Prep 5 mins
Cook 15 mins
This is from About.com, their Japanese food section. It says, "Ramen noodle in miso based soup is called miso ramen. It's one of the popular flavors of ramen noodles in Japan. Lots of vegetables can be added in this miso ramen recipe." I used homemade chicken stock instead of the water and bouillon originally called for to lower sodium. I adjusted the recipe a bit. I also used an Italian sausage that I took out of the casing, which was about 4 oz. Interestingly, my Japanese loving teenager didn't like this, but my other two younger children loved it!
- 9.85 ml olive oil
- 1 garlic clove, minced
- 4.92 ml fresh ginger, minced
- 56.69-113.39 g ground pork
- 141.74 g bean sprouts, rinsed
- 113.39 g cabbage, chopped
- 56.69-113.39 g carrots, cut into thin strips
- 946.36 ml low sodium chicken broth
- 4.92 ml sugar
- 9.85 ml light soy sauce
- 59.16 ml miso
- 2 (170.09 g) package ramen noodles (without the flavor packet)
- 2.46 ml sesame oil
- Heat olive oil in a soup pot or a wok and cook minced ginger, garlic and pork on medium heat until pork is no longer pink.
- Add carrots, bean sprouts and cabbage and saute for a few minutes, stirring.
- Add the chicken broth, sugar and soy sauce and bring to boil.
- Turn heat down to low and melt miso in the soup.
- Add sesame oil and take off of heat.
- Meanwhile, cook the ramen noodles (not the seasoning packets) in boiling water for 2 minutes; drain.
- Add noodles to soup and serve.
I grew up eating ramen and make my own from scratch often. I usually keep frozen charshiu pork handy for using it in ramen, yakisoba, and yakimeshi (Japanese style fried rice). What I did was use my own chicken stock from the freezer and instead of ground pork, I used charshiu pork, soft boiled egg, negi (Japanese long onion) and nori for the topping. Besides the topping, I used what the recipe called for ie cabbage, bean sprouts, and all other seasonings. The result was very good. Normally, ramen stock is made with many ingredients, but this simplified ramen using only chicken stock was very satisfying and very simple to make.
This was very very good. I used low sodium soy sauce, my own low sodium chicken stock, and the lowest sodium Miso paste I could find. I did use ground pork, but I had already prepared some Vietnamese Pork meat (1 1/4lb. pork, stalk lemon grass, fresh grated ginger, garlic, lime zest, and fish sauce) sitting in the fridge. Just made meat balls out of that, and then the soup as normal (just added one more garlic clove to the cooking meat balls, never enough garlic! :)). This turned out very well with the spiced meat balls. Added a bit of fresh chopped cilantro on top.
Thanks for the recipe -- very simple to follow