This is a simpler version of homemade ramen inspired by all of my favorite Japanese restaurants! The broth is made with red miso and plenty of spices, and the ground beef is seasoned with shoyu. I love making this ramen for a cozy dinner!
1/4cupchili sauce like Sambal Oelek or Sriracha (less if you don't like spice)
8small cloves garlic, peeled
2inch knob of ginger, peeled and roughly chopped
1/4cupmirin
2tbspsesame oil
Ajitama (Soft Boiled) Eggs
6eggs
Pinch salt
Ramen
2tbspneutral oil
1.25lbground beef
1/2tspblack pepper
2tbspsoy sauce (I use shoyu-style)
1tbspbrown sugar
8cupunsalted chicken stock (or low-sodium)
2/3cupspicy red miso paste (recipe above)
2shallots, peeled and halved
2packages fresh ramen noodles
1cupfrozen corn
1bunch scallions, finely chopped
Additional chili sauce, for serving
Salt and pepper, to taste
Instructions
Spicy Red Miso Base
Heat a small, dry skillet over medium-high heat. Add the sesame seeds, and stir constantly until they are very toasted. They should be oily and toasty but not burnt! Place the sesame seeds in a bowl and let cool slightly. Wipe the pan, and set aside.
Place the red miso paste, chili sauce, garlic, ginger, mirin, sesame oil, and toasted sesame seeds in a food processor or high-powered blender. Pulse or blend until smooth, scraping sides of the bowl occasionally.
Add the spicy red miso paste to the small skillet, and cook over medium heat for about 6 minutes, stirring frequently to prevent burning. Place the spicy red miso paste in a bowl and refrigerate until ready to use. Wipe the pan clean, and set aside for future use.
Ajitama (Soft Boiled Eggs)
Gently place the eggs in a small pot and fill with water until the eggs are completely covered. Add a few pinches of salt. Bring to a boil, and then lower it to a simmer. Let the eggs cook for 6 minutes. Drain and immediately add to ice-cold water for about 10 minutes. Peel, cut in half, and set aside.
Ramen
Heat the oil in a large soup pot. Add the beef, and cook until the beef is no longer pink. Drain the fat and add the soy sauce, brown sugar, and pepper. Cook for a couple of minutes, and place the beef in a bowl. Set aside.
Add the stock and shallots to the pot, and bring the stock to a simmer. Place a sieve halfway into the liquid, and put 2/3 c. spicy red miso paste into the sieve. Stir until the mixture is mostly dissolved, about 5 minutes. Discard the solids left in the bottom of the sieve.
Let the stock simmer for about 5-10 more minutes. Remove the shallots and discard. Taste the broth, and add more salt and pepper as necessary.
While the broth is simmering, heat the small skillet over medium-high heat. Add the corn, and cook, stirring occasionally until the corn is lightly charred, about 5 minutes. Set aside until ready to use.
Cook the noodles according to package directions. Divide the noodles and ground beef between 6 bowls. Ladle the broth over the noodles. Top with corn, scallions, soft boiled eggs, and additional chili sauce. Enjoy!