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We hope you got benefit from reading it, now let’s go back to japanese style pork char-siu miso ramen recipe. To cook japanese style pork char-siu miso ramen you need 32 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Japanese style pork char-siu miso ramen:
- Take 400 g Noodles
- Provide 1 tin Bamboo shoots
- Get 2 Tablespoons Dry seaweed
- Provide 200 g Bean sprouts
- Take Shredded spring onion (green part only) a bit
- Get 2 Soft- boiled eggs
- Take Soup base
- Provide 1 Tablespoon Sesame paste
- You need 3 g Japanese katsuobushi
- You need 3 cloves Garlic
- Get 5 slices Garlic
- Take 1 Tablespoon Miso paste
- Prepare 1 Tablespoon Sugar
- You need 2 Tablespoons Soy sauce
- Provide 1 teaspoon White pepper powder
- You need 1 pinch Salt
- Get 2 teaspoons Sesame oil
- Prepare 900 cc Chicken or pork broth
- You need 50 cc Milk
- Use 5 g Butter
- Use Pork char- siu
- You need 800 g Pork belly or shoulder
- Provide 2 Spring onion
- You need Ginger 1 small cube
- Get 3 cloves Garlic
- Get 150 cc Soy milk
- Use 100 cc Rice wine
- Get 50 cc Mirin
- Use 1000 cc Water
- You need 1 teaspoon White pepper powder
- Take 1 teaspoon Seafood flavour seasoning (optional)
- Use 50 g Sugar
Instructions to make Japanese style pork char-siu miso ramen:
- Put all the soup base ingredients (apart from butter and katsuobushi) in to a sauce pan and bring it to boil.
- Turn off the heat. Add in katsuobushi and leave it to soak for 15 minutes with the lid on.
- Filter the soup and pour it back to the sauce pan and heat it up again. Add in the butter.
- Pan fry the pork, spring onion, ginger and garlic.
- Add in all the other ingredients in and cook for 1.5 hours. Let the meat cool down for easy carving.
- Take some sauce from the char-siu pot and cook the bamboo shoots for 10-15 minutes. Boiled some water to cook noodles, seaweed, and bean sprouts. Drain all of them and put them in a bowl. Pour in the hot soup and put in some pork char-siu and soft boiled egg. Finally garnish with some spring onion on the top and enjoy.
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