Home-made Miso Ramen
Miso Ramen is a recipe that was created in Japan in the 1960’s.
Here’s a delicious version created by my good friend Marisa from Happy Bull Memoirs. Marisa is a great cook, she’s like the Juliet Binoche character from Chocolat, she loves satisfying her guest’s desires with her delicious, comforting food, always spiked with love and mystery and I’m alway excited to receive an invite over for a gathering because well, I do love my food, and Marisa always delivers.
When you check out her blog, make sure you scroll down ’cause there you’ll see a recipe for the best dang Ginger Heart Biscuit recipe you’ve ever tasted. I was going to healthify them and make them for the kids myself, but you know what, these are always a special treat we have probably once a year from Marisa, and sometimes the pleasure that food brings is enough to override anything else. Our memories of Marisa will always include her beautiful Ginger Heart Biscuits.
Now, back to the Miso Ramen, don’t be put off by the long list of ingredients/instructions in this recipe, it’s easy-peasy to make because the slow cooker does all the work for you!
Home-made Miso Ramen
- 3 x tbs of sesame oil
- 1 kilo of pork spare ribs
- 4 x chicken legs
- 1 large leek chopped roughly
- 1 x large carrot chopped or shredded
- 6 x cloves of garlic whole
- 1 x red chilli medium heat or to taste
- 30 g of fresh ginger or to taste
- 6 x shitake mushrooms sliced into long quarters
- 100 g of white miso paste
- 3 x tbs of cooking sake
- 2 litres of water
- Salt to taste
- Bamboo shoots chopped lengthways for serving
- Seaweed or nori sheets roughly chopped for serving
- 1 soft boiled egg shared between 2 people chopped in half for serving
- Spring onion finely chopped for serving
- 50 g – 100g of Ramen fresh noodles per person or soba noodles cooking instruction on packet
- In a slow cooker or pot on low heat throw in all ingredients starting with the sesame oil, pork and chicken legs then leek, carrot, garlic, chilli, ginger, mushrooms, miso paste, sake and salt.
- Cover with 2 x litres of water or enough water to cover the ingredients.
- Note: There is no need to sautee anything in this recipe as it is primarily a stock.
- *Cook on low heat for 3-4 hours with a lid so the moisture does not evaporate. Add water if you see the pot drying out! Nb: You will not have this problem if you use a slow cooker.
Straining the broth
- Once cooked, take out pork ribs, chicken legs and shitake mushrooms before straining the soup. Separate the chicken from the legs but keep the pork on the bones and set aside with the shitake mushrooms which will be added back into the broth in the final heating stage.
- Strain the broth using a fine sieve or strainer. Let the broth cool down completely to scoop out any remaining fat that comes to the surface.
- Reheat the cooled down broth including the now boneless chicken pieces, pork ribs and shitake mushrooms.
- Before transferring to a bowl make sure you are happy with the salt content of the broth. You may want to add a bit more to enhance the broth flavour.
- To serve, place some chicken and 2 x pork ribs into each bowl with shitake mushroom.
- Add noodles then fill the bowl up with broth.
- Add bamboo shoots, seaweed or nori sheets, half an egg and spring onion on the surface of the broth.