TasteVN will take you on a journey to the land of cherry blossoms, Japan, with the famous ramen noodle dish today. Go to the kitchen to prepare a soup dish with 2 ways to make miso ramen and spicy kimchi ramen that are incredibly delicious and authentic!
1. Miso ramen
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Preparation
4 hours
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Cooking
30 minutes
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Difficulty
Medium
Ingredients for Miso ramen Serves 3
Pig trotters 1 kg Pork bones 1 kg Pork shoulder 500 gr Onion 2 bulbs Ginger 2 bulbs Fresh ramen noodles 300 gr Green onions 1 stalk Kikkoman soy sauce 1/2 cup Mirin 60 ml Sesame oil 30 ml Miso paste 1.5 tablespoons Sugar 1 tablespoon Minced garlic 1 tablespoon Dashi powder 5 gr
How to choose fresh ingredients
How to choose fresh pork
- You should choose pork that has a bright pink color, no strange smell, fat that is translucent white, and avoid meat that is pale and has a foul odor.
- You can press the meat with your hand; if you see it bounce back immediately, leaving no indentation, and the piece of meat is dry and not sticky to your hand, it indicates that this is good meat.
- Good pork should have even, firm fibers and should not leak fluid or feel slimy.
Note: Kikkoman soy sauce, mirin, miso paste, and dashi powder can be purchased at supermarkets, e-commerce sites, or reputable Korean/Japanese stores!
-800x450-16-1.jpg "2 ways to make delicious miso ramen and kimchi ramen with authentic flavor 3")
How to prepare Miso ramen
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Bone simmering
Pork bones and trotters should be soaked in diluted salt water, then briefly blanched in boiling water, and then removed and placed in cold water to help eliminate odors.
After that, place them in a large pot with enough water to cover the bones by about one finger joint, bring to a boil over high heat to simmer.
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Prepare other ingredients
Cabbage leaves are peeled off, washed clean, and then shredded or finely chopped.
Put a pot of water on the stove; when the water boils, add 2 eggs to boil them soft-boiled for about 5 – 6 minutes. Then place them in a bowl of cold water to make peeling easier.
While waiting for the broth to boil, prepare the ingredients as follows: cut the onion in half, slice the ginger thickly, and chop the green onion. Char the onion, ginger, and green onion over the stove flame, or place them in the oven until they are charred.
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Cook the broth
When the broth boils, skim off the foam and impurities, then add the charred ingredients. Let the broth simmer for 3 hours, stirring regularly to prevent the bones at the bottom of the pot from burning.
After 3 hours, strain the broth to keep the essence, discarding the vegetables and pork bones, leaving only the trotters.
Note: You can also simmer the broth using a pressure cooker for about 1 – 1.5 hours to save time.
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Marinate the pork chops
Marinate the pork chops with 1/2 cup Kikkoman soy sauce, 60ml mirin, 30ml sesame oil, 1.5 tablespoons miso soy sauce, 1 tablespoon sugar, 1 tablespoon minced garlic, mix well for the chops to absorb the spices and marinate for 2 – 4 hours.
Note: you can also marinate the pork chops overnight to save time and help the pork absorb the spices better!
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Make the sauce
Add the marinade into a pot, then heat it up, when the sauce boils add 5gr Dashi powder, if the sauce is thick you can add a little water.
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Grilled ribs
Place a pan on the stove, adjust to medium heat, when the pan is hot, add a bit of oil and grill the meat. When one side of the meat is caramelized, flip it over and grill the other side, then add a little sauce and cover until the meat is cooked.
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Completion
To serve a bowl of miso ramen, add the sauce to the bottom of the bowl, then add the broth, followed by the ramen noodles, then add the grilled ribs, pork trotters, boiled eggs, cabbage, and a bit of green onion, sprinkle with a little sesame oil to finish.
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Final product
The miso ramen dish with rich, creamy broth, combined with flavorful grilled ribs. All the combinations and blending of spices and ingredients will make this a dish you can’t miss! Enjoy it while it’s still hot!
2. Kimchi ramen
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Preparation
30 minutes
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Difficulty
Easy
Ingredients for Kimchi Ramen For 2 people
Ramen noodles 2 packs Fresh mushrooms 100 gr Kimchi 100 gr Tofu 100 gr Chili powder 1/4 tablespoon
How to choose fresh ingredients
How to choose fresh and delicious mushrooms:
- Should buy those with bright colors, characteristic aroma, moderate caps, tightly closed, with a slightly yellow-brown color.
- Choose mushrooms with firm stems, uniform color; if the mushrooms have opened, the gills should be evenly spaced, beautiful, and dry.
- Avoid choosing bruised mushrooms, those with a foul smell, or slimy texture.
How to choose good tofu:
- Good tofu will be white. In contrast, tofu with gypsum will usually be yellower, and the more yellow it is, the more gypsum it contains. Therefore, you should avoid buying tofu that is yellow or has a yellowish tint.
- If the tofu feels soft and light in hand, it is a good choice.
- Pure tofu will have a fragrant smell, whereas tofu with gypsum will have a lime smell or no smell at all.
- Additionally, to ensure quality and hygiene, you can make tofu at home.
How to choose good kimchi: You can buy kimchi at reputable grocery stores or supermarkets. Or to ensure safety, quality, and hygiene, you can make it at home!
-800x450-12-2.jpg "2 ways to make delicious miso ramen and kimchi ramen with authentic flavor 23")
How to make Kimchi Ramen
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Boil the eggs
Boil the eggs in boiling water for 4 minutes, then place them in a bowl of cold water for easy peeling.
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Prepare the other ingredients
Fresh shiitake mushrooms should be washed clean with diluted saltwater, then rinsed with cold water and cut into bite-sized pieces.
Tofu should be washed, drained, and then cut into bite-sized pieces.
Note: If fresh shiitake mushrooms are not available, you can also use dried shiitake mushrooms. You can rinse the dried shiitake mushrooms with rice water to remove the strong smell and help retain their natural flavor.
Tips for soaking dried shiitake mushrooms quickly to soften and remove sand
- Wash dried shiitake mushrooms with water to remove dirt, then soak them in hot water at 60 – 80 degrees Celsius for about 7 – 10 minutes to rehydrate.
- While soaking, make sure the mushroom stems are in contact with the water surface.
- After soaking, gently rub the mushrooms to remove any dirt, then rinse with clean water, cutting off the stems so they can be cooked immediately (the stems are very tough and will not taste good if left in during cooking).
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Cook Noodles
Add ramen noodles to a pot of boiling water and cook for 3 minutes, then add 100g of kimchi, 100g of fresh shiitake mushrooms, the noodle seasoning packet, 1/4 tablespoon of chili powder, and 100g of tofu.
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Finish
Transfer the noodles to a bowl, place halved eggs on top, and sprinkle with some chopped green onions and seaweed to complete.
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Final Product
The spicy kimchi ramen dish is perfect for chilly days with its spicy broth from the chili powder and kimchi, served with eggs and tofu, making it a delightful meal!
How to choose fresh and delicious eggs
- Choose eggs with thick, hard shells and moderate size; these are the good eggs compared to those with thin and large shells.
- Gently shake the egg; if you don’t feel any movement inside, then it is a fresh egg; if there is movement, it is an old egg, which may be rotten.
- It is advisable to choose reputable stores that ensure quality and clear origins to buy eggs.
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With just a few very simple steps, you already have a way to make miso ramen and kimchi ramen that is spicy and flavorful, perfect for enjoying with family. TasteVN wishes you success in your cooking!
*Refer to the images and recipes from the YouTube channel: Culinary Frank and Feedy VN
