Miso Ramen Recipe With Supermarket Miso

This weeknight miso ramen uses supermarket miso, chicken stock and bought noodles rather than a twelve-hour pork broth. This recipe is adapted for a Hong Kong flat, locally available ingredients and a normal hob.

Cooking hub: How to Make Ramen at Home in a Hong Kong Kitchen. Component guide: Anatomy of a Ramen Bowl.

Serves 2. Time 35 minutes. Fry the miso with pork, ginger and vegetables before adding stock; that step makes it taste like ramen rather than noodles in miso soup.

🛒 1. Ingredients

• 2 portions fresh ramen noodles
• 700 ml chicken stock
• 2 tbsp red or awase miso
• 1 tbsp white miso
• 150 g minced pork
• 1 small onion, sliced
• 1 cup bean sprouts
• Ginger, garlic, soy sauce and mirin
• Butter, corn, spring onion and chilli oil

🔥 2. Method

1. Brown pork with onion, ginger and garlic in a wok or wide pan.
2. Add sprouts and fry hard for one minute.
3. Turn heat low; fry misos, soy and mirin for 30 seconds without burning.
4. Add stock and simmer gently for 8 minutes.
5. Boil noodles separately, drain well and divide between bowls.
6. Finish with butter, corn, spring onion and chilli oil.

🧂 3. Adjustments and substitutions

Use red miso for depth, white miso for sweetness or awase for balance. Style context: miso ramen and Sapporo miso ramen.

Do not boil miso hard for long. It dulls the aroma and can split the soup.

❓ FAQ

Can I use instant miso soup? No; use real miso paste and stock.

Can I make it vegetarian? Use kombu-shiitake stock and soy mince; see vegan ramen broth.