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1
Finely chop the green onion, garlic and ginger.
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2
Heat up 1 tablespoon of sesame oil or lard in a pan and stir fry the green onion.
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3
When it's browned a bit add the ginger and garlic and stir fry.
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4
Add the ground pork.
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5
Stir fry until all the moisture is gone from the meat, and fat coming out of it is clear.
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6
The mean should be lightly browned.
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7
Add the miso and continue stir frying.
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8
When it's cooked, add the soy sauce.
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9
This soy sauce is the key to miso ramen soup, so use a good quality soy sauce.
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10
Stir until it's a bit burnt.
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11
This is the miso ramen soup base.
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12
Isn't it easy?
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13
It will keep in the refrigerator for more than 2 months.
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14
Be careful of any mold forming.
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15
It's very salty so should keep well.
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16
Pack while it's still hot in a airtight container or Ziploc bag so that it's not exposed to air.
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17
Additional note: Put a 10 cm piece of konbu seaweed in the container when you store it.
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18
It will increase the umami.
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19
Use 1 1/2 tablespoons of this soup base for every bowl of soup, with 150 ml of boiling water added.
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20
Done!
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21
If you want to make it even more tasty, stir fry some meat, bean sprouts, onions and so on, add 200 ml of water, and bring to a boil.
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22
Add the soup base to that, transfer to a ramen bowl and mix to dissolve the soup base.
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23
That's it!
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24
A really easy method!
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25
Stir fry some finely chopped green onion in 1 teaspoon of sesame oil.
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26
Add 1 teaspoon each of grated garlic and ginger and stir fry that.
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27
Then add about 30 g of ground pork or pork belly and stir fry until the moisture has all evaporated.
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28
Add 1 tablespoon of miso and 1 tablespoon of soy sauce and continue stir frying.
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29
When it's all cooked and making a crackling sound, add 200 ml of water or konbu seaweed based dashi stock and it's done.
