Japanese Miso Ramen Recipe

Kaori's Kitchen Ramen Class Recipes

**You may need to buy a digital scale, as many ingredients are in ounces or grams

Ramen Noodles

• 1 cup flour (bread flour yields an even chewier noodle, but all purpose also works fine)
  
• 1 egg
  
• 1 tablespoon kansui potassium carbonate solution (can be found in any Chinese store)
  
• 1 tsp water
  

Instructions:

• Put flour in a bowl and make a well in the middle of the flour
  
• Crack the egg into the well, and add the tablespoon of kansui into the well. Break egg yolk with a fork, and then start stirring the flour into the center of the egg and liquid.
  
• When dough starts to become shaggy, use hands to knead the dough until smooth in texture and in consistency
  
• Roll out dough with a pasta maker or rolling pin to desired thinness, and cut with a manual pasta cutter or fold dough into thirds and cut with a knife.
  
• Bring water to a rolling boil and cook for 2 minutes on high heat. Drain noodles and place in ramen. Enjoy!
  

Tonkotsu Broth (enough for 15 bowls)


Ingredients:

• 1 large carrot
  
• 1 sheet of kombu
  
• 5 lbs pork bones (pork back, pork trotters, any kind of pork bone)
  
• 5 oz ginger, sliced
  
• 5 oz whole garlic
  
• 1 bunch green onion
  
• 1 onion
  

Instructions:

• Prepare two pots of hot water.
  
• Put all bones in a pot of water, bring to a rolling boil and boil on high heat for 10 minutes. Give thhe bones an occassional stir so that more foam can come out.
  
• Dump out bones into a strainer, and wash each bone by hand under sink water.
  
• Put bones into fresh pot of water and bring to a boil. Skim away any additional foam for a few minutes. Add in all of the other ingredients and make sure it is at a rolling boil for 8 hours (should be on high or medium high). Make sure to refill the pot with water to it's original level. 2 hours before the stock is done, there is no need to refill it. Just let it boil until the 2 hours is up. Placing a lid on top helps to reduce energy costs.
  

Spicy Miso Paste for Miso Ramen (enough for 15 bowls)
(you will need a digital scale for this)


Ingredients:

• Mild Miso Paste, 357 g
  
• Tobanjan, 172 g
  
• Sugar, 109.5 g
  
• Sesame Oil, 96 g
  
• Soy Sauce, 36 g
  
• Mirin, 15 g
  
• Sake, 18 g
  
• Grated ginger, 15 g
  
• Grated garlic, 20 g
  

Instructions:

• Mix all ingredients together, cover with a lid, and cook on low for 20 minutes on stove, stirring from time to time. Store in container. Keeps for a week, and can also be frozen!
  
• To make 1 Serving of the Miso Ramen: Place 1 heaping tablespoon of spicy miso paste for every 2 medium-size ladles of soup. Adjust to taste.
  

Toppings

Chashu Pork
(recipe by Nami)

Ingredients

• ¾ lb. pork belly or pork shoulder block
  
• 1 tsp. salt
  
• ½ Tbsp. oil
  
• 2 inch ginger, sliced
  
• 1 green onion stalk
  

Seasonings

• ⅔ cup water
  
• ⅓ cup sake
  
• ⅓ cup soy sauce
  
• 3 Tbsp. sugar
  

Instructions:
1. Peel and cut ginger into rough quarters. Save for later.

2. Sprinkle and rub the salt on the pork shoulder piece. Roll it into a log with butcher’s twine, keeping the thick fat on the outside. Start tying from the center of the log toward left and right.
3. Heat the oil in a cast iron skillet (or regular frying pan) over high heat and brown the fat side first, then flip over to brown the other side. It’ll take about 10 minutes.
4. While browning, put all the ingredients for seasonings in a heavy-bottom pot (or regular pot).

1. Place the pork shoulder in the pot and add ginger and negi and bring it to a boil. After coming to a boil, place a secure lid on top of the pot and turn to medium heat.
   
2. Continue to cook with the lid on for 1.5 hours.
   
3. Take out the pork shoulder carefully and place in fridge or freezer for 2 or more hours. This will help the pork to firm up so that you can cut it into nice semi-thin (¼ inch or ½ inch) slices. You can cut it while hot too but it may break apart so I recommend some cooling time
   
4. This is an optional step, but use a propane torch or broiler to sear each slice of pork belly to enhance the flavor. Enjoy!!
   

Shoyu Tamago (Soft-Boiled Eggs):

Ingredients:

• 5 eggs (enough for 10 bowls of ramen, since eggs will be cut in half). You can add in more, too!
  
• Water for cooking eggs
  

Method:

1. In a small pot, heat up water to a rolling boil.
   
2. Place the eggs in the water gently, with a spoon to prevent cracking. Eggs should be fully submerged and water should be boiling when eggs go in, so be careful not to crack the eggs by dropping them into the pot. Immediately set a timer for 6 minutes.
   
3. Meanwhile, prepare an ice bath for the eggs (ice cubes and water). After 6 minutes are up, immediately put the eggs into the ice bath to stop the cooking process.
   
4. Wait 5 minutes, crack eggs lightly on the counter, then peel shell off of the eggs very carefully, as the egg is still soft on the inside
   
5. Mix together a solution of 25% soy sauce to 75% water. Put eggs into this solution. Eggs must be fully submerged.
   
6. Marinate for 3 days. They can be eaten earlier than 3 days, but 3 days is best.
   

Optional Toppings:

• Soft-boiled eggs, cut in half
  
• Thinly-sliced green onion
  
• Japanese fishcake (called “Naruto-maki”)
  
• Seasoned Japanese Bamboo Shoots, called “Menma”
  
• Sliced, cooked shiitake mushrooms
  
• Nori, dried Japanese seaweed sheets (like the ones used to make sushi rolls)