Chorizo Miso Ramen

Ramen is an international favorite. We all have our favorite flavors, but as any true chef will attest, nothing can quite compare to a freshly prepared dish. So, next time you feel yourself reaching for the package of dried Ramen, pull up this recipe for Chorizo Miso Ramen from Simply Ramen!

Chorizo Miso Ramen

Serves 6
Prep time: 45 minutes, plus time to make Ramen
Soup Base, Ramen Noodles (optional), and Poached Egg (optional)

To Make in Advance

Miso Base (below) or your base of choice
Ramen Noodles (Recipe here)
Poached Egg

The inspiration for this chorizo-infused miso base came to me when I was standing in line with my sister Kathleen at La Super Rica Taqueria, the Santa Barbara taco stand made famous by Juila Child.  I was excited to discover how well the chorizo blended into the soup base. Then I added more spicy chorizo on top. The result is a vibrant, full-flavor Mexican take on ramen.

Ingredients
1?2 red onion, peeled
2 red peppers, seeded
2 green chilies, seeded
1 tbsp vegetable oil
3 ears sweet white corn (1?2 ear per serving)
1 lb (455 g) chorizo, casings removed
Additional Toppings
1 bunch kale (small pile per serving)
1 bunch radishes, sliced (3 slices per serving)

1.  Add the onion, peppers, and chilies to a food processor and pulse until mixture is finely chopped.
2. Heat the oil in a large skillet over medium-high heat. Add the mixture and cook for 10 minutes. Remove from the heat and set aside in a bowl.
3. Steam the corn, let cool, then de-kernel it. Set aside.
4. In the same skillet you used for the mixture above, add the chorizo to the pan. As it cooks, break it into small pieces with a wooden spoon. Cook until it is browned and remove from heat.
5. Boil a pot of water for your noodles. In a separate saucepan, bring 21?4 cups (530 ml) Miso Base and 12 cups (2.8 L) broth to a boil. Add 6 tablespoons of cooked chorizo to your soup, then lower the heat and let simmer until you are ready to serve. Note: It’s 3 tablespoons of base to every 1 cup (235 ml) chicken or vegetable stock. Use about 2 cups (475 ml) soup per serving. Right before serving, crank it back up to a boil.
6. Boil the noodles—if fresh, boil for about 1 minute; if packaged, boil for about 2 minutes. As soon as they’re done, drain well and separate into serving bowls.
7. Pour 2 cups (475 ml) soup over each bowl of noodles. Top each bowl with a small mound of corn and chorizo; raw kale; about 1?4 cup (40 g) of the onion, pepper, chili mixture; radishes; and a poached egg.

Miso Base

Serves up to 12
Prep time: 45 minutes

Ingredients
1 medium-sized carrot, peeled and cut into large dice
1?2 onion, peeled and cut into large dice
1?2 apple, cored, peeled and cut into large dice
1 celery stalk, cut into large dice
3 garlic cloves
1?2 cup (120 ml) bacon fat (recommended), ghee, or coconut oil
2 tbsp sesame oil, divided
11?2 cups (340 g) ground pork
2 tsp fresh ground ginger
1 tsp sriracha
2 tbsp soy sauce
1 tsp kelp granules (optional but recommended)
1 tbsp apple cider vinegar
1 tsp salt
1 tbsp ground sesame seed paste or tahini
3?4 cup (175 ml) Shiro miso (white miso, which is lighter and sweeter)
3?4 cup (175 ml) Akamiso miso (red miso, which is darker and saltier)
Low-sodium chicken or vegetable stock—2 cups (475 ml) per serving based on the number of servings

1. Add the carrot, onion, apple, celery, and garlic to a food processor. Pulse into a fine chop. It is better to use a food processor but if you don’t have one, finely chop these ingredients by hand.
2. Add the bacon fat and 1 tablespoon sesame oil to a large skillet over medium-high heat. Add the finely chopped fruit and vegetables and cook until onions are translucent and apple is tender, stirring occasionally, for 10–12 minutes. When done, turn heat down to medium-low.
3. Add your ground pork to the cooked vegetable mixture. Cook for about 8–10 minutes until the meat is no longer pink. Stir in the ginger, sriracha, soy sauce, kelp granules, apple cider vinegar, and salt. Incorporate well.
4. Return the entire mixture to the food processor and pulse until pork is finely ground. It is better to use a food processor, but if you don’t have one, then use a potato masher or wooden spoon to break the mixture into very small pieces in the skillet.
5. Add the sesame seed paste and miso to the ground pork mixture and mix well. It should have the consistency of a thick paste. Your base is done.
6. Bring the Miso Base and chicken or vegetable stock to a boil (depending on the number of people you are serving, use the ratio of 3 tablespoons Miso Base to 1 cup (235 ml) chicken or vegetable stock). Lower heat and let simmer until it’s ready to serve. Use about 2 cups (475 ml) soup per serving. Right before serving, crank the heat back up to boil the soup.
7. Pour 2 cups soup (475 ml) over each bowl of noodles. Top each bowl with desired toppings. (See How to Build a Bowl of Ramen on page xi for help with timing the orchestration of your ramen components.)

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Make delicious and healthy homemade ramen noodle recipes fast and easy!

Whether you are cooking for one or twelve, Simply Ramen brings homemade ramen to your table with a delicious fusion of seventy recipes, including soup bases, noodles, toppings, and sides.

Author Amy Kimoto-Kahn shows you how to put together a bowl of piping hot ramen in a myriad of ways with a choice of four soup bases, ramen noodles (homemade or store-bought), and traditional and non-traditional ingredients. Enjoy bowls of pork, chicken, and beef ramen. Or branch out with seafood, vegetarian, and spicy soups–and even cold ramen and a breakfast version topped with bacon and a poached egg. Make your soup base in advance and you have a quick, easy, and special midweek family meal.

Try your hand at:

Cheese Ramen

Chicken Meatball Ramen

Chorizo Miso Ramen

California Ramen with crabmeat, avocado, and cucumber

Crispy Greens Ramen with Swiss chard, kale, and Brussels sprouts

With easy-to-follow step-by-step instructions and mouthwatering photos, Simply Ramen will turn your kitchen into a ramen-ya for family and friends