Miso Chashu Ramen
2 cloves garlic
1 knob ginger
1 Tbsp roasted white sesame seeds
1 Tbsp roasted sesame oil
110g ground pork
3 Tbsp miso
1 Tbsp sugar
1 Tbsp sake
700ml Chicken Stock/ Broth (350ml per bowl)
1 tsp salt
¼ tsp white pepper powder
2 servings kimchi ramen noodles - Reuse from Kelly Loves cup noodles.
Chashu (homemade or store bought)
Crispy Nori Snacks
Chopped green onion
For the Ramen and Optional Toppings:
Make the broth
Mince the garlic and ginger. Mince the shallot. Set these three prepared ingredients aside.
Grind the sesame seeds, leaving some seeds unground for texture.
In a medium pot, heat the sesame oil over medium-low heat and add the minced garlic, ginger, shallot and stir fry.
Add the meat and increase heat to medium. Cook the meat until no longer pink.
Add miso and quickly blend well with the meat.
Add the ground sesame seeds and sugar and mix well.
Add the sake and chicken stock and bring the mixture to a simmer.
Taste your soup and add salt (if needed) and white pepper.
Cover with the lid and keep the ramen soup simmering while you cook the noodles.
Prepare the toppings
Chashu is one of the most famous topping but if homemade, it can take a few hours to cook.
Menma can be marinated with Chashu broth.
Ajitsuke Tamago can also be marinated with Chashu broth. Cut it in half before serving.
Chop the green onion and the Narutomaki.
Take the Kelly Loves Crispy Nori Snacks out of their plastic tray.
Cook The Ramen
Bring a large pot of unsalted water to a boil (ramen noodles already include salt in the dough). Meanwhile, rince the noodles - it will help loosening them up.
Cook the noodles according to the package instruction. When the noodles are done, drain them well to not dilule your soup.
Everything comes together
Place the noodles into the two bowls.
Pour approx. 400-500ml of broth.
Dispose the toppings of your choosing on top.