Main Dishes

3 Dollar Homemade Ramen | But Cheaper

How to make homemade gourmet miso ramen for just 3 dollars that'll make all other ramen look bad.

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Prep
10 minutes
Cook
20-30 minutes
Total
30-40 minutes
Serves
2
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3 Dollar Homemade Ramen | But Cheaper
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Ingredients

Miso Ramen:

  • 1/2 lb (225g) ground pork
  • 2 medium shallots, finely diced
  • 7 cloves garlic, finely minced
  • 3-inch knob ginger, grated
  • 1 Tbsp (14g) granulated sugar
  • 1.5 Tbsp sesame seeds toasted, ground by hand finely
  • 4 Tbsp (60g) miso (yellow or red miso)
  • 5.5 cups chicken stock
  • 1 Tbsp hon dashi *optional* (5.00 for a whole jar) probably about 7 tbsp per jar
  • Kosher salt to taste

‍Ramen topping:

  • 3 Tbsp unsalted butter
  • 1/2 cup corn (1 stalk)
  • 4 eggs
  • 1 container (4 servings) Ramen noodles
  • 1 green onion thinly sliced on a bias
  • Nori cut into tabs
  • Sesame seeds *optional*
  • Chili oil *optional*

Directions

  1. Heat a 5 qt pot over medium-high heat completely dry. Add in ground pork flattened and spread out. Sear 2-3 minutes. Flip and repeat.
  2. Break ground pork into small pieces using a potato masher and fully cook the pork until the fat has rendered out. Remove and set aside.
  3. Lower pot to medium, add shallots, garlic, and ginger. Saute for 3 minutes stirring occasionally. 
  4. Once fragrant, add in sugar stirring and cooking until dissolved - 1 minute.
  5. Add pork back to the pot followed by ground toasted sesame seeds and stir together before adding miso paste and stirring until thoroughly combined.
  6. Add in chicken stock, and optionally hon dashi, stir and bring to a very light simmer. Immediately cover and keep warm until ready to use.
  7. For the corn, in a medium saucepan over medium add in unsalted butter and melt until lightly brown. Immediately add in corn kernels stirring into the butter heating just until the corn is hot. Season to taste with salt.
  8. For soft boiled eggs, bring a saucepan of water to a boil. Gently add in the eggs and boil with no lid for 7 minutes. Immediately remove the eggs from the water and place into an ice bath long enough to chill. Peel eggs under running water.
  9. Lower the ramen noodles into boiling water and boil according to the package instructions.
  10. Thinly slice the green onions on a steep bias and immediately dunk into ice water, toss around, and then drain on paper towels.
  11. Place drained noodles into a bowl topped with hot broth, buttered corn, a handful of thinly sliced green onions, soft cooked eggs, additional toasted sesame seeds, and optionally a couple nori squares.

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