00:00This is a 15 minute miso ramen that had one of my readers saying I'll definitely be making it
00:05this way from now on. One simple trick makes all the difference. For a printable version of this
00:10recipe, visit my website, just google miso ramen space search to find me. We're going to start by
00:16getting our vegetables ready. Bring a small pot of water to a rolling boil and add a pinch of salt.
00:21Now, dropping 100 grams of bean sprouts first, then place 30 grams of spinach in the water with
00:28just the stems submerged and the leaves hanging over the edge. After 30 seconds, push those spinach
00:34leaves right into the water and let everything cook together for another 30 seconds. The stems
00:40need a head start since they're tougher than those delicate leaves. Everything goes straight into
00:46an ice water bath to lock in that green colour. In a heatproof container, we're going to whisk
00:53together one tablespoon of peanut butter, make sure it's the unsweetened and salted kind,
00:59along with one tablespoon of ground toasted sesame seeds and one teaspoon of Asian chicken bouillon
01:04powder. I've measured out 500ml of freshly boiled water and I'm going to start with a splash to
01:12loosen the mixture and get it smooth first. This little trick prevents lumps which nobody wants
01:18floating around in their beautiful broth. Once you've got it nice and smooth, pour in the rest of the
01:24hot water and give it another good mix. Now, why are we using peanut butter? Well, here's the thing.
01:30Peanut butter can deliver instant creaminess and that deep roasted flavour. The sesame adds that familiar
01:36Japanese aroma that makes the soup feel comforting. And if peanuts aren't your thing, no worries. Tahini
01:43or sesame paste work beautifully too. Time to build some serious flavour. Set your skillet of medium heat
01:50and if you've got a wok, even better as we build the soup in here. As soon as it's warm,
01:56drop in one teaspoon of
01:58unsalted butter and one teaspoon of lard. When those fats start to simmer, add four cloves of grated garlic,
02:07one tablespoon of grated ginger and about two tablespoons worth of finely diced Japanese leek or
02:13regular leek onion. I only use the white part here. Lower the heat to medium low and stir fry gently
02:19until they start to brown just a little and release that intense aroma. Slowly stir-frying activates
02:26enzymes that soften the pungency and enhance those sweet aromatic compounds. Once your aromatics are
02:33beautifully fragrant, raise the heat back to medium and add about 150 grams of ground pork. Cook it until
02:40there's no pink left and those edges start to caramelise. About two to three minutes should do it.
02:46Now splash in your one teaspoon of soy sauce, one teaspoon of mirin, one teaspoon of oyster sauce,
02:54half teaspoon of chili bean paste and half teaspoon of sugar. Give it all a good stir and cook until
03:01the
03:01pan looks almost dry and every piece of pork is properly browned and coated in those sweet savoury juices.
03:08This is where umami builds up. As always, all ingredients and exact measurements for this recipe
03:14can be found in the description box below. Pour that nutty broth base right into the wok
03:20with all the browned mixture. Don't forget to scrape up those caramelised bits with your spatula.
03:26That's free flavour right here and we're not wasting a drop of it. Keep the heat on medium-high until
03:32you see
03:32small bubbles starting to dance across the surface. Then turn off the heat. We want it hot but not
03:39boiling because we're about to add our delicate-style ingredient. Place one and a half tablespoons of
03:45yellow awase miso in a fine strainer or ladle. Awase miso is a blend of white and red that gives
03:51you
03:52the perfect balance of sweet and salty. Dip right into the hot broth and whisk until every bit of miso
03:58has
03:58dissolved completely. If you want to go deeper with your flavour, you could even try mixing your own
04:06with a slightly higher ratio of red miso for a richer and more complex flavour but that's totally optional.
04:16The noodles, we want medium-thick ones if you can find them, about 1-7 to 2.2 mm thick.
04:24Cook your noodles according to the package directions but pull them out 30 seconds early.
04:29The residual heat from the gorgeous broth will finish cooking them to perfection while keeping
04:34the ideal chewy texture. Give the colander a good steak to train them well.
04:39And if you're feeling ambitious and want to try making your own ramen noodles from scratch,
04:44I've got a whole guide on that but don't feel like you have to.
04:47Ladle that rich savoury miso broth with all the beautiful seasoned poke right over the noodles.
04:56Add your blanched spinach, a ramen egg if you've got one, some finely chopped green onions,
05:03canned corn, nori sheets and those crunchy blanched bean sprouts.
05:09The final touch, drop a pat of batter right in the centre and drizzle just a tiny bit of toasted
05:14sesame oil or chilli oil over each bowl. This recipe brings together the best of both worlds,
05:20the soul-warming comfort of saporomisu ramen with practical shortcuts that work perfectly in a home
05:26kitchen. Want even more delicious recipes? Grab my free cookbook from the link in the description.
05:35Okay, let's go over the ingredients one more time, and if you're ready to cook,
05:39grab the written instructions by clicking the full recipe box with a picture that's about to pop up
05:43on your screen. Here we go, the link to the full recipe is on the screen for you now, and
05:48if you
05:48want to watch more similar videos, don't miss my ramen playlist popping up on your screen as well.
05:53Thank you so much for watching, and I hope to see you in the next one. Bye!
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