Super Simple Sapporo Miso Ramen Soup Base
If you use miso only, you end up with regular miso soup or pork soup (tonjiru). One time I tried using the leftover cooking liquid from making miso simmered chicken giblets into a soup, and it had lost that miso aroma. So I thought that miso is better if you stir-fry it a bit. Just stir frying it still leaves a lingering miso aroma, but when I tried adding a little soy sauce it was transformed into a miso ramen soup flavor.
I've been holding onto it as my own secret recipe, but I thought that anyone could come up with this on their own, so I decided to make it public. Give it a try!
Just add the ingredients in order. Make it in advance and let it rest and mature for about 3 days, and it will become even more delicious. Please think of it as an all purpose miso flavored soup that you can keep for a while.
This is great for stir-fry too. It's a really easy and safe instant soup base. For about 30 servings' worth. Recipe by Ryourininken
Super Simple Sapporo Miso Ramen Soup Base
If you use miso only, you end up with regular miso soup or pork soup (tonjiru). One time I tried using the leftover cooking liquid from making miso simmered chicken giblets into a soup, and it had lost that miso aroma. So I thought that miso is better if you stir-fry it a bit. Just stir frying it still leaves a lingering miso aroma, but when I tried adding a little soy sauce it was transformed into a miso ramen soup flavor.
I've been holding onto it as my own secret recipe, but I thought that anyone could come up with this on their own, so I decided to make it public. Give it a try!
Just add the ingredients in order. Make it in advance and let it rest and mature for about 3 days, and it will become even more delicious. Please think of it as an all purpose miso flavored soup that you can keep for a while.
This is great for stir-fry too. It's a really easy and safe instant soup base. For about 30 servings' worth. Recipe by Ryourininken
Cooking Instructions
- 1
Finely chop the green onion, garlic and ginger.
- 2
Heat up 1 tablespoon of sesame oil or lard in a pan and stir fry the green onion. When it's browned a bit add the ginger and garlic and stir fry. Add the ground pork.
- 3
Stir fry until all the moisture is gone from the meat, and fat coming out of it is clear. The mean should be lightly browned.
- 4
Add the miso and continue stir frying. When it's cooked, add the soy sauce. This soy sauce is the key to miso ramen soup, so use a good quality soy sauce. Stir until it's a bit burnt.
- 5
This is the miso ramen soup base. Isn't it easy? It will keep in the refrigerator for more than 2 months. Be careful of any mold forming. It's very salty so should keep well. Pack while it's still hot in a airtight container or Ziploc bag so that it's not exposed to air.
- 6
Additional note: Put a 10 cm piece of konbu seaweed in the container when you store it. It will increase the umami.
- 7
Use 1 1/2 tablespoons of this soup base for every bowl of soup, with 150 ml of boiling water added. Done!
- 8
If you want to make it even more tasty, stir fry some meat, bean sprouts, onions and so on, add 200 ml of water, and bring to a boil. Add the soup base to that, transfer to a ramen bowl and mix to dissolve the soup base. That's it!
- 9
A really easy method! Stir fry some finely chopped green onion in 1 teaspoon of sesame oil. Add 1 teaspoon each of grated garlic and ginger and stir fry that. Then add about 30 g of ground pork or pork belly and stir fry until the moisture has all evaporated.
- 10
Add 1 tablespoon of miso and 1 tablespoon of soy sauce and continue stir frying. When it's all cooked and making a crackling sound, add 200 ml of water or konbu seaweed based dashi stock and it's done.
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