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

medium saucepan

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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