Miso Ramen

Rich umami from three different miso varieties mingles with aromatic garlic, ginger, and shallots, while ground pork adds savory depth to this quicksilver broth. Toasted sesame oil and seeds bring nutty warmth to every spoonful, creating a bowl that feels both comforting and sophisticated. Perfect for weeknight cravings when you want restaurant-quality ramen in just 25 minutes.

Ingredients

2 cloves garlic, minced

1/2 tsp ginger, grated

1 shallot, minced

1 tbsp toasted white sesame seeds

1 tbsp toasted sesame oil

1/4 lb ground pork

1 tsp doubanjiang (spicy chili bean paste)

3 tbsp miso

1 tbsp sugar

1 tbsp sake

4 cups chicken stock

1 tsp Diamond Crystal kosher salt, to taste

1/4 tsp white pepper powder

2 servings fresh ramen noodles (10-12 oz)

Instructions

Prepare toppings ahead of time, including chashu and ramen eggs at least a day in advance if making homemade.

Mince or press the garlic and grate the ginger. Mince the shallot and set aside.

Grind the sesame seeds, leaving some unground for texture. Set aside.

Preheat a medium pot over medium-low heat. Add the sesame oil, then add the garlic, ginger, and shallot. Stir-fry until fragrant.

Add the ground pork and increase heat to medium. Cook until the meat is no longer pink.

Add the doubanjiang and miso. Quickly blend well with the meat without letting them burn.

Add the ground sesame seeds and sugar, and mix well.

Add the sake and chicken stock. Bring the mixture to a simmer.

Taste the soup and add salt and white pepper as needed. Cover and keep simmering while you cook the noodles.

Bring a large pot of unsalted water to a boil. Ladle some hot water into ramen bowls to warm them.

Cook the ramen noodles according to package instructions, about 15 seconds less for al dente texture.

Drain the noodles well with a mesh sieve and divide into the warmed bowls.

Ladle the hot soup broth over the noodles and arrange your desired toppings on top. Serve immediately.