Miso Ramen is a rich and savory style of ramen that originated in Hokkaido, Japan, known for its deep, complex broth seasoned heavily with miso paste. The broth is typically enhanced with fragrant aromatics and often includes ground pork.

Prep Time	Cook Time	Serves
30 minutes	40 minutes	4

Part A: Ingredients

For the Broth & Base

• 6 cups Chicken or Pork Stock (low sodium)
• 4 Tbsp Miso Paste (red or a blend, depending on preference)
• 2 Tbsp Soy Sauce
• 1 Tbsp Sesame Oil
• 1 Tbsp Grated Ginger
• 1 Tbsp Minced Garlic
• 1 Tbsp Chili Bean Paste (Toban Djan or Doubanjiang – optional)

For the Meat & Noodles

• 8 oz Ground Pork
• 4 servings Fresh or Dried Ramen Noodles
• 1 cup Bamboo Shoots (canned, drained)
• 4 large Eggs, Soft-boiled (Marinated Ajitsuke Tamago is ideal)

Garnish

• 1 cup Corn Kernels (canned or frozen, briefly sautéed)
• Sliced Scallions, Roasted Seaweed Sheets (Nori), A pat of butter (traditional in Hokkaido).

Part B: Instructions

Step 1: Cook the Ground Pork

1. In a skillet, heat 1 Tbsp of cooking oil. Add the ground pork and cook over medium-high heat, breaking it up with a spoon, until fully browned.
2. Drain off any excess fat and set the pork aside.

Step 2: Build the Tare (Ramen Base Flavor)

1. In a separate pot (or the same one, if cleaned), heat the sesame oil over medium heat. Add the grated ginger and minced garlic. Sauté for 1 minute until fragrant.
2. Add the chili bean paste (Toban Djan), if using, and the ground pork. Cook for 2 minutes.

Step 3: Finish the Broth

1. Add the chicken/pork stock to the pot and bring it to a simmer.
2. In a small bowl, whisk the miso paste and soy sauce with a ladleful of the hot stock until dissolved. Pour the mixture back into the main pot and stir well.
3. Add the bamboo shoots. Taste the broth and adjust seasoning (add more miso for salt/umami, or soy sauce). Keep the broth warm over low heat.

Step 4: Cook Noodles and Assemble

1. Cook the ramen noodles according to package directions in a separate pot of boiling water. They should be drained and ready right when the broth is hot.
2. Divide the hot noodles among four large, deep serving bowls.
3. Ladle the hot miso broth generously over the noodles and ground pork.
4. Garnish each bowl with halved soft-boiled eggs, sautéed corn kernels, sliced scallions, and a sheet or two of nori. Serve immediately.