Umami Bomb Miso Ramen

 

Umami Bomb Miso Ramen

Umami Bomb Miso Rame


The flavour profile of this Umami Bomb Miso Ramen is deeply savoury, comforting, and layered. The journey begins with the tare, a luscious paste of caramelised garlic, ginger, and rich miso that brings a profound, earthy depth and a subtle sweetness. This intense paste is emulsified with a clear chicken stock, instantly creating a complex, kokumi (a flavour beyond umami) broth that is simultaneously creamy and light. The star topping, Niru-Buta, is exceptionally tender, having been slow-simmered in soy sauce, mirin, and sake, contributing a sticky, savoury counterpoint to the broth. A swirl of rayu (chilli oil) introduces a fragrant, warming heat, while the alkaline ramen noodles provide the perfect chewy resistance. Garnishes like crunchy menma and silky, marinated ajitama (ramen egg) add fresh textures, culminating in a balanced, hearty, and deeply soul-satisfying bowl that tastes like it took days, not hours, to prepare.

Ingredients


I. Niru-Buta (Simmered Pork)

  • 1 lb (approx. 450g) Pork Belly (skin on, in one piece)
  • 2 cups Water
  • 1/2 cup Soy Sauce
  • 1/4 cup Mirin (sweet rice wine)
  • 2 Tbsp Sake
  • 2 cloves Garlic, smashed
  • 1 inch Ginger, sliced


II. Miso Tare (Flavour Base)

  • 2 Tbsp neutral Oil (vegetable or canola)
  • 2 cloves Garlic, minced1
  • 1 inch Ginger, minced
  • 1/2 lb Ground Pork (optional, for richness)
  • 4 Tbsp Red Miso Paste (Akamiso)
  • 2 Tbsp Doubanjiang (Spicy broad bean paste - optional for heat/umami)
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sugar2


III. Broth & Noodles

  • 5 cups high-quality Chicken Stock
  • 4 servings fresh or dried Ramen Noodles
  • 1 Tbsp White Sesame Seeds, toasted3


IV. Toppings (The Essential Ensemble)

  • 4 Ajitama (Ramen Eggs - pre-marinated, soft-boiled eggs)
  • 1/2 cup Menma (Seasoned Bamboo Shoots)
  • 2 Scallions (green parts only), thinly sliced
  • Rayu (Japanese chilli oil), for drizzling
  • Slices of the prepared Niru-Buta

Instructions & Method

1. Prepare the Niru-Buta (Simmered Pork)

  • Sear: In a small pot, sear the pork belly on all sides until golden brown. Drain any excess fat.
  • Simmer: Add water, soy sauce, mirin, sake, garlic, and ginger. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 1.5 to 2 hours, or until the pork is fork-tender.
  • Rest: Remove pork, reserving the liquid. Let the pork cool slightly, then slice into thick rounds (about 1/4 inch). You can quickly torch these slices before serving for a smoky char.


2. Make the Miso Tare (Flavour Base)

  • Sauté Aromatics: In a small saucepan over medium heat, add the neutral oil. Sauté the minced garlic and ginger until fragrant (about 1 minute).
  • Brown Pork (Optional): If using, add ground pork and cook until browned, breaking it up as you go. Drain any fat.
  • Toast Miso: Reduce heat to low. Add the red miso paste and Doubanjiang (if using). Stir and cook for about 2 minutes. Crucially, this step gently toasts the miso, intensifying its flavour.
  • Finish Tare: Stir in the sesame oil and sugar. Remove from heat. This rich paste is your tare.


3. Assemble the Ramen

  • Heat Broth: Bring the chicken stock to a gentle simmer in a separate pot.
  • Cook Noodles: Cook the ramen noodles in a large pot of unsalted boiling water according to package directions.4 Drain quickly.
  • Prepare Bowl: Place  of the Miso Tare in the bottom of each ramen bowl.
  • Emulsify: Add  of the hot chicken stock to each bowl and quickly whisk the stock and the tare together until the tare is fully dissolved and the liquid is emulsified into a cloudy, flavourful broth.
  • Build the Bowl: Place the drained, cooked noodles into the broth. Arrange the sliced Niru-Buta, halved Ajitama, Menma, and sliced scallions on top.
  • Serve: Drizzle generously with rayu and sprinkle with toasted sesame seeds. Serve immediately.

Tips for Success

  1. The Miso Toast (Tare): Do not skip the step of gently cooking the miso. This removes the raw, salty edge and develops deeper, richer umami notes (kokumi) that define a good Miso Ramen.
  2. Use Quality Stock: Since the broth is the foundation, use the best quality chicken stock you can find, ideally a homemade or high-quality low-sodium option.
  3. Hot Bowl and Broth: Always preheat your ramen bowls with hot water and ensure your broth is boiling hot right before adding it to the tare. This guarantees the soup stays hot throughout the meal.
  4. Balance the Salt: The tare (miso, soy sauce) is the source of salt. Taste the final broth mixture before seasoning further. If it's too thick, add a splash more stock; if it needs salt, add a tiny bit of soy sauce, not plain salt.
  5. Chilled Toppings: Prepare the Ajitama (ramen eggs) and Niru-Buta (pork) a day in advance. Having them chilled helps keep the final ramen assembly quick and professional.

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