Umami Spicy Miso Ramen
Umami Spicy Miso Ramen
Japanese comfort with deep sesame umami
A Taste of Japan
This bowl is inspired by Japan’s everyday miso ramen culture, where cooks often add their own touches at home to deepen flavor and warmth. Sesame, garlic, ginger, and chili oil are commonly used to boost umami and add gentle heat, while dashi brings balance and savoriness to the broth. Rather than chasing extreme spice, Japanese-style spicy miso ramen focuses on richness and harmony, creating a comforting, satisfying bowl that feels bold but easy to enjoy, just like the kind of ramen people casually make and customize at home in Japan.
Serve: 1
Cook Time: 10 minutes
Ingredients
- Sapporo Ichiban Miso Ramen
- 3.5 oz minced pork
- 2 tsp ground sesame seeds
- White pepper, to taste
- ¼ tsp dashi stock powder
- 1 tsp sesame oil
- 1 tsp oyster sauce
- 3 stalks green onion
- 1 tbsp grated garlic
- 2 tsp grated ginger
- 1 tsp doubanjiang (chili bean paste)
- 1 tsp chili oil
- 1 tbsp cooking sake
- 1 tbsp mirin
- 1 soft-boiled egg
- 2 slices chashu
Directions
Black Garlic Oil (Mayu) Preparation
STEP
In a ramen bowl, mix ground sesame seeds, white pepper, dashi powder, sesame oil, and oyster sauce.
STEP
Thinly slice the white part of the green onion into fine strands. Finely mince the middle part, and set aside the green tops for later.
STEP
Heat oil in a pan over medium heat. Add garlic, minced green onion, and ginger and cook until fragrant.
STEP
Add chili oil and doubanjiang, cook briefly, then turn off the heat and transfer everything into the ramen bowl.
STEP
In a pot, cook the minced pork until just cooked through. Add 1⅔ cups (about 400 ml) water, the reserved green onion tops, sake, and mirin, and bring to a boil.
STEP
Add the noodles and cook for 3 minutes. Turn off the heat and stir in the seasoning packet.
STEP
Pour the soup and noodles into the ramen bowl and mix well.
STEP
Top with the soft-boiled egg, chashu, and the thinly sliced white part of the green onion, then serve hot.
