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Kururi, one of the most famous miso ramen shops in Tokyo, one day suddenly shut its doors. No one really knew why, as they had a constant hour-long line every day of the year. Some people said the master was just tired of making ramen. Though no one knows his secret recipe, one technique he used was to stir-fry the soup in a wok before serving. This concentrates the flavors and makes the ramen extra hot (in temperature, not spiciness). Recreate this crowd-drawing technique at home with this unique recipe.
Makes 4 bowls of ramen
Prep time: 15 minutes
Cook time: 15 minutes
Difficulty level: 3
Weeknight, kid-friendly meal
Photo from Adobe Stock/Savvapanf Photo ©
- 1 cup bean sprouts
- Vegetable oil, for frying
- Freshly ground black pepper
- 3/4 cup Basic Miso Tare
- 5 cups any type clear soup
- 1 1/3 pounds fresh noodles, such as chukasuimen
- 4 to 8 slices pork chashu
- Negi (finely chopped scallions)
From the store:
- Soup: Mix equal parts unseasoned low-sodium chicken broth and dashi broth. Japanese dashi powder to make broth can be found in the Asian foods section of many supermarkets or in Asian grocery stores or online.
- Noodles: Use 3 ounces of dried ramen noodles per bowl, preferably the medium-thick, curly style.
Photo from Adobe Stock/lesterman
- Bring a medium saucepan of water to a boil over medium-high heat. Blanch the bean sprouts in the boiling water for 20 seconds. Drain.
- In a wok, heat a bit of vegetable oil over high heat. Stir-fry the bean sprouts with a little salt and pepper.
- Add the miso tare and soup to the wok. Continue to cook over high heat for a few minutes.
- With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat. Cook the noodles. Ramen that has bee cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
- About 30 seconds before the noodles are finished cooking, ladle the soup and bean sprouts into the ramen bowls.
- Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
- Place 1 or 2 slices of chashu and a sprinkle of negi neatly on the ramen. Serve immediately.
Cooking tip: Be sure to serve this one quickly; the hot soup will continue to cook the noodles as soon as you put them in the bowl.
Also from Ramen at Home:
More about Japanese cuisine on Fermentation!
Excerpt from Ramen at Home: The Easy Japanese Cookbook for Classic Ramen and Bold New Flavors by Brian MacDuckston, published by Rockridge Press. Copyright © 2017 by Callisto Media. All rights reserved.