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Chicken Miso Ramen

Authentic Ramen recipe straight from Japan
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Prep Time 1 day
Cook Time 45 minutes
Course Main Course
Cuisine Japanese
Servings 3 people

Equipment

  • 1 Pressure Cooker
  • 1 Hand Blender
  • 1  Fine Mesh Stainless Steel Strainer
  • 1 Stainless Steel Mesh Colander
  • 1 Stainless Steel Scallion Cutter optional

Ingredients
  

Soup Broth Base

  • 400 g Chicken wing tips
  • 500 g Pork belly or shoulder loin for chashu
  • 1 Chinese leek green part
  • 2 Garlic cloves
  • 2-3 slices Ginger
  • 1.5 L Water
  • 10 g Dried bonito flakes
  • 1 Cabbage core

Chashu

  • 150 ml Soy sauce
  • 50 ml Cooking Sake
  • 50 ml Mirin
  • 2 tsp Sugar

Miso Soup

  • 2 Garlic cloves grated
  • 1 slice Ginger grated
  • 125 ml Miso paste
  • 1 bag Bean sprouts 250g
  • 1 brunch Chinese chives chopped
  • 1 Chinese leeks white part, shredded
  • 1 package Fresh ramen noodles
  • Japanese Pepper optional
  • Chili oil optional

Instructions
 

Soup Broth Base

  • Place all broth base ingredients except the bonito flakes into the pressure cooker, bring it to a boil.
  • After boiling, use the mesh strainer to scoop out the foam and fat, rinse it off from the strainer in a bowl of cold water. Repeat process until broth looks clear of foam and fat as much as possible.
  • Cook high pressure for 25 mins.
  • Quick release after it's done, remove pork belly and set aside.
  • Crush the bones using the hand blender.
  • Add in the dried bonito and boil on low heat for 10 mins.
  • Strain soup through a colander.

Chashu sauce

  • Place all chashu sauce ingredients into a small pot and bring it to a boil to evaporate the alcohol.
  • After it cools down, place pork belly with just enough sauce to cover and leave it in the fridge for a few hours or overnight.
  • Drain chashu before serving and slice thinly, place them on a oven-safe pan.
  • Torch the pork slices until browned. Set aside.

Ramen Egg

  • Place steamer rack or trivet and add 1 cup of cold water in the pressure cooker. Place the eggs at the center of the rack. Pressure Cook at low Pressure 4 minutes + Quick Release.
  • Open the lid and immediately place the eggs in a bowl of cold water. Pour out the water in the bowl and refill it with cold tap water and place the eggs back into the bowl for another 3 minutes.
  • Carefully crack and remove the eggs shells.
  • Dilute the rest of the chashu sauce with equal parts water and place boiled eggs in marinade and leave in the fridge for a few hours or overnight.

Cooking Miso Soup and Assembly of the Ramen

  • Sauté the garlic and ginger in a big soup pot over low heat.
  • Add in miso paste and soup broth base that we've made earlier, bring it to a boil over medium heat.
  • Meanwhile, boil water in another pot and cook ramen noodles. Use your fingers to spread out ramen noodles as much as possible before cooking.
  • Add ramen noodles into boiling water, wait until water comes to a boil again, then cook accordingly to the package instructions.
  • DO NOT rinse noodles after cooking, place in bowl for serving.
  • Add bean sprouts, chinese chives to the boiling soup broth.
  • Pour soup broth over boiled noodles.
  • Top with 2 halves of a ramen egg, chashu pieces bean sprouts, chinese chives and leek.
  • Top with chili oil and Japanese pepper to taste.
Keyword dairy free, iron rich