I will not lose to the raw ramen on the market! [Miso ramen at home]
Introducing "Miso Ramen" that you can easily make at home!
Challenge authentic taste with familiar ingredients! Stir-fry minced meat, add miso and gochujang and stir-fry well to make a base. Add chicken soup base and mentsuyu to water to increase the depth! Entwined noodles with soup, topped with minced meat, white onions, boiled eggs, bamboo shoots, and butter. You can enjoy your own ramen with your favorite ingredients! Please enjoy the handmade taste.
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< 🍳 cost ⇒ about 600 yen >
< ⏰ cooking time ⇒ about 30 minutes >
[Materials]
(for 2 people)
Chinese noodles 2 balls
100 g minced meat
2 eggs
40 g white onion
Flavored Menma 50g
1 clove of garlic
5 g ginger
20 g butter
Sesame oil tablespoon 0.5
miso tablespoon 3
Gochujang tablespoon 1
Cooking wine tablespoon 1
700 ml of water
Chicken glass soup tablespoon 1
Noodle soup tablespoon 1 (4 times concentrated)
Coarsely ground pepper
[How to make]
① Cut the white onion into small pieces and make a boiled egg.
② Heat sesame oil in a frying pan over medium heat, add minced meat and turn off the heat once it is cooked well.
③ Open the space, add grated garlic and ginger and fry.
④ When the aroma comes out, stir-fry with minced meat.
⑤ Turn off the heat and add miso, gochujang and cooking liquor.
⑥ Stir-fry the minced meat and seasonings thoroughly and stir-fry until the water is removed to make the "seeds" of the taste.
⑦ Add water, chicken broth, and noodle soup, mix and boil over low heat for about 5 minutes.
Boil the Chinese noodles as indicated on the bag.
Put the soup strained with a colander in a warm bowl and divide the minced meat left in the colander for toppings.
Add noodles, minced meat, white onion, bamboo shoots, boiled egg, butter, sprinkle with coarse ground pepper to complete.
[Point]
✔ minced meat, miso, gochujang, ginger, and garlic are thoroughly stir-fried to remove moisture, which greatly improves the flavor and depth of the soup.
✔ "Chijiremen" which is often entwined with soup is recommended.
✔ warm the bowl, it will be hot and delicious until the end.
市販の味噌ラーメンをより美味しく、濃厚に仕上げたいなら、スープのベース作りがポイントです。私もよく挽肉を炒めるときに味噌とコチュジャン、生姜、ニンニクをたっぷり使い、しっかり水分をとばして旨味を凝縮しています。こうすることでスープに深みが増して、市販のものとは一味違う味噌ラーメンになります。 また、麺はちぢれ麺を選ぶとスープがよく絡み、食感も楽しめます。私は市販の麺で手軽に楽しんでいますが、好みで太さやタイプを変えてアレンジできるのも魅力です。トッピングは白ネギや味付きメンマ、ゆで卵、バターが定番ですが、野菜やキムチを加えるのもおすすめです。 ゆで卵は冷水で冷やしておくと殻がむきやすく、余熱で火が入りすぎるのも防げるので、ぜひ試してみてください。器をあらかじめ温めておくことで、最後まで熱々のまま楽しめるので、冬の寒い時期には特におすすめです。市販の生ラーメンを使っておうちで簡単に濃厚で本格味噌ラーメンを作りたい方にぴったりのレシピです。
