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Spicy Miso Ramen

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Spicy Miso Ramen

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Adjust Servings:
1.4 litres Chicken Stock
100 g Miso
2 Pak Choi cut into quarters
150 g Beansprouts
4 tbsp Sesame Oil
4 portions Ramen Noodles
50 g Parmesan
4 Small Eggs from the fridge
100 ml Soy Sauce
40 ml Mirin
1 Leek washed and trimmed
40 g Miso
1 Tomato
1/2 Onion roughly chopped
4 cloves Garlic
1 Red Chilli
2 tsp Dried Chilli
2 cm Ginger finely sliced
1/2 tbsp Toasted Sesame Seeds
1/4 tsp Crushed Black Pepper
1/2 tsp Szechuan Pepper optional
2 Anchovy Fillets optional
250 g Pork Mince not lean
2 tbsp Olive Oil
50 g Butter

Lovely warming winter soup





Spicy Miso Ramen is a fantastic winter evening soup, bursting with many different flavours and textures. There are lots of little bits to this recipe and at times it was all too much to do at once, but in hindsight most of it can be prepared in advance and then it is quick to assemble at the end.

The real highlight of this dish for me is the Soy Marinated Eggs. They were cooked to perfection following the very precise instructions. I left them to marinated whilst I put the kids to bed and two hours later they were still gooey in the middle. I will also cook my boiled eggs this way in the future.

Enjoy – I think we will be eating more ramen as a family this winter. The recipe can be found in JapanEasy.



First, marinate the soy eggs. Bring a pan of water to a rolling boil, add the eggs and boil for 6 minutes and 20 seconds exactly. Chill the eggs quickly in cold water, then peel them and soak them in a mixture of the soy sauce and mirin for at least 30 minutes.


Get a large pot of water on the boil and also bring the chicken broth to a simmer in another pan. Add the miso to the stock and whisk to dissolve.


To make the spicy pork mince, cut the leek in half and soak in very cold water until needed. Put the green half of the leek, the miso, tomato, onion, garlic, chilli, chilli flakes, ginger, sesame seeds, pepper, Szechuan pepper and anchovies in a blender and blitz to a coarse paste. Work this mixture into the pork mince.


Put the wok on to heat 5-10 minutes before cooking the mince as it needs to be very hot. Add the oil to the pan and then add the pork mixture, stirring frequently, until it turns a rich brown in colour. Once it has all browned nicely and cooked through, remove from the heat and stir in the butter. Keep warm until needed,.


Blanch the pak choi in boiling water for 1 minute. Remove and blanch the beansprouts for 20-30 seconds. Put the miso stock on to a rolling boil.


Cook the ramen noodles as per the packet instructions, then drain well. Ladle 300-350ml of broth into deep bowls, add the noodles and stir well. Then pour over half the spicy miso pork and stir well. Top with the remaining pork mince, parmesan, drained shredded leeks and marinated eggs.

Enjoy - it is delicious.

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