ReceptnaptárMiso ramen
Sapporo-style miso ramen with minced pork, sweetcorn, bean sprouts and soft-boiled eggs. A weeknight version: about 45 minutes with ready-made chicken stock.
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Ingredients
Method
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- Boil the eggs for 6.5 minutes, cool them in iced water and peel; this keeps the yolks creamy.
- In a saucepan, fry the mince in the sesame oil over a high heat, breaking it up, add the garlic and ginger, fry for 1 minute and season with the soy sauce. Take out half the meat for the topping.
- Pour in the stock and simmer gently for 10 minutes.
- In a bowl, whisk the miso with a ladleful of the hot stock until smooth and pour it into the soup; from now on don't let it boil, or the miso loses its flavour.
- Cook the noodles in a separate large pot of water for the time on the packet (fresh noodles 1-2 minutes), drain and divide between warmed bowls.
- Pour over the hot soup and top with the reserved meat, sweetcorn, bean sprouts, halved eggs, spring onion and, if you like, a small knob of butter. Serve immediately.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Never boil the miso; stir it into the stock off the heat.
- Always cook the noodles in separate water, or the starch will make the soup cloudy and thick.
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