Ramen Ingredients
How to make a home made ramen soup base just like the ramen restaurant’s one?
I tried to make miso ramen soup base, but the miso always seperated from the soup. And the miso soup base in the restaurant is always thick and never seperated. Do they add some secret ingredient ? if they do, what is that? or anyone knows other delicious soup base for ramen that I can learn about? Please share some recipe. Thanks!
***MISO RAMEN SOUP**
Ingredients
2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon fresh ginger, minced
2-4 ounces ground pork
5 ounces bean sprout, rinsed
4 ounces cabbage, chopped
2-4 ounces carrot, cut into thin strips
4 cups low sodium chicken broth
1 teaspoon sugar
2 teaspoons light soy sauce
4 tablespoons miso
2 (3 ounce) packages ramen noodles (without the flavor packet)
1/2 teaspoon sesame oil
Directions
1)Heat olive oil in a soup pot or a wok and cook minced ginger, garlic and pork on medium heat until pork is no longer pink.
2)Add carrots, bean sprouts and cabbage and saute for a few minutes, stirring.
3)Add the chicken broth, sugar and soy sauce and bring to boil.
4)Turn heat down to low and melt miso in the soup.
5)Add sesame oil and take off of heat.
6)Meanwhile, cook the ramen noodles (not the seasoning packets) in boiling water for 2 minutes; drain.
7)Add noodles to soup and serve.
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