00:00This is a 15-minute Miso Ramen that had one of my readers saying I'll definitely be making
00:04it this way from now on. One simple trick makes all the difference. For a printable
00:09version of this recipe, visit my website, just google Miso Ramen Space Search to find me.
00:15We're going to start by getting our vegetables ready. Bring a small pot of water to a rolling
00:19boil and add a pinch of salt. Now, dropping 100g of bean sprouts first, then place 30g of
00:27spinach in the water with just the stems submerged and the leaves hanging over the edge.
00:32After 30 seconds, push those spinach leaves right into the water and let everything cook together
00:37for another 30 seconds. The stems need a head start since they're tougher than those delicate leaves.
00:44Everything goes straight into an ice water bath to lock in that green colour.
00:51In a heatproof container, we're going to whisk together one tablespoon of peanut butter.
00:55Make sure it's the unsweetened and salted kind, along with one tablespoon of ground toasted sesame seeds
01:01and one teaspoon of Asian chicken bouillon powder. I've measured out 500ml of freshly boiled water
01:09and I'm going to start with a splash to loosen the mixture and get it smooth first.
01:14This little trick prevents lumps which nobody wants floating around in their beautiful broth.
01:20Once you've got it nice and smooth, pour in the rest of the hot water and give it another good
01:26mix.
01:27Now, why are we using peanut butter? Well, here's the thing. Peanut butter can deliver instant creaminess
01:33and that deep roasted flavour. The sesame adds that familiar Japanese aroma that makes the soup feel
01:38comforting. And if peanuts aren't your thing, no worries. Tahini or sesame paste work beautifully too.
01:46Time to build some serious flavour. Set your skillet of medium heat and if you've got a wok,
01:52even better as we build the soup in here. As soon as it's warm, drop in one teaspoon of unsalted
01:59butter
01:59and 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 regular
02:13leek onion. I only use the white part here. Lower the heat to medium low and stir fry gently until
02:20they start to brown just a little and release that intense aroma. Slowly stir-frying activates enzymes
02:27that soften the pungency and enhance those sweet aromatic compounds. Once the aromatics are beautifully
02:33fragrant, raise the heat back to medium and add about 150 grams of ground pork. Cook it until there's no
02:41pink
02:41left 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,
02:53half 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 ground 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 brown 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. Dipping right into the hot broth and whisk until every bit of
03:58miso has dissolved completely. If you want to go deeper with your flavour, you could even try mixing
04:05your own with a slightly higher ratio of red miso for a richer and more complex flavour but that's
04:12totally optional. The noodles, we want medium-thick ones if you can find them, about 1 to 7 to 2
04:22.2 mm thick.
04:23Cook 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.
04:40And 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.
04:47Add all that rich savoury miso broth with all the beautiful seasoned pork right over the noodles.
04:56Add your blanched sprouts, 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 Sapuramisu 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, grab the written
05:39instructions by clicking the full recipe box with a picture that's about to pop up on your screen.
05:45Here we go, the link to the full recipe is on the screen for you now, and if you want
05:48to watch more
05:49similar videos, don't miss my ramen playlist popping up on your screen as well. Thank you so much for
05:54watching and I hope to see you in the next one. Bye!
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