Super Simple Sapporo Miso Ramen Soup Base

Name: Super Simple Sapporo Miso Ramen Soup Base
Cuisine: American
Ingredients: 1 tbsp Sesame or vegetable oil; 2 stalks Green onion (or Japanese leek); 2 medium cloves Garlic; 50 grams Ginger; 300 grams Ground pork; 700 grams Miso; 300 grams Soy sauce

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

1 tbspSesame or vegetable oil
2stalks Green onion (or Japanese leek)
2 mediumcloves Garlic
50 gramsGinger
300 gramsGround pork
700 gramsMiso
300 gramsSoy sauce

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Steps

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.