A rich and salty dark broth ramen inspired by traditional Japanese ramen.
Prep: 20 mins
Cook: 2 hrs 30 mins
Yields: 2 to 4 people
4 middle bacon rashers chopped
1 inch piece ginger sliced
3 garlic cloves sliced
1 tablespoon minced lemongrass
1 tablespoon white miso paste
red pepper flakes
4 cups chicken stock reduced salt (avoid using hot stock)
2 tablespoons light sodium soy sauce
1/2 tablespoon balsamic vinegar
1/2 tablespoon rice wine vinegar
2 teaspoons sesame oil
spring onion (2 garnish)
Eggs (refer to notes)
Noodles (refer to notes)
1Fry bacon and remove half for later use.
2Add ginger, garlic and lemongrass. Saute approx. 1 min.
3Add miso paste and red pepper flakes to taste (it only needs a little for flavour). Mix thoroughly and combine.
4Slow cook 2 hours on low.
5Remove bacon, ginger and garlic.
6Add soy sauce, both vinegar, and sesame oil.
7Slow cook 30 mins on low.
8Add a little spring onion last 10 mins to infuse flavour to leave to garnish. In last 10 mins also add the bacon previously put aside to heat through. Pour broth over cooked noodles and top with egg and spring onion.
101 egg per person is best.
112 minute noodles work fantastic. For a more noodly ramen 1 packet per person or 1 packet between 2 people.
12Lemongrass in produce fridge section.
13Some items in asian grocery aisle at woolworths and coles if you have difficulty finding them.
14Try to source salt reduced products where possible. As the combination of bacon miso and soy sauce produces a very salty broth.
15Try to avoid removing ingredients as this will affect the flavour of the broth.
16Other topping ideas:
17- Sliced mushroom
18- Raw meat (beef, chicken, pork are common). Add in after removing garlic ginger and bacon. adjust cooking time as needed.