This ramen is so incredibly flavourful, which is surprising given that the broth comes together in just 5 minutes. The secret weapon is instant dashi, which packs an umami-packed punch that makes any broth taste like it’s been simmering for hours. You can buy instant dashi online or in most Asian supermarkets. This is the one I use.
I’ve chosen pork as my protein but you could swap it for chicken, beef or even tofu. Just toss it in the 3-ingredient teriyaki sauce and you’re golden. Finish with your favourite toppings and enjoy!
Table of Contents
- Introduction
- Key Ingredients
- Origins of Ramen
- White Miso Paste
- Tahini: Quality is Everything
- Mirin: A Sweet Touch
- Pick Your Protein: Teriyaki Pork
- Cooking Eggs to the Perfect Soft Boil
- Where to Shop
Introduction
Teriyaki Pork Miso Ramen is a delightful dish that combines the rich, savoury flavours of teriyaki pork with the comforting warmth of miso broth. This recipe is surprisingly quick to prepare, thanks to the use of instant dashi, which infuses the broth with deep umami flavours. Whether you’re looking for a satisfying meal on a busy weeknight or a comforting bowl of goodness, this ramen is perfect. Let’s explore the ingredients and steps involved in making this delicious dish.
Key Ingredients
- Dashi: The foundation of the broth, made from instant dashi powder, providing a rich umami flavour.
- White Miso Paste: Adds depth and a slightly sweet, savoury note to the broth.
- Tahini: Provides a creamy texture and nutty flavour; using good-quality tahini is important for the best taste.
- Dark Soy Sauce: Enhances the umami and adds a rich, salty taste.
- Fresh Ginger: Adds warmth and spice.
- Garlic: Provides a robust, aromatic base.
- Pork Mince: The main protein, offering a juicy and flavourful addition.
- Mirin: A sweet Japanese rice wine that balances the flavours in the teriyaki sauce.
- Sugar: Adds sweetness to the teriyaki sauce.
- Ramen Noodles: The base of the dish, providing a chewy and satisfying texture.
- Pak Choi: Adds freshness and a slight bitterness that complements the rich broth.
- Eggs: Cooked to a perfect soft boil, adding richness to the ramen.
- Nori Sheets: Adds a hint of the sea and enhances the overall flavour.
- Spring Onions: Provide a fresh, sharp contrast.
- Sesame Seeds: Add a nutty flavour and a bit of texture.
Origins of Ramen
Ramen is a beloved dish in Japanese cuisine, known for its rich and flavourful broth, chewy noodles, and a variety of toppings. Ramen actually originates from China, and was introduced to Japan in the late 19th century. It has since evolved into a quintessential Japanese comfort food. There are numerous regional variations of ramen in Japan, each with its unique broth, noodles, and toppings. From the rich, pork-based tonkotsu ramen of Fukuoka to the soy sauce-based shoyu ramen of Tokyo, ramen offers a diverse culinary experience. And with this recipe, you can create your own delicious bowl of ramen in just 30 minutes.
White Miso Paste
Miso paste is a fermented soybean paste that adds a unique depth of flavour to dishes. White miso, also known as shiro miso, is milder and sweeter than its darker counterparts, making it perfect for this ramen broth. Miso is rich in umami and provides a slightly sweet, savoury taste that complements the other ingredients in the broth. It’s also packed with probiotics, which are beneficial for gut health.
Tahini: Quality is Everything
Tahini, a paste made from ground sesame seeds, plays a crucial role in adding a creamy texture and nutty flavour to the broth. Good-quality tahini is smooth, pourable, and well-balanced in flavour, without the bitterness or grittiness found in lower-quality versions. You’ll only need 30g for this recipe, but for the best results, I would avoid supermarket own-brands and opt for Middle-Eastern brands such as Baracke, Al Nakhil, Al Taj, or Belazu.
Mirin: A Sweet Touch
Mirin is a sweet Japanese rice wine that is an essential ingredient in many Japanese dishes. It adds a subtle sweetness and depth of flavour to sauces, marinades, and broths. In this recipe, mirin is used in the teriyaki sauce for the pork, balancing the savoury flavours of soy sauce and the caramelised notes of sugar.
Pick Your Protein: Teriyaki Pork
The teriyaki pork in this recipe is both simple and delicious. Pork mince is cooked until browned and then simmered in a mixture of dark soy sauce, mirin, and sugar. This combination creates a sweet and savoury glaze that coats the pork. The key is to cook the protein until it’s caramelised and full of flavour.
If you prefer, you can substitute the pork with chicken, beef, or even tofu for a vegetarian option. Feel free to experiment with other toppings such as mushrooms, bamboo shoots, or corn.
Cooking Eggs to the Perfect Soft Boil
Achieving the perfect soft-boiled egg is essential for great ramen. Start by bringing a medium saucepan of water to a rolling boil. While the water heats, prepare a bowl of ice water. Carefully lower the eggs into the boiling water using a slotted spoon and cook for exactly 6 ½ minutes. Quickly transfer the eggs to the ice bath to stop the cooking process and let them cool for at least 5 minutes. Once cooled, gently peel the eggs. This method ensures a fully set white and a creamy, slightly runny yolk.
Where to Shop
To get the best ingredients for your Teriyaki Pork Miso Ramen, visit your local Asian supermarket or shop online. You can also buy instant dashi online – this is the one I use.
Teriyaki Pork Miso Ramen is a rich and satisfying dish that combines the bold flavours of teriyaki pork with the comforting warmth of miso broth. Enjoy this delicious ramen with your favourite toppings for a meal that’s sure to impress!
Teriyaki Pork Miso Ramen
This ramen is so incredibly flavourful, which is surprising given that the broth comes together in just 5 minutes. The secret weapon is instant dashi, which packs an umami-packed punch that makes any broth taste like it’s been simmering for hours. You can buy instant dashi online or in most Asian supermarkets. This is the one I use.
I’ve chosen pork as my protein but you could swap it for chicken, beef or even tofu. Just toss it in the 3-ingredient teriyaki sauce and you’re golden. Finish with your favourite toppings and enjoy!
- Prep Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 1x
Ingredients
For the broth:
- 1l dashi (made from instant dashi powder)
- 30g white miso paste
- 30g good-quality tahini
- 2 tbsp dark soy sauce
- 10g fresh ginger, minced
- 2 large garlic cloves, minced
For the pork:
- vegetable oil
- 250g pork mince
- 2 tbsp dark soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
For the ramen:
- 2 eggs
- 2 pak choi, halved lengthways
- 175g dried ramen noodles
- 2 nori sheets, cut into small pieces
- 2 spring onions, thinly sliced
- sprinkle of sesame seeds
Instructions
- Bring the dashi to a simmer in a saucepan set over a medium-high heat.
- Meanwhile, place the white miso paste, tahini, dark soy sauce, ginger and garlic in a heatproof bowl and whisk to combine. Add a ladleful or two of the hot dashi and whisk until smooth, then transfer the contents of the bowl back into the dashi, whisking continuously. taste as season with salt, if necessary (this will depend on the strength of your dashi). This is your broth, which you can set aside for later. Note: it will split as it cools, this is normal.
- Prep your toppings: bring a medium saucepan of water to a boil over medium-high heat. Blanch the pak choi for 1 minute, then transfer to a bowl of ice water (to stop the cooking process) and drain.
- Bring the same water back to a boil (it will be green but that’s ok). Using a slotted spoon and working one at a time, carefully lower the eggs into the water. Cook for 6 ½ mins then transfer to a bowl of ice water. Once cooled, peel and set aside.
- Onto the pork. Heat a splash of vegetable oil in a frying pan or wok set over a medium-high heat. Add the pork mince and cook until there are no pink bits left. Add the dark soy sauce, mirin and sugar and cook for a further 2 mins, or until reduced and caramelised. Set aside.
- Finally, bring some fresh, salted water to a boil in a small saucepan. Cook the noodles according to the package instructions then drain.
- Once you’re ready to assemble, bring the broth to a simmer. Divide the noodles between the bowls and add ladlefuls of the hot broth. Top with the pak choi, pork, egg, nori and spring onions and finish with a sprinkle of sesame seeds, then tuck in and enjoy.
Notes
You can buy instant dashi online or in most Asian supermarkets. This is the one I use.
What is your measurement for the dash? Litres?
Yes, apologies if it’s unclear, the “l” stands for litres.
Delicious, quick, and easy once you get everything together. I used crumbled tofu in mine and I had store bought teriyaki sauce that I added after I browned the tofu. Very adaptable to different toppings and the broth is so tasty.
I’m so glad you enjoyed it! And I agree – it really is all about the broth, everything else is easily customisable 🙂
I’ve made this multiple times and you’ve made ramen so easy to make for me. It’s a bit salty but I really enjoy it. Thank you!!
I’m so happy to hear it! If you find it a little salty, please feel free to reduce the miso or soy sauce amount ever so slightly.
The whole family enjoyed it! Thank you for the recipe!
I’m so happy to hear it! It’s my absolute pleasure 🙂
Really nice! I did use chicken wings instead of pork mince as its what I had. As I wasnt sure the chicken was cooked i added the dashi mix to the chicken and brought it to a simmer, it curdled! Do you know why? Thanks
Hi! I suspect it curdled because of the tahini, which curdles when boiled. Next time (I hope there is one!) you won’t have that issue if you cook the protein separately. You essentially want to heat the broth just till it comes to a simmer.
This was the tastiest soup I think I’ve ever made. I had to go to an Asian grocery store for the dashi, so worth it. I will be making this again and again!
Thank you so much for your kind words! I’m so, so glad you enjoyed it 🙂