30-Minute Miso Ramen Broth

Ingredients

• 230 grams Ground Pork (lean, finely crumbled)
• 30 grams Onion (grated)
• 25 grams Carrot (grated)
• 25 grams Ginger (peeled and grated)
• 20 grams Garlic (minced or grated)
• 1 tablespoon Hatcho Miso (dark, aged soy miso)
• 0.25 teaspoon Baking Soda (helps accelerate caramelization)
• 1 tablespoon Vegetable Oil (neutral oil)
• 4.5 cups Chicken Stock (low‑sodium)
• 2 tablespoons Sake (Japanese rice wine)
• 10 grams Powdered Gelatin (unflavored)
• 4 tablespoons Red Miso (nutty, umami‑rich)
• 1 tablespoon Saikyo Miso (sweet, mildly creamy)
• 1 tablespoon Cultured Unsalted Butter (room temperature)
• 200 grams Curly Yellow Ramen Noodles (fresh or dried, 2 servings)
• 1 piece Ramen Egg (Ajitama) (soft‑boiled, marinated)
• 2 slices Chashu Pork Slices (pre‑cooked, thin)
• 2 tablespoons Menma (Fermented Bamboo Shoots) (drained)
• 2 tablespoons Corn Kernels (sweet corn, frozen or canned)
• 1 tablespoon Scallion Stems (white part, minced)
• 1 tablespoon Scallion Greens (green part, chopped)

Instructions

1. Measure and Prepare Ingredients

   Weigh all aromatics and pork on the kitchen scale. Grate the onion, carrot, ginger, and garlic. Set miso, baking soda, oil, stock, sake, gelatin, and butter aside.

   Time: PT5M

2. Caramelize Pork and Aromatics

   Heat the large frying pan over medium‑high. Add vegetable oil, then the ground pork. Sprinkle baking soda and add Hatcho miso. Continuously crumble the pork with a spatula while the aromatics are added. Let the mixture sit 20‑30 seconds without stirring to develop fond, then stir. Repeat until the mixture is deeply browned and a fond layer forms.

   Time: PT8M

   Temperature: medium‑high

3. Deglaze with Sake

   Pour the sake into the pan and use the spatula to scrape up all browned bits from the bottom.

   Time: PT1M

   Temperature: medium‑high

4. Add Stock and Gelatin, Bring to Boil

   Add the chicken stock and powdered gelatin. Stir until gelatin dissolves, then bring the mixture to a rolling boil.

   Time: PT3M

   Temperature: boiling

5. Simmer for Flavor Extraction

   Reduce heat to maintain a gentle simmer and cook for 10 minutes, allowing flavors to meld.

   Time: PT10M

   Temperature: gentle simmer

6. Strain the Broth

   Place a fine‑mesh strainer over a clean pot, pour the broth through, and press the solids with the back of a spoon to extract as much liquid as possible. Discard solids (or save for fried rice).

   Time: PT2M

7. Incorporate Miso and Butter

   Return the strained broth to low heat. Whisk in red miso, Saikyo miso, and the tablespoon of butter until fully dissolved.

   Time: PT2M

   Temperature: low

8. Emulsify the Broth

   Using an immersion blender, blend the broth for about one minute until the fat, gelatin, and miso form a smooth, creamy emulsion.

   Time: PT1M

9. Keep Broth Warm

   Transfer the broth to a small saucepan and keep over low heat, ensuring it does not boil.

   Time: PT2M

   Temperature: low

10. Cook the Ramen Noodles

    Bring a pot of water to a rolling boil. Pre‑heat the ramen bowl with hot water, then add the noodles. Cook 2‑3 minutes (or per package), then drain.

    Time: PT4M

    Temperature: 212°F

11. Drain and Shake Noodles

    Place the drained noodles back in the bowl, give them a good shake to remove excess water so the broth stays thick.

    Time: PT1M

12. Assemble the Ramen Bowl

    Place noodles in the pre‑heated ramen bowl, ladle the hot miso broth over them, then add minced scallion stems, chopped scallion greens, corn, menma, chashu slices, and the ajitama egg. Serve immediately.

    Time: PT3M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

70g

Fat

20g

Fiber

3g