How To Make Ramen Like A Pro

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How To Make Ramen Like A Pro

Words by Mr Tom M Ford

15 June 2016

Photograph courtesy of Bone Daddies

For the spicy miso tare:

  • 150g white miso
  • 50g sweet white miso
  • 50g red miso
  • 40g regular soy sauce
  • 40g mirin (Japanese sweet cooking wine)
  • 15g ginger
  • 25g spring onion
  • 50g mixed chilli, fresh and dried – as hot as you dare!

For the eggs:

  • 1l regular soy sauce
  • 1l water
  • 100g sugar
  • 4 soft-boiled eggs, peeled

For the bamboo:

  • 200g canned bamboo, rinsed and drained (or vacuum-packed cooked bamboo)
  • 5g sesame oil
  • 100g regular soy sauce
  • 10g sugar
  • A pinch or two of chilli flakes, to taste

To finish:

  • 1.25 litres strained hot stock
  • 400g slow-cooked pork – neck or shoulder works well
  • 400g good-quality fresh ramen noodles (at a pinch, you could use another type of noodle)
  • 200g bean sprouts, blanched
  • 100g sliced spring onion
  • 200g pan-fried padron peppers
  • 4 tbsp sesame oil