Miso Ramen

Ramen is one of well known Japanese food. I remember when I travel to Japan, I would see Ramen restaurants every corner and the restaurants always full of customers. I think it because the weather in Japan cold for most of the year and maybe that why Japanese like to eat soups and drink hot tea instead of water to warm up their body.

Ramen is one of my favorite noodle soup. I can make this menu all year long and never get tired of eating this Ramen bowl.

This Miso Ramen has salty flavor from fermented soy been, also, combine flavor from the the bone broth that has a bit ginger and sweet from Mirin and sugar. However, if you are on weight watch, you can cut sugar out from this menu. It will not change the flavor that much.

Serve for 4

Ingredients

• Ramen Noodle
• Ramen Soup
• 1/2 pound of Pork Butt Roast, cut thinly slices
• 4 Large Eggs, boiled and peeled
• 1 medium of Carrot
• 1/2 pound of Bok Choy
• 1/2 pack of Shiitake Mushroom

Before I can prepare for the Ramen bowl, I usually will make the Ramen soup first and I can make it ahead of time or the night before then put in the container. I only warm up the soup in the pot. This way help safe sometime especially when I have my toddler around I cannot do thing much.

Ingredients for Ramen Soup

• 2 pieces of Pork Bone or Beef Bone (whichever you prefer)
• 6 cups of Filtered Water
• 1 pieces of Kombu Sea Vegetable
• 3 tablespoons of Soy Sauce
• 4 tablespoons of Mirin
• 1/2 teaspoon of Sugar
• 1/2 teaspoon of Ginger, minced
• 1/4 cup of White Miso Paste

Preparation for Ramen Soup

1. In a large soup pot, added water and bring it to boil with high heat on. When the water start to bubbling, added pork bone then reduce heat to medium high and let the bone simmer for 5 minutes.
2. Added Kombu, soy sauce, Mirin, sugar and ginger. Stir until everything corporate.
3. In a small mixing bowl, combined Miso paste with soup water from the pot and mix well before pour into the pot. Let the soup simmer for about 15 minutes.
4. Added whole piece of pork butt roast into the pot and let it simmer with medium heat for at least 1 hour.

I usually let it simmer for around 2 hours for tender pork and more flavor of the soup.

Preparation for Ramen Bowl

1. Cooked Ramen noodle (please follow the instruction how to), usually will boil in the water with medium heat for 5 minutes. Then put them in each serving bowl.
2. Boiled vegetables; Bok Choy, carrot and Shiitake in a small pot with medium high heat for approximately 5 minutes or until the vegetables soft and tender.
3. Boiled eggs in a small pot with medium high heat for about 5 – 8 minutes. If they are jumbo size eggs, I will add more minutes for about 10 – 12 minutes to let it cook through. I get boiled eggs but the egg yolk will not fully cooked. Then peeled and cut them in half.
4. Take the whole pork butt roast out from the soup pot and cut thinly slices.
5. Decorate each Ramen bowl with Bok Choy, carrots, Shiitake, eggs and pork over the Ramen noodle. Then pour Miso soup over the pork area to give the pork more flavor.