Ramen_Lord’s Miso Ramen

I made ramen two completely different ways. One is the easiest 15 minute bowl you can whip up on a weeknight, and the other is a full blown multi-day deep dive inspired by real ramen shops nad my friend Ramen_Lord aka Mike Satinover. In this episode we’ll break down the core components of ramen, test different techniques, make broth, tare, aroma oil, chashu, and compare it all to a quick noodle shortcut to see what actually matters. If you’ve ever wondered why real ramen tastes so different from instant ramen, this video shows the full journey from simple to chef-level. Perfect for anyone interested in Japanese ramen, homemade broth, noodle science, and what makes a truly dank bowl.

Shoutout to Mike Satinover aka the @Ramen_Lord for this recipe and letting me into his ramen shop to watch his team make noodles. Let’s ride.

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Stuff I Use...

Soy Sauce: https://amzn.to/4pSgZUa

Mirin: https://amzn.to/44FYL04

White Miso: https://amzn.to/4oEA9fo

Tezukuri Miso: https://amzn.to/3Kvqnye

Hatcho Miso: https://amzn.to/44NxyIL

Japanese Chili Paste: https://amzn.to/3XEIULn

Menma (bamboo shoots): https://amzn.to/4qdlWYb

My Induction Burner: https://amzn.to/4dfhJNE

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Ramen_Lord's Miso Ramen

Ingredients

“Doubutsu Kei” Style Chintan (Broth)

• 2 kg/4.4 lb pork neck bones
• 2 kg/4.4 lb chicken backs
• 6 L water
• 1 onion, peeled and halved
• 10 cloves garlic, peeled
• 1 2-inch piece of ginger

Miso Tare

• 140 g raw onion pureed in a food processor, or grated finely (around one half of an onion)
• 7 g garlic, grated (around 2 cloves)
• 6 g ginger, grated (around a 1-inch piece)
• 300 g white miso (I use Yamabuki Shinshu)
• 180 g tezukuri or mugi miso (I use Yamabuki Tezukuri)
• 80 g hatcho style miso
• 20 g mirin
• 30 g soy sauce
• 5 g sesame oil
• 14 g tahini or nerigoma
• 1 g black pepper (or around 20 grinds from a pepper mill)
• 2 g tobanjan (or Chinese doubanjiang)
• pinch of white pepper
• pinch of togarashi or cayenne

Ginger and Onion Aroma Oil

• 125 mL (approx. 0.5 cup) rendered pork lard
• One half white onion, cut into large pieces
• 4 garlic cloves
• One one-inch piece of ginger, peeled, sliced into 0.5 cm/0.25 in coins.

Sapporo Style Noodles

• 98.5 g King Arthur bread flour
• 1.5 g vital wheat gluten
• 1 g egg white powder
• 38 g water
• 1 g salt
• 1.6 g baked soda, or powdered kansui (if using powdered kansui, use 1.3 g sodium carbonate, and 0.3 g potassium carbonate)
• optional: pinch of riboflavin (a literal pinch, less than 0.01 g is all that’s required)

Sous vide Chashu (pork belly)

• Pork belly (weight is not important here)
• 125 mL (approx. 0.5 cup) mirin
• 125 mL (approx. 0.5 cup) soy sauce
• 250 mL (approx.1 cup) water
• 12.5 g (1 tbsp) brown sugar
• 60 mL (approx. 0.25 cup) sake
• Ice water for shocking
• Optionally season with sugar and MSG

Ajitama (Ramen Eggs)

• 6 eggs
• Water (varies)
• Soy sauce (varies)
• Mirin (varies)

Instructions

“Doubutsu Kei” Style Chintan (Broth)

1. Blanch the pork neck bones briefly by covering them with cold water in a pot, bringing them to a boil, and cooking for 15-20 minutes, or until the scum subsides. Strain the bones and reserve.
2. Add neck bones and chicken backs to new water in a stockpot, bring to a simmer, and skim any scum that rises, for around 5-10 minutes.
3. Reduce heat back down to below simmer (around 88 °C/190 °F), hold for 7 hours (additional time to account for the pork bones).
4. Add your onion, garlic, and ginger. Cook for an additional hour.
5. Strain the soup and hold until needed.

Miso Tare

1. Take 70 g of the raw onion puree, and add to a small pan.
2. Cook over low heat, stirring frequently, until golden brown, around 20-30 minutes.
3. Remove from heat, place the cooked onion in a mixing bowl.
4. When the onion has cooled, add all remaining other ingredients. Use a whisk to combine.
5. Place in the fridge in a covered container and allow the tare to mature for at least 24 hours to better develop the flavor and remove some of the harshness from the raw vegetables. The tare will keep for up to 12 months.
6. Add 60-70 g of tare per 300 mL soup.

Ginger and Onion Aroma Oil

1. In a small saucepan, add the oil, onion, garlic, and ginger.
2. Heat over medium to medium-low heat, stirring occasionally, until the ingredients take on a light golden hue, and smell fragrant, around 15 minutes.
3. Remove from the heat, reserve in the pot, and allow it to cool.
4. Strain and transfer to a container. If not using immediately, keep in the fridge for up to 6 months.

Sapporo Style Noodles

1. Add kansui powder and salt to the water (and riboflavin if using), dissolve completely. If using both sodium carbonate and potassium carbonate, add them one at a time. Go slowly, stir constantly until clear. This will take a while, but eventually, the contents will dissolve. You can make the solution several days before to get a jumpstart, just hold the liquid in an airtight container.
2. In a standing mixer with a paddle attachment, add your flour, wheat gluten, and egg white powder, Turn the mixer to “stir” and run for 30 seconds to aerate the mix.
3. While running the mixer on stir, add two thirds of your water mixture slowly, in an even stream. Let the mixer stir the flour and water mixture for 3 minutes.
4. Add in the remaining water mixture with the mixer running, run for another minute, until small clumps begin to form.
5. Turn off the mixer, and add the mixture to a sealable bag. Close, and let this rest for 1-2 hours at room temperature. Don’t skip this.
6. Knead it, by using an electric pasta machine to sheet the dough, going through the largest setting, then the 2nd, then the 3rd. Take the dough and fold it, sheeting under the 2nd widest setting, then fold it again and sheet it under the widest setting. Repeat this until the sheet is quite smooth and not ragged.
7. After kneading, put the dough back in the plastic bag, and rest at room temp for another 30 minutes.
8. Pull out your dough. Portion into workable sizes, and roll out to desired thickness with the pasta machine, using potato or cornstarch as you go to prevent sticking.
9. Cut your noodles to your desired thickness. 1.5 mm by 1.5mm is standard for these, but 2.0 mm by 2.0 mm is also nice.
10. Take the noodles and compress them together, sort of like making a snowball, then detangle them, to create a wavy, crinkled pattern.
11. Bundle the noodles into 140 g portions and place them in a sealable bag. Put the bag in the fridge and allow it to rest for at least two days. You can, conversely, rest these noodles at room temperature for one to two days for additional density in the starch gel and a slightly translucent look.

Sous vide Chashu (pork belly)

1. Preheat a water bath to 79 °C/175 °F using a sous vide water circulator.
2. Sear the pork belly on all sides on high heat in a pan until golden brown, then place in a sturdy bag (ideally one used for a vacuum sealer).
3. Deglaze the pan with the remaining ingredients, then reserve this liquid and allow it to cool.
4. When the liquid has cooled, add it to the bag with the pork.
5. Seal the bag, removing as much air as possible.
6. Cook the pork belly sous vide for 8 hours hours.
7. Remove the meat from the bath, and add to the ice water to chill quickly. Reserve in the fridge until needed, then slice as desired.
8. Now, you can select many temperatures and times based on preference. I like chashu to be pretty melty, but still with some structure so that it doesn’t fall apart in the chopsticks, so I sous vide at a relatively high temperature. Others may prefer a more steak-like, or firm chashu. Lower temperatures (say, 68 °C/155 °F) for a longer period (24-36 hours) will give a more steaky texture if that’s what you’re looking for.

Ajitama (Ramen Eggs)

1. In the container you want to soak the eggs in, weigh your peeled eggs. Add water until your eggs are completely covered, and record the total weight. For example, if I have 3 cooked and peeled eggs that weigh 150 grams, and to cover them completed I need to add 350 grams of water, I’ll have 500 grams total.
2. Add in 10% of the total weight you found as soy sauce, and 8% as mirin.
3. In the example above, since your eggs and water weigh 500 grams, you’d add in 50 grams of soy sauce, and 40 grams of mirin.
4. Soak in the fridge for at least 24 hours, and reserve in the brine until needed. Anywhere from 1-3 days, these will be excellent. After 5 days, chemistry starts to play more of a role. I’ve found that anything longer than 5 days and the egg’s exterior becomes soft and somewhat crumbly.

Additional Toppings

1. Scallions, sliced thin
2. Bean sprouts, stir-fried
3. Seaweed
4. Menma

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