In this recipe, I will show you a recipe for Spicy Miso Ramen (also known as Kara Miso Ramen 辛味噌ラーメン). This is a spicy version of the popular Miso Ramen and is a really enjoyable dish especially in cold weather!
For my recipe, I used a mix of pork and niboshi (fish) as the ramen soup-base. The miso paste is made with a blend of Japanese and Korean spices to give a nice kick with more dimensions without being too overpowering. This savoury ramen is complemented by springy firm noodles as well as Iberico pork belly slices so you can fully enjoy the flavours.
As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.
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Contents
for OIL
for TOPPING
for RAMEN
1. Add Koji Miso, Shiro Miso, Minced Onion, Minced Garlic, Brown Sugar, Hon Mirin, Sea Salt, Korean Chilli Powder, Japanese Chilli Powder and Korean Chilli Paste to a mixing bowl. And mix well.
2. Store for at least 3days in the fridge. Spicy Miso Sauce is done.
1. Add Egg and Water until total is 150g.
2. Add Kansui.
3. Stir to mix well.
4. Add Hokkaido Ramen Flour to a mixing bowl.
5. Add Kansui mixture in batches until fully mixed with flour.
6. In a bag, press into a flat smooth dough.
7. Leave aside for 40min.
8. Make flat dough using noodle machine.
9. Cut into medium thick noodles. Noodles are done.
1. Add Pre Boiled Pork Leg to large pot.
2. Add Water until pork is fully covered.
3. Start to boil at high heat.
4. Remove scum.
5. Change to low heat and simmer 1hour.
6. Add water until same level as before.
7. Add Onion, Shironegi, Garlic and Dried Shiitake Mushrooms to large pot.
8. Simmer for 1.5 more hours.
9. Add Niboshi and simmer another 30min.
10. Stop boiling and strain soup. Soup is done.
1. Add Pork Lard and Chopped Shironegi to a pan.
2. Start frying at low heat until shironegi turns golden brown.
3. Trun off the stove.
4. Strain fried shironegi to be used as ramen topping.
5. Add oil back into pan.
6. Add Ground Black Pepper and Korean Chilli Powder in a pan.
7. Start frying at low heat until chilli oil has a strong fragrance. Ramen Oil is done.
1. Prep Fried Shironegi, Iberico Pork Belly Slices, Bean Sprouts and Ajitama.
1. Add Ramen Chilli Oil to pot.
2. Start fire at medium heat.
3. Fry Iberico Pork Belly Slices until about half cooked.
4. Add Soup into the pot.
5. Stir to mix in the miso tare and bring soup to boil.
6. Make sure to check taste to adjust to your preference.
7. Boil Noodles for 2min.
8. Put the boiled noodles in a bowl.
9. Add soup into a bowl.
10. Add All Toppings.
11. Spicy Miso Ramen is done.
If you’d like to make authentic ramen like this recipe, you can make your own with all the ingredients and cooking utensils!
You can buy the ingredients for ramen RAMEN KAONASHI STORE.
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