How to Make Spicy Miso Ramen with Jet Tila | Ready Jet Cook | Food Network

Spicy Miso Ramen is pure comfort, especially when Jet tops it with pork belly and a *perfectly* gooey marinated egg!
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.

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Spicy Miso Ramen
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 30 min
Active: 10 min
Yield: 4 servings

Ingredients

8 ounces ground pork
3 cloves garlic, chopped
1 tablespoon fresh ginger, finely grated
2 green onions, thinly sliced, plus more for serving
4 pieces dried shiitakes
2 pieces konbu seaweed, about 6 by 8 inches each
7 tablespoons red miso paste (akamiso), or more to taste
1 tablespoon mirin
1 tablespoon granulated sugar
2 teaspoons sea salt
1 teaspoon toasted sesame oil
1 teaspoon chile-garlic sauce
1/4 teaspoon ground white pepper
4 cups low-sodium chicken stock or broth
2 cups water
1 pound fresh wheat noodles, cooked according to the package directions
Serving suggestion: ramen eggs, chasu pork belly, bean sprouts and nori sheets

Directions

In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.

Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.

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How to Make Spicy Miso Ramen with Jet Tila | Ready Jet Cook | Food Network

[Music]
today i’m making a classic japanese miso
ramen with chassiu pork belly now the
chinese may have invented ramen
originally but over the past century the
japanese have taken the dish perfected
it and really popularized it around the
world now it’s time for me to show you
how to make it in your kitchen what’s
happening guys i am jet tila and this is
ready jet cook where i show you how to
make some of my favorite asian dishes
from pantry to plate let’s get cooking
[Music]
[Music]
all right miso ramen
so i’m gonna talk about miso and pork
belly when we get into the kitchen but
we gotta spend some time on kombu so
this is a giant kelp leaf grows in the
ocean you take it and you dry it and it
becomes this that drying process creates
this natural sea salt it’s been done
this way by fishermen for a thousand
years the amazing flavor this gives is
actually what msg was synthesized to
actually taste like but this is savory
in its most natural form we are using
kombu for the savory profile and it
really is the essence of umami the word
umami literally translates to the spirit
of flavor that’s how important it is and
that’s what kombu is going to give us
i’ll show you how to use it in the
kitchen
pork belly miso
so for the miso ramen i need pork belly
make sure to get skinless pork belly
because those skins will not break down
in time it’ll be chewy like rubber bands
and also i’m using red miso also known
as akami so there’s three levels of
fermentation white yellow red basically
the more fermented the more pungent the
more salty i’m going with red because it
has the most flavor the most punch and i
think it’s super delicious
so
lots to do but we’re gonna make it very
simple there are four very popular
styles of ramen and they’re basically
classified by their broths so first
we’re going to be making miso ramen
today which uses miso as the primary
ingredient in flavoring the second would
be shio which is the japanese word for
salt so salt basically flavors
the broth which obviously has bones in
it and then there’s shoyu which is the
japanese word for soy sauce you have a
dark soy sauce broth and then there’s
tonkutsu broth which is a very fatty
bone broth all very popular today we’re
going to be making a miso broth and
we’re actually going to start with a soy
sauce marinade to cook the chassiu which
is the pork belly which is the same
marinade which we’re going to marinate
those eggs i’m gonna teach you how to
make those really cool uh ramen eggs
that are just soft in the middle and
coated with soy sauce so uh in a cold
saucepan we are going to start with sake
and you know a lot of japanese chefs
work in formulas right meaning i’m going
to go about two-part sake or one part
soy which makes it really easy to kind
of think about measuring and then the
rest will be sugar because i want a
balance of flavors we’ve got the
flavorings and now we’re going to need
the aromatics so the aromatics for this
soy broth is going to be ginger and
whenever you’re cutting ginger for a
marinade or a quick broth we don’t
really have to worry about you know
perfect cuts we just want to expose as
much surface area as possible and with
scallions i’m just going to chop these
in half because we’re going to end up
removing these later
ginger
scallions and then finally a little
water to dilute and give me more base
for the bellies and the eggs so we’re
going to get the soy broth overheat we
want to dissolve that sugar and then
we’re going to divide it in half half
this broth is going to be for the pork
and the other half is going to marinate
the eggs and i’m going to show you how
to make those really cool ramen eggs
that you see
it’s a very fun little tip what i’m
going to do is insert the little pin
inside the bottom part of the egg and i
mean bottom the wide side because an egg
kind of tapers into kind of like a point
we want that bottom side and all i’m
going to do is take a little pin to the
top of that and then poke a little hole
there’s a natural little air pocket in
there and what i’m going to do is
relieve the pressure from that air
pocket and also this allows the hot
water to get in there to help kind of
poach that egg out so that’s all we’re
doing we’re going to do that to every
single egg and you won’t lose any egg
that way that’s going to get the hot
water in there and allow you to make a
perfectly boiled six minute egg once
i’ve poked the air hole in i’m just
going to lower the eggs into boiling
water for six minutes that’s gonna give
you that soft yolk in the middle without
the yolk setting up and i’m actually
dropping these eggs right in from the
refrigerator no need to room temp them
that soft creamy center of the egg is a
six minute egg from a cold egg in the
fridge eggs are cooking away for six
minutes and i’m gonna separate half this
soy broth now to marry those peeled eggs
in and then use the other half to start
poaching the pork belly i just warmed
this broth enough to dissolve the sugar
i’m gonna be pulling half of it out for
the eggs and cooling it all right so soy
broth is good for eggs i’m gonna start
working on the pork belly i’m trying to
be thoughtful about order of operations
i wanted to get to the raw pork at the
end so i don’t cross-contaminate and
we’re gonna start poaching this in the
liquid you may see pork belly in ramen
that’s rolled you can absolutely roll
this and tie it and poach it but i
actually like the planks when you see
the planks of pork belly you may know
the word charsey from chinese roast pork
it’s the same concept except this is the
japanese method of braising charts to
you versus roasting it as they would in
cantonese cuisine these need to braise
for about two and a half hours you have
two choices they can go stovetop or you
can cover them tightly with foil put it
in like a 325 oven for about two and a
half hours and you’re golden so we’re
set up for miso broth but first i want
to spend a second on the eggs after six
minutes these eggs are done and what i
want to do is stop the cooking process
as fast as possible which means an ice
bath so these will go into the ice bath
we’ll let those relax a bit until they
are room temp and then we’ll peel them
so here in the center of my board i’ve
got the broth that we made that the pork
belly is simmering in currently i have
peeled the eggs that we’ve cooked for
six minutes and look at how gorgeous
these eggs come out when you poke that
little hole and you cook it just for six
minutes so these are gonna swim right in
that soy broth and what it’s really
doing at the end of the day is just
creating flavor for that egg and making
them nice and beautiful because after
they live in that broth for and i would
recommend at least 10 hours check that
out man look at the difference in color
you can’t oversteep because you’re not
cooking anymore you’re just creating a
beautiful what i call a soy ramen egg
we’re gonna need the soy eggs in a
minute to finish this ramen for now let
me actually get you into the miso ramen
broth i’ve got three pots on the stove i
just want to explain what they are this
is the pork belly that’s simmering away
i’ve got a center pot to actually cook
the ramen noodles and this is the little
sauce pan we’re going to be building our
ramen broth in i’m heating this saucepan
up i’m going to put just a tiny bit of
high temperature oil in there just to
saute the pork up so ramen is supposed
to be a rich luxurious dish i’m always
looking for a fattier ground pork i like
to brown this pork
because it builds more layers of flavor
caramelizing basically pulled all the
sugars
and those meaty smoky notes out so this
is going to be the base of our ramen
we’ve got a lot of things going on in
here so i’m going to toast up these
shiitake mushrooms this is gonna beef up
even more savoriness i want garlic for
that kind of deep earthiness now i’m
gonna take the widest part of my knife
smash that flat you have to keep in mind
everything that’s going into this ramen
broth is not going to be pulled out so
make sure you cut things fine enough to
sit in this ramen broth because we are
not straining this out at all so i want
to get this all sauteed up all right i’m
going to be adding ginger now
and
i want the ginger pretty fine so i’m
gonna use my handy box grater plastic
tip just take some plastic lay it over
the small smooth holes don’t even bother
peeling your ginger you just want to
grate it right onto the plastic and this
works amazingly because all the fiber
ends up here and all my usable ginger
pulp is right there grab that and marry
that in there i mean as you can see i’m
building layers of flavor the mushrooms
the ginger the garlic and now the
scallions i mean i’m only getting so
much amazing flavor out of there so i
need scallions for the broth and i’m
gonna want some scallions for garnish so
uh if there was smell-o-vision you would
be getting
roast pork and ginger and garlic and now
scallions check out the pan with me the
whole idea here was to cook that pork
and really start blooming all the
flavors in this pan but i don’t want
this broth to come to a boil so i’m
gonna reduce my heat and start adding my
liquids now and the base liquid here is
going to be chicken stock you can
absolutely make your own chicken stock
but i’m using a box stock going for a
bit of water
so this is the point we bring in our red
miso when you buy your miso i really
want you to taste the miso on its own
because i think it’s important to
understand what each ingredient brings
to the dish and the best way for me to
describe miso flavor first i would say
it tastes like soy sauce because it
shares so many ingredients with soy
sauce but i think it has more body to it
right and it has even a deeper
savoriness without having all that salt
you can see how rich this broth is
becoming i’m gonna add some sesame oil
for aroma not too much
and i like the spice of a chili garlic
sauce so with the chili garlic sauce you
can see the connection between cultures
with chili garlic sauce with soy sauce
the ginger and the noodles it’s a pretty
amazing story kind of similar to sushi
because sushi was actually a chinese way
to preserve fish and then the japanese
took it and made it this amazing
phenomenon this is mirin which is a
sweetened rice wine which gives you a
very kind of nice tone of sweetness i’m
going to be adding white pepper
salt
and then
one more hit of sweetness to balance out
all those flavors just a little bit of
sugar i know it seems like there’s a lot
of ingredients but ramen i think is part
alchemy part art as much as it is you
know a culinary feat the last ingredient
i’m gonna add is our kombu
i want you to remember this boiling is
the enemy of kombu so there’s a specific
reason i’m putting it in at the end as
the temperature rises i do want to cook
all the ingredients in here but i don’t
want to cook the kombu too much because
the flavors you’re trying to get out of
kombu are those outer layers of that
kind of dried natural sea salt you don’t
want to get down into the green because
it starts to taste a little too strong
let me show you what the kombu looks
like in the actual parts of it that i’m
trying to extract flavor from so this is
a big kelp leaf and as you can see these
dry beautiful almost sea salt patches on
here that and the outer layer is the
flavor i’m trying to extract whenever
you cook any of my recipes taste the
ingredients by themselves
to understand
what they add to the dish i mean
it’s like part sea salt and amazing
amount of savoriness and that’s what
we’re going for right here so i’m just
gonna break a bit off and i’m gonna add
the kombu to the broth and we’re just
gonna let that simmer remember the enemy
of kombu is boiling so this is gonna
simmer for a few minutes i’m gonna cook
my noodles off and i’m gonna pull this
amazing dish together ramen bridges two
culinary cultures that i’m fascinated
with one i come from which is the
chinese and the other i grew up cooking
which was the japanese you know chinese
american kid going to japanese culinary
school and cooking japanese food this is
the dish that bridges it you know i’ve
always been in search of the perfect
chasseu and in my chinese side makes red
roasted sweet chasiyu the japanese
training has taught me how to make you
know this perfect ramen chassis when it
comes to making broth all these
ingredients are shared between two
cultures it’s very similar to cultural
anthropology right i’m obsessed with
understanding the cultures better
through trying to find the best version
of the dishes the miso ramen broth has
simmered for about 10 to 20 minutes i
have noodle boiling water going i want
to cut my chatsu and get that ready look
at that oh yeah that’s what i’m talking
about right there so with the chassiu
you could actually cool it and hold it
in the fridge and cut it as you’re using
it i’m going to be using it fresh right
out of the pot and what i’m going to do
now is just slice a few tiles off to
prepare it for the bowl and i’ll
probably do three to five so four is a
bad luck number in china and japan
no i can’t help it i’m sorry whenever
there’s chassis i need to eat it
noodle water’s going these are fresh
ramen noodles you can find them at the
store if you’re using dry that’s okay
too if you’re in a pinch any egg or
wheat noodle is going to be fine i’m
going to load an order into my noodle
basket that’s going to go right in
so these noodles will cook for about two
minutes and i want them on the al dente
side so we’re getting very close to
plate up i want to set up my bowl and my
garnishes this is your last chance to
finalize your ramen broth so give it a
good taste and adjust as you need here
there are all those layers of the herbs
spice and sweetness so it’s got to be a
very balanced flavor noodles are in
we’re going to ladle in the warm broth
and i’m going to leave the kombu and the
mushrooms in the broth i’m not serving
those but those are going to continue to
give flavor to the broth let’s lay in
the tiles of pork belly i’m going to
show you that soy egg and i’ve actually
taken these out of the fridge and let
them warm up a little bit don’t put them
in the ramen super cold
so i’m just gonna slide my knife in
that’s what i’m talking about i’m gonna
tuck those in a little bit of bean
sprout scallions and i like to finish
with nori and just kind of like a little
deck of cards i’m just going to tuck it
right in there just a reminder friends
this recipe is better the next day
meaning the chassiu can be cooled served
the next day the eggs also marinated for
the next day and the longer this broth
goes the better and you’ve actually
learned three recipes in one the ramen
eggs are fantastic for breakfast the cha
see you can be for anything for noodles
fried rice or eaten over white rice and
this broth is just a fantastic base for
anything you want to eat with it don’t
be jealous
the crew is so mad right now you have no
idea so there it is we have made spicy
miso ramen with homemade chassis
together i hope i’ve inspired you to
tackle this dish or if you’re out eating
ramen next time please order the miso
ramen we’ll see you guys next time on
ready jet cook
[Music]
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