Cooking Lucid
Miso Ramen
Hearty chicken-pork broth enriched with red miso, butter, and corn. Bold, nutty, and deeply warming — Hokkaido style.
Prep 20 min
Cook 1h
Total 1h 20m
Serves 4
Ingredients
Step 1 — Broth
- 6 cups chicken broth
- 2 cups pork broth or dashi
- 4 tbsp red miso paste
- 2 tbsp butter
- 1 tbsp sesame oil
- 2 garlic cloves (minced)
- 1 tbsp ginger (grated)
Step 2 — Toppings
- 4 servings ramen noodles
- 1 lb ground pork (cooked and seasoned)
- 4 soft-boiled eggs
- 1 cup corn kernels
- Bean sprouts
- Nori
- Green onions
- Chili oil
Instructions
- 1
Make miso broth
Sauté garlic and ginger in sesame oil. Add broths and bring to a simmer 20 minutes. Whisk miso and butter into the broth off heat.
- 2
Assemble
Cook noodles. Divide among bowls with seasoned ground pork. Ladle miso broth over. Top with egg, corn, bean sprouts, nori, and green onions. Add chili oil to taste.
Nutrition per serving: 580 cal · 32g protein · 56g carbs · 26g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
