Japanese Ramen Noodle Recipe

Surprisingly awesome one-hour spicy miso ramen

  • serves 4
  • Easy

Check out this super simple ramen recipe from Tim Anderson. This Japanese ramen is easy to make and packed with punchy flavour, a perfect midweek warming meal to feed the family

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This ramen recipe is from MasterChef champion Tim Anderson. Tim believes cooking Japanese food is a lot easier than people think and he’s written a book, Japaneasy, to prove it! Tim also talks about his time spent living in Japan, how he conquered MasterChef and why it’s possible to make the best ever ramen in less than an hour…

“Good ramen is pretty simple to make at home, but really good ramen is almost impossibly difficult. Our ‘basic’ ramen at the restaurant is a complicated two-day process and the finished dish has eight different toppings, most of which are made in-house and involve quite a lot of labour. So even though ramen is my favourite food, I almost never used to make it at home.

Then I recalled a ramen shop in Sapporo called Keyaki that I visited in back in 2007. They produced an immensely flavourful and deep ramen in a matter of minutes: they stir-fried a combination of miso, pork mince and other seasonings in a rocket-hot wok before combining it with their broth, which browned the meat and caramelised the miso until the mixture was nutty and rich. I decided to give something similar a go, and it worked wonderfully.

So here it is: a truly excellent bowl of ramen that can be made from scratch in under an hour. This, to me, is as rare and exciting as a unicorn.”

Ingredients

  • fresh chicken stock 1.4 litres
  • miso 100g
  • pak choy 2, cut into quarters
  • bean sprouts 150g
  • sesame oil 4 tsp
  • ramen noodles 4 portions, (dried is good; instant is better; fresh is best)
  • parmesan 50g, finely grated (optional)
  • soy-marinated eggs 4, halved

SPICY MISO PORK MINCE

  • leek 1, washed and trimmed
  • red or barley miso 40g
  • tomato 1, roughly chopped
  • onion 1/2, roughly chopped
  • garlic 4 cloves, peeled
  • red chilli 1, roughly chopped
  • dried chilli flakes 2 tsp
  • 
ginger 2cm piece (unpeeled), finely sliced
  • sesame seeds 1/2 tbsp, toasted
  • black peppercorns freshly ground to make 1/4 tsp
  • Szechuan peppercorns freshly ground to make 1/2 tsp
  • anchovy fillets in oil 2, (optional)
  • pork mince 250g
  • vegetable oil
 for frying
  • butter 50g

Method

  • Step 1

    Put the chicken stock into a large pan and bring to a simmer. Add the miso and whisk to dissolve.

  • Step 2

    For the spicy miso pork mince, cut the leek in half and roughly chop the green part. Finely shred the white part of the leek and soak in iced water.

  • Step 3

    Put the green leek, red miso, tomato, onion, garlic, fresh and dried chilli, ginger, sesame seeds, black and szechuan peppers and anchovies, if using, into a food processor and whizz to a coarse paste. Tip into a large bowl along with the pork mince and mix well.

  • Step 4

    Heat a wok to very hot with 2 tbsp of vegetable oil. Carefully add the pork mixture and cook for 10 minutes, stirring regularly, until dark brown. Remove from the heat, stir in the butter and keep warm.

  • Step 5

    Bring a large pan of water to the boil and blanch the pak choy for 1 minute. Remove with a slotted spoon to a bowl. Blanch the bean sprouts for 20-30 seconds and remove with the slotted spoon to the same bowl. Pour over the sesame oil and mix well.

  • Step 6

    Cook the noodles in the same boiling water following pack instructions and drain well.

  • Step 7

    Divide the miso-chicken broth between four deep bowls and add the noodles and divide half of the pork mince to each and stir well. Taste the broth and adjust the seasoning with salt or soy.

  • Step 8

    Top each with the remaining pork mince, parmesan, if using, drained shredded white leek, pak choy, bean sprouts and marinated eggs. Enjoy piping hot, and don’t forget to slurp!

Recipes taken from Japaneasy by Tim Anderson (£20, Hardie Grant). Photography Laura Edwards.


Listen to Tim Anderson chatting about Japanese food with our food director Janine here:

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