I found my solace in a steaming bowl of miso ramen with long chewy noodes swimming alongside crispy bok choy, piquant chili, garlic chives, and a small mound of sweet pulled pork. This magical bowl of noodle soup coddled my stomach, quieted my mind, while warming me from the inside out. Ramen is really quite a humble food, and yet it takes hours of care to make. It’s rich, complex and unctuous, and yet in Japan, it’s a comfort food much like mac and cheese is here. It’s by no stretch of the imagination healthy, and yet it manages to strike a soul-satisfying truce between protein, vegetables and carbs. Put simply, ramen is a bowlful of contradictions. Miso Ramen, just one of about a dozen different varieties, originated in the northern Hokkaido region of Japan. It’s a beautiful place, but the winter’s can be harsh so it’s not surprising that this hearty ramen originated there. Traditionally made with fish or poultry stock, I’ve upped the ante with a southern Japanese Tonkotsu stock made with a combination of pork and chicken. I started this one with my Tonkotsu Base (which I now make in large quantities and freeze), then layered on the nutty flavors of miso and tahini. To finish it off, I grated a dried scallop on top of each bowl, imbuing each bite with just a bit more umami paired with the briny sweetness of the sea. One of my favorite toppings for miso ramen is garlic chives mixed with some sesame oil and dobanjiang (spicy bean paste), but it’s also very good with buttered corn, as well as some of the more traditional ramen toppings such as pork, menma, and eggs.
More Comforting Ramen
Tsukemen Ramen (Dipping Ramen) Chicken Ramen Hokkaido Miso Ramen Spicy Tantanmen Soupless Tantanmen Hiyashi Chuka Mazemen (Mazesoba)
📖 Recipe
