Authentic Spicy Miso Ramen

Authorryan
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Yields1 Serving

 Miso Tare50-75g
 450 ml Tonkotsu Soup
 35 g Lard
 10 g Minced Garlic
 10 g Minced Ginger
 1 tsp Toubanjan
 60 g Ground Pork
 Carrots
 OnionsSliced
 Bean Sprouts
 3 g MSG
 3 g Ichimi Togarashi Pepper
 Sansho PepperOptional

1

Add lard to a wok and stirfry the minced ginger and garlic until fragrant

2

When you can smell the ginger and garlic, add the toubanjan and ground pork and cook until the pork is cooked through

3

when the pork is cooked, add the carrots, onions and bean sprouts. Stir fry until slightly softened

4

when the vegetables have slightly softened, add in 450ml of tonkotsu soup stock

5

When the soup has heated up, disolve 50-100g of miso tare (it depends on how strong your tare is, you will need to taste and adjust)

6

When the miso tare has dissolved, add 3g of ichimi togarashi pepper and 2-3g of msg (optional)

7

cook your noodles and strain your noodles and place them into a bowl. Pour the soup over the noodles.

Category

Ingredients

 Miso Tare50-75g
 450 ml Tonkotsu Soup
 35 g Lard
 10 g Minced Garlic
 10 g Minced Ginger
 1 tsp Toubanjan
 60 g Ground Pork
 Carrots
 OnionsSliced
 Bean Sprouts
 3 g MSG
 3 g Ichimi Togarashi Pepper
 Sansho PepperOptional

Directions

1

Add lard to a wok and stirfry the minced ginger and garlic until fragrant

2

When you can smell the ginger and garlic, add the toubanjan and ground pork and cook until the pork is cooked through

3

when the pork is cooked, add the carrots, onions and bean sprouts. Stir fry until slightly softened

4

when the vegetables have slightly softened, add in 450ml of tonkotsu soup stock

5

When the soup has heated up, disolve 50-100g of miso tare (it depends on how strong your tare is, you will need to taste and adjust)

6

When the miso tare has dissolved, add 3g of ichimi togarashi pepper and 2-3g of msg (optional)

7

cook your noodles and strain your noodles and place them into a bowl. Pour the soup over the noodles.

Authentic Spicy Miso Ramen

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