Just like my post on Tonkotsu Ramen, I’ve split this post into several sections based on the different components of the miso ramen too. The last section, as usual is where I assemble everything.
The broth for this ramen takes a little lesser time that the tonkotsu broth, so you can attempt this recipe in a day, if you have all day free.
A quick summary of how long the whole process is likely to take:
Katsuboshi Salt – 5 mins
Chicken Broth – 6-8 hours boil time + 1 hour prep, clean etc.
Wheat noodles – 1 hour (kneading + resting + prep)
Chashu Pork Belly – 4 hours
Eggs – 30 mins
Katsuboshi is the most often used along with konbu (kelp) to make dashi – a seafood stock that add umami to most Japanese soups.
local dried fish
- Toast the dried fish on a pan for a couple of minutes or for about 3 minutes in an oven at 200 degrees.
- When it cools, combine equal parts of dried fish and salt and grind the mixture to a powder.
- This can be stored in an airtight container in your refrigerator for about 3 months.
Different styles of ramen call for different kinds of broth. While most broths have a chicken base, they may be served with additional flavouring or mixed with a seafood broth as a “double soup”. This broth has chicken, miso paste and a few other ingredients. The miso paste adds the umami and the saltiness required to give the broth it’s wonderful flavour.
(makes 10-12 cups)
One 2 kg whole chicken (or two smaller ones)
8-10 cloves of garlic, skin on, smashed
2 onions, unpeeled and halved
2 bay leaves
12-15 black peppercorn
1-2 tbsp coriander seeds
2-3 tbsp misto paste
LOTS of water
- Clean the bird and trim as much fat from it as possible.
- Put the chicken in a large pot, along with the giblets, heart, liver etc, if you like.
- Add enough water to the pot (you may need close to 5 litres of water for a 2 kg bird) so that you have about twice as much water as the volume of the bird. The bird should be fully submerged in the water.
- Heat the pot and let the water simmer. After about an hour, you will see some scum rise to the top. Remove it with a spoon and continue to let the chicken cook, skimming off the scum for the next few minutes.
- Lift the chicken out of the pot for a few minutes, so that you can clean off any residual scum and immerse the bird back into the pot to cook.
- Ensure that the water level in the pot doesn’t fall, so that your resultant stock is light and clean.
- Continue letting the chicken and water boil for at least 4- 5 more hours, stirring occasionally.
- The chicken broth must cook for a total of 6 hours, at least. At the 3 hour mark, you can add in some halved onions and smashed cloves of garlic. You can also add in some black peppercorn, bay leaves and whole coriander seeds at this point.
- About 4 hours in, the chicken should begin breaking down. Press it with a spoon to help it fall apart.
- In the last hour, add in the miso paste. This is usually a mixed miso paste (white + red), but feel free to experiment and come up with a delicious miso broth recipe of your own.
- Finally, let the stock cool down a bit and strain it to remove all the chicken bits and bones.
- The cooled stock will keep upto 1 week in the fridge and upto a month in the freezer.
Read this blog post.
Chashu Pork Belly
Read this blog post.
Ajitama (Boiled eggs)
Read this blog post.
chopped spring onions
chilli-garlic paste (I used store bought, though you can make your own)
nori (seaweed, which i forgot to take a picture of when assembling my bowl)
Miso ramen. Please excuse the quality of the “slideshow” because I kinda hate how this has turned out. But then, look at some of my early Instagram pictures. They were awful. Hopefully, I’ll get better at this too. I FORGOT TO ADD THE NORI!!!! (And I realised when I was cleaning the kitchen because I saw the nori just sitting there against the wall, ugh!) And I also forgot to show a pair of chopsticks in the picture. But hey, I was hungry! ~~~ The broth is a chicken broth slow cooked over 6 hours. With miso paste and some other flavouring added. The noodles, wheat + buckwheat + all purpose flour. Home-made. Pork belly, the best I’ve ever cooked, I think. A half boiled egg, which I would’ve liked a little more runny, but not bad for a first. I also marinated it in some home-made shoyu. Though you can’t quite see the brown ring. Sprouts. Spring onions. Chilli paste/sauce. Katusboshi. A mix of dried fish/shrimp and salt. ~~~ Ivan Ramen’s book was a HUGE help. Though I did tweak what was in the book to work for me. I’m so glad this turned out great!
- Ladle piping hot broth into a bowl.
- Add in a handful of noodles.
- Add your toppings – chashu pork belly first, followed by the ajitsuke tamago (egg), spring onions, bean sprouts and some chilli-garlic paste for that added kick. Add some katsuboshi salt if you think the ramen is lacking in salt.
- Serve hot. Eat immediately.