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The ingredients needed to prepare Super Simple Sapporo Miso Ramen Soup Base:
- Take 1 tbsp Sesame or vegetable oil
- You need 2 stalks Green onion (or Japanese leek)
- You need 2 medium cloves Garlic
- Use 50 grams Ginger
- Provide 300 grams Ground pork
- Get 700 grams Miso
- Provide 300 grams Soy sauce
Steps to make Super Simple Sapporo Miso Ramen Soup Base:
- Finely chop the green onion, garlic and ginger.
- Heat up 1 tablespoon of sesame oil or lard in a pan and stir fry the green onion. When it's browned a bit add the ginger and garlic and stir fry. Add the ground pork.
- Stir fry until all the moisture is gone from the meat, and fat coming out of it is clear. The mean should be lightly browned.
- Add the miso and continue stir frying. When it's cooked, add the soy sauce. This soy sauce is the key to miso ramen soup, so use a good quality soy sauce. Stir until it's a bit burnt.
- This is the miso ramen soup base. Isn't it easy? It will keep in the refrigerator for more than 2 months. Be careful of any mold forming. It's very salty so should keep well. Pack while it's still hot in a airtight container or Ziploc bag so that it's not exposed to air.
- Additional note: Put a 10 cm piece of konbu seaweed in the container when you store it. It will increase the umami.
- Use 1 1/2 tablespoons of this soup base for every bowl of soup, with 150 ml of boiling water added. Done!
- If you want to make it even more tasty, stir fry some meat, bean sprouts, onions and so on, add 200 ml of water, and bring to a boil. Add the soup base to that, transfer to a ramen bowl and mix to dissolve the soup base. That's it!
- A really easy method! Stir fry some finely chopped green onion in 1 teaspoon of sesame oil. Add 1 teaspoon each of grated garlic and ginger and stir fry that. Then add about 30 g of ground pork or pork belly and stir fry until the moisture has all evaporated.
- Add 1 tablespoon of miso and 1 tablespoon of soy sauce and continue stir frying. When it's all cooked and making a crackling sound, add 200 ml of water or konbu seaweed based dashi stock and it's done.
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