Name: miso ramen
Total time: 45 min
Yield: 4
Cuisine: española
Ingredients: 1 tablespoon red miso paste; Corn; 100 grams of pork; 1 spring onion; 300 grams of ramen noodles; 2 liters of vegetable broth; 3 eggs; 2 garlic; 2 tablespoons dashi (typical Japanese broth); Soy sauce; Ginger; 30 grams of nori seaweed; Spinach leaves (optional); Sesame oil

Ramen is a dish of Asian origin that has become very popular throughout Europe in recent years. I remember when ramen restaurants started opening in my city, Barcelona.

At first I had no idea what ramen was until a friend of mine invited me to eat at a restaurant that specialized in this dish that a friend of his had.

When we arrived at the restaurant we saw many ramen options: chicken ramen, spicy ramen, Korean ramen, vegetable ramen, seafood ramen, among others. I didn't know which one to choose. They recommended I start with the miso ramen and that's what I did.

In that restaurant they take great care in preparing the ramen broth. They let it cook for hours so that it acquires a very powerful flavor. Cooks in Japan train to become ramen chefs.

I loved this Asian dish. Since that day, every winter week I dedicate a few hours to preparing this dish.

The main component of this dish is miso. Miso is a culinary preparation prepared from fermented soybeans, sea salt and some types of cereals such as rice.

In addition, it contains common toppings in this type of recipe such as roast pork known in Japan as chashu or an egg similar to a poached egg known as tamago.

This dish is advanced level. To achieve excellent results you need to practice and cook it several times.

How to make miso ramen

Chop the onion into small pieces and grate the ginger. We also grate the garlic.
In a pot we add the 2 liters of vegetable broth (if you prefer you can add chicken broth instead of vegetables).
Add the grated ginger, chopped spring onion, garlic, dashi broth and a tablespoon of soy sauce. Let it cook over medium heat until boiling.
When the broth boils, remove the pot from the heat and add the red miso paste. With the heat of the broth it will dissolve little by little.
In a separate saucepan, add water and set over high heat until the water boils. Next we add the 3 eggs for 4 minutes. This way we will have poached eggs. We reserve in frozen water to stop the cooking.
We put the pot with the broth to boil. Next we add the spinach, nori seaweed, noodle noodles and sesame oil. We let it cook for 10 minutes.
Meanwhile we can prepare the special roast pork for ramen known as Chashu. We leave you the recipe below.
After 10 minutes we turn off the heat. We take the eggs, peel them and cut them into halves.
We serve the prepared ramen broth on 4 plates and distribute the chashu pork and eggs. We can also add corn.

Chashu roast pork recipe

Chashu roast pork is my favorite ramen topping. This meat is very tender, tasty and melts in your mouth when you eat it. It is the ingredient that makes the difference along with the tamago egg.

It is important to practice several times before getting the perfect chashu since you need to control the exact time so that the meat is this tender. Below we leave you the chashu recipe so you can start practicing.

Chashu pork for ramen step by step

The first step to prepare a delicious chashu for our miso ramen is to remove the skin from the bacon and roll it up using twine to prevent the bacon roll from falling apart.
In a pan we add the sugar, mirin, soy sauce and sake over medium heat until the sugar dissolves and we obtain a liquid.
In an oven-safe dish, add the bacon roll along with the mixture of sugar, mirin, soy and sake. We also add the garlic, ginger and chives.
We preheat the oven to 150 ºC. When it is very hot, we add the pan with the bacon inside.
Normally the bacon takes about 4 hours to cook (so that it is very tender). It is important to turn the meat every 40 minutes to ensure even cooking.
When it is cooked, remove from the oven and let it cool.
Once the bacon is cold, we roll it with plastic wrap and leave it in the refrigerator for a while.
After half an hour it will be cold enough so that it does not break when we cut the meat. We cut the pork into slices.
With a blowtorch we toast the chashu slices. With this technique the meat will be tastier.
We now have our chashu pork ready to add to our miso ramen.