for an extra kick.

Can I Freeze The Broth? Yes, the broth freezes beautifully. Pour it into freezer-safe containers, leaving some space at the top for expansion. It can be stored frozen for up to 2 months. Thaw in the refrigerator overnight and reheat on the stove, bringing it back to the epitome of warmth and flavor.

Dive into our authentic Yakimiso Ramen recipe! Master the art of balancing flavors and textures with our step-by-step guide. Get ready to indulge!

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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