Real Miso Ramen Broth in 30 Minutes

By No Recipes · 30 min

Ingredients

Instructions

1. Add the vegetable oil and ground pork to a large deep skillet and zero the scale.
2. Grate the onion, carrot, ginger and garlic into the pan, zeroing the scale between each.
3. Add the Hatcho miso and baking soda, set over medium-high heat, and crumble the pork finely while it cooks.
4. Keep cooking until the meat is well browned and a thick brown fond forms on the bottom, about 8 minutes, without burning it.
5. Add the sake and scrape up the fond, then add the chicken stock and gelatin, stir, and bring to a rolling boil.
6. Reduce to a simmer and cook for 10 minutes.
7. Strain, pressing the solids to extract as much liquid as possible.
8. Add the red miso, Saikyo miso and cultured butter, then emulsify with an immersion blender.
9. Keep the broth warm over low heat without boiling.
10. Boil the noodles per package directions, drain, and shake out excess water.
11. Divide the noodles between two bowls and cover with broth, then add toppings.

Summarized from No Recipes's video. Watch it for the details.

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