I love a bowl of ramen and this 15 minute ramen recipe is a must-have if you feel the same. Packed with flavour and ready within 15 minutes (give or take a few) you will have a steaming bowl of goodness in your hands when you get home from work.
I saw the recipe in one of the recent issues of Delicious Australia and had to make it immediately. Some of the ingredients like the Korean chilli paste and white miso is perhaps not standard store cupboard ingredients here in South Africa but I urge you to get some. Those ingredients easily become standard ingredients if you want to expand your cooking repertoire and tastes.
I did not change the recipe much and kept close to the original. Sometimes ground pork mince is not available so feel free to adapt the recipe and use chicken mince if you have. Another idea would be to get the best quality pork sausages and removing them from their casings and use that as the protein. But use the best you can find and not sausages stuffed with cheese or something odd.
Super important for this recipe is the quality of the stock. The better the stock, the better the flavour of the ramen. Homemade wins the first prize of course, but you can find stock at many farmer’s markets too. If you do you use a concentrate or powder from a retailer, just be careful about the salt. Remember the miso is quite salty too.
If you can’t find white miso, used red miso but halve the quantity as it is much more intense than white. But I do feel that white miso is the best to use for this recipe so it is worth finding.
You can easily change the pork or chicken to tofu or even prawns, so feel free to adapt it as you please.
- 60ml vegetable oil
- 3 garlic cloves crushed
- 2 long spring onions, thinly sliced
- 100g white miso
- 1l chicken stock (warm)
- 1 tbsp finely grated ginger
- 500g ground pork
- 1 tbsp Korean chilli paste (Gochujang)
- 2 tbsp rice vinegar
- 60ml light soy sauce
- 1 tsp sesame oil
- 220g medium wholewheat egg noodles or any ramen noodles of your choice
- 4 soft boiled eggs
- sesame seeds to serve
- nori (dried seaweed) to serve
- sliced spring onion to serve
- Sliced fresh chilli to serve
- Cook the noodles as per the packet instructions
- Heat 2 tbsp of oil in a saucepan over a medium heat
- Add the spring onion and cook for 4 minutes
- Add the garlic and cook for another 3 minutes
- Add the miso and stock and bring to a slow simmer
- Meanwhile heat the rest of the oil in a pan and add the ginger
- Fry the ginger for a minute and then add the ground pork
- Cook the pork, breaking up the mince with a wooden spoon
- Fry for about 10 minutes over a medium high heat until the pork crispy and golden brown
- Add the chilli to the miso broth with the vinegar, soy and sesame oil
- Divide the noodles and pork amongst 4 bowls
- Top with the broth and garnish with eggs, sesame seeds and nori
See below for my recipe for Bone Broth Ramen – a super popular recipe on Pinterest