Garlic Miso Ramen

Ingredients - Serves 6 

 

(reduce/increase amounts appropriately for different serving amounts)

 

I haven’t structured this recipe into a proper timeline for making/cooking it, give it a read before doing anything to get an idea of timings. I’ll try and figure that out soon.

 

Broth/Tare

 

1.5ltr Chicken stock (Preferably make this yourself, will sort a recipe one day, but shop bought will do, fresh, not stock cubes)

30ml Sweet or light soy sauce

150g Red Miso paste

150g White Miso paste

50ml Honey

60ml Sake

40ml Mirin

1 large white Onion

14 Cloves garlic (peeled)

Big bunch of Spring onions (use the white bits for broth and green for toppings)

2” Piece of ginger

4 whole chillies (hot as you want)

Handful of chives

½ tsp Celery salt

½ tsp Garlic salt

1tsp White pepper

80g Pork fat (lard) or butter

Sesame oil

Lemon juice

 

Noodles

 

(If you don’t want to make your own or don’t have time just buy some fresh ramen noodles, or use whatever you have)

 

Equipment:

 

Kitchen scales

Mixing bowl

Mixing stick

Rolling pin

Spoon

Measuring jug

Baking tray (potentially)

Pasta machine (ideally)

Clean smooth surface (essential)

 

Ingredients:

 

Wheat flour

Water

Salt

Lye water

Baking soda (potentially)

 

If you don’t have Lye Water:

 

Place a thin layer of baking soda on a baking tray and bake for 1 hour at 110c, once done mix 1tsp of baked soda with 5tsp of water to make lye water. Avoid contact with skin as it’s really alkaline and can irritate.

 

Don’t worry if you don’t have Lye Water or baking soda, the recipe still works for noodle dough, it just won’t be quite the same texture as ramen noodles.

 

Measurements per portion:

 

This will make a ramen bowls worth of noodles

 

94g of wheat flour

36g of water

1g of salt

1g of lye water

 

Method:

 

  • Weigh out the amount of flour you need to make however many portions you want, if your scales aren’t that accurate you can do 100g flour to 40g water.

  • Pour about a quarter of your flour into the mixing bowl, add a quarter of the water, quarter of your lye water and a pinch of salt

  • Take your mixing stick and start folding/mixing it together, once it’s started to take shape, add more ingredients.

  • Repeat this until you’ve got all your ingredients in the bowl

  • Use your hands to start kneading/mixing it all together. Fold, press, turn, repeat etc…

  • Do this for 5+mins

  • Once it’s taken the form of a ball of dough, cover and leave to the side to rest for 1 hour..

  • Once your dough has rested, dust a clean smooth surface with some more flour then tear off a portion of the dough and squash into a puck

  • Take your rolling pin and start rolling the dough out into a rectangle that’s roughly 2mm thin, once done, trim this into an actual rectangle, put excess dough back in with the rest.

  • If you have a pasta machine, dust the sheet of dough with flour and roll through on one of the thinner settings, then put through the thin cutter, you’ve now got ramen noodles.

  • If you don’t have a pasta machine, take a sharp knife and cut into 1-2mm strips, you can dust the sheets with flour and fold/layer them to cut into multiple strips

  • Take your individual noodle strips and gently roll into noodle shapes

 

Storage:

 

Excess dough can be covered in cling film and stored in the fridge, use within a few days, you can also freeze it for future use, just defrost thoroughly before rolling.

 

Toppings

 

6 Belly pork strips

6 Fresh free range medium eggs (room temp)

Big bunch of Spring onions (use the white bits for broth and green for toppings)

Sesame oil

1 tsp Black pepper

1 tbsp Red korean chilli flakes

1 tsp White pepper

1 tsp Garlic salt

1 tsp 5 Spice

20ml Dark Soy sauce

20ml Sake

10ml Mirin

1 tsp Chilli salt

½ tbsp Brown sugar

10ml Honey

1 bulb garlic (peeled)

Furikake (toasted black and white sesame seeds with finely chopped seaweed, just buy a bottle from somewhere)

Bunch of radishes

10g white sugar

50ml rice vinegar

 

Method

 

Broth/Tare

  • Roughly chop the onion, garlic, chillies, ginger and spring onion bottoms up and place onto a baking tray drizzled with oil and put in the oven to roast at 160 C for 20mins or until they start to slightly brown, take out, blend into a paste with some sesame oil then set aside.

  • Mix the red and white miso paste, sweet soy sauce, honey, 40g of pork fat, sake, mirin, garlic/celery salt and white pepper together in a bowl, then mix in the roasted veg paste from the previous step

  • Add the rest of the pork fat to a large hot frying pan and then add in the paste from the previous 2 steps, fry this all off until it starts to thicken and reduce

  • Finely chop chives and stir into mix

  • Transfer to a large saucepan, use a small amount of water to get all the paste out

  • Add the chicken stock, and good splash of lemon juice, bring to the boil then reduce heat and keep on a gentle simmer until ready to serve

 

Eggs

  • Bring a pan of cold water to the boil and gently place the eggs in for 5+1/2 minutes

  • Stir the water for the first 30 seconds to help centre the yolk and remove air pockets

  • Remove from the pan and place into ice water  for 10 mins to stop the cookin, adding a splash of vinegar can help with peeling them

  • Remove and allow to dry

  • Peel and marinade them in an equal mix of soy, sake, mirin and water for 1-8hr if you have time.

 

Mayu (black garlic oil)

  • Add 30ml of sesame oil to a medium heat frying pan, add a bulb of peeled garlic cloves and cook until they start to turn dark brown/black (basically burnt)

  • Remove from the heat and allow to cool, pour into a food processor, add a glug of vegetable oil and blend until any chunks of garlic are gone (a hand blender works also)

  • Set aside in a container (this will keep for 3 months if kept in a sealed jar in fridge)

 

Pork

  • Mix the black/white pepper, chilli flakes, garlic salt, 5 spice, chilli salt, brown sugar, honey, mirin, sake and soy sauce

  • Place pork belly in a container and add the marinade mix, make sure it’s all coated then leave to marinade for 1-12 hours.

  • Place on wire rack under grill and cook on medium until the fat is crispy and the pork is cooked, usually 20 mins, turn regularly to avoid burning

 

Noods

  • Bring a pan of cold water to the boil then salt it

  • Add noods to boiling salted water for 1+1/2 mins (do not overcook these)

  • Strain

 

Garnish

  • Finely chop your spring onion tops into rings

  • Mix your sesame seeds and finely chopped seaweed if you didn’t just buy a bottle of furikake

  • Mix the rice vinegar and white sugar together, finely slice radishes, leave to pickle in the vinegar/sugar mix for 1+ hours

 

Serving

 

  • Get bowl

  • Put noods in bowl

  • Pour broth over noods until they are covered

  • Slice pork belly strip in half and lay in the middle on top of noods

  • Slice your eggs in half over the bowl (don’t wanna lose the yolk) then place yolk up to the side

  • Put spring onions to the side

  • Place radishes to the other side

  • Drizzle some black garlic oil into the remaining side

  • Sprinkle with furikake

  • I also had some kimchi on the side

  • Drink the rest of the bottle of sake then eat that ramen.

 

It should look like this and taste danks (Mayu was under the spoon)

 

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