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Karamiso Ramen Recipe

Name: Nagomi Japanese Restaurants KARAMISO RAMEN Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Japanese
Ingredients: 8 cups pork bone broth (or chicken+pork blend), low-sodium; 2 cups dashi (kombu + bonito) or bottled dashi; 4 tbsp white miso paste; 2 tbsp red (aka) miso paste; 2 tbs chili bean paste (doubanjiang) or chili miso; 1 tbsp sesame paste (tahini) or ground toasted sesame; 2 tbsp soy sauce; 1 tbsp mirin; 1 tbsp sake; 1 tbsp vegetable oil (neutral); 2 cloves garlic, finely grated; 1 tbsp fresh ginger, finely grated; 1 tsp chili oil (rayu), plus more for serving; 1 tsp chili crisp (optional); 1 tsp salt; 0.25 tsp ground white pepper; 10 oz pork belly (thin slices) or pork shoulder, sliced; 1 tbsp soy sauce (for marinade); 1 tsp mirin (for marinade); 0.5 tsp sugar (for marinade); 6 pieces shrimp (peeled, deveined); 4 pieces scallops (optional, small); 12 oz fresh or dried thick ramen noodles; 2 cups bean sprouts; 1 cup napa cabbage, thinly sliced; 1 cup shiitake mushrooms, sliced; 3 stalks green onions (scallions), sliced on bias; 0.5 cup corn kernels (optional); 1 cup fresh spinach or bok choy leaves; 2 pieces soft-boiled eggs (ajitsuke tamago if possible)

Inspired by Nagomi Japanese Restaurant

Time1h

Serves2

Spicy miso flavor with pork, seafood, veggies & bean sprouts with thick soup

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Ingredients

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Broth & Base

8 cups pork bone broth (or chicken+pork blend), low-sodium

2 cups dashi (kombu + bonito) or bottled dashi

4 tbsp white miso paste

2 tbsp red (aka) miso paste

2 tbs chili bean paste (doubanjiang) or chili miso

1 tbsp sesame paste (tahini) or ground toasted sesame

2 tbsp Aged soy sauce

1 tbsp Mirin

1 tbsp Sake

1 tbsp vegetable oil (neutral)

2 cloves garlic, finely grated

1 tbsp fresh ginger, finely grated

1 tsp chili oil (rayu), plus more for serving

1 tsp chili crisp (optional)

1 tsp Celtic sea salt

1/4 tsp ground white pepper

Pork & Protein

10 oz pork belly (thin slices) or pork shoulder, sliced

1 tbsp soy sauce (for marinade)

1 tsp mirin (for marinade)

1/2 tsp sugar (for marinade)

6 pieces shrimp (peeled, deveined)

4 pieces scallops (optional, small)

Noodles & Vegetables

12 oz fresh or dried thick ramen noodles

2 cups Bean sprouts

1 cup napa cabbage, thinly sliced

1 cup shiitake mushrooms, sliced

3 stalks green onions (scallions), sliced on bias

1/2 cup corn kernels (optional)

1 cup fresh spinach or bok choy leaves

Toppings & Garnish

2 pieces soft-boiled eggs (ajitsuke tamago if possible)

2 sheets nori sheets, cut into strips

1 tsp toasted sesame seeds

1/4 cup menma (bamboo shoots), sliced

1 tsp chili threads or thin sliced red chili (optional)

2 pieces lime wedges (optional)

Method

Broth & Base

Prepare base broths

Combine the pork bone broth and dashi in a large stockpot and bring to a gentle simmer over medium heat.

In a small bowl, whisk together the white miso and red miso with 1/2 cup hot broth until smooth to make a miso slurry. Set aside.

Heat vegetable oil in a small skillet over medium heat. Add grated garlic and ginger and cook 30–45 seconds until fragrant but not browned. Stir in chili bean paste and sesame paste; cook 1 minute to bloom the flavors. Add this mixture to the simmering stock.

Stir in soy sauce, mirin, sake, chili oil, and chili crisp (if using). Add miso slurry and whisk gently into the pot. Simmer on low for 10–15 minutes, tasting occasionally; adjust salt and white pepper. Keep warm on very low heat while preparing other elements.

Pork & Protein

Marinate the pork slices with 1 tbsp soy, 1 tsp mirin and 1/2 tsp sugar for 10 minutes.

Heat a heavy skillet or cast-iron pan over medium-high heat. Add a teaspoon of oil and sear pork slices in batches until browned and cooked through, about 1–2 minutes per side for thin slices. Remove and keep warm.

In the same pan, quickly sear shrimp and scallops (if using) 30–60 seconds per side until just cooked; season lightly with salt. Remove and set aside. These will be added to bowls near the end.

Noodles & Vegetables

Bring a separate large pot of water to a rolling boil. Cook the thick ramen noodles according to package directions until al dente (usually 3–5 minutes for fresh; 5–8 for dried). Reserve 1 cup of the noodle cooking water, then drain noodles.

While noodles cook, blanch the bean sprouts and napa cabbage in the same boiling water 30–45 seconds until slightly tender-crisp. Using a slotted spoon, transfer them to a bowl and toss with a pinch of salt.

In the last minute of noodle cooking, drop in the spinach/bok choy and corn to wilt; drain with noodles or lift out with tongs so vegetables and noodles finish together.

Assembly & Toppings

If the broth is too thick or intense, thin a ladleful with reserved noodle water to reach desired richness. Reheat broth to simmer but do not boil hard.

Divide cooked noodles between two large bowls (6 oz noodles per serving). Arrange blanched bean sprouts, napa cabbage, mushrooms, seared pork slices, shrimp/scallops, and wilted greens on top of noodles.

Ladle 2 cups of hot broth over each bowl, making sure to include a mix of solids and liquid. Top each bowl with a halved soft-boiled egg, nori strips, menma, sliced green onions, toasted sesame seeds, and a drizzle of chili oil or chili crisp to taste. Garnish with chili threads and a lime wedge if desired.