In the grand Kitchen Stadium, where culinary gladiators engage in gastronomic battles, I found myself amidst the cheering crowd, not as a chef but as an awed spectator. Chairman Kaga, with his flamboyant flair, announced the theme ingredient of the day: Miso! The audience erupted in applause, with the challenge resounding through the massive arena.
As the battle commenced, Iron Chef Japanese Morimoto and the challenger, a renowned ramen chef from Sapporo, faced off. Each dish they conjured showcased miso’s versatility, but it was the spicy miso ramen with pork bone broth that captured my attention. Watching the challenger combine the intensity of the broth with the complexity of miso felt like witnessing a maestro at work. The steam rising from the pot carried with it tales of age-old traditions and secrets handed down through generations.
I was so engrossed in the preparation that, for a moment, I forgot I was in Kitchen Stadium. The memories of family gatherings, the laughter echoing through our home, and the familiar aroma of my grandmother’s broth enveloped me. Yet, something was different about this recipe; it had an added depth, an extra layer of flavor that intrigued my palate.
With the dishes presented, the tasting began. The judges, with their discerning palates, were equally impressed by both chefs, but it was when the spicy miso ramen was tasted that their reactions truly peaked. “A symphony of flavors,” remarked one, while another spoke of how it evoked childhood memories of dining with family. Their words mirrored my feelings, and I realized that this ramen was the missing link to perfecting our family’s heirloom recipe.
After the battle, emboldened by the experience, I approached the challenger. With humility and honor, I shared my family’s story and my quest for that missing ingredient. To my surprise, he revealed the secret: a blend of red and white miso combined with a touch of chili bean paste, giving the ramen its unique kick.
Armed with this newfound knowledge, I returned home. The next family gathering saw a new and improved version of our beloved spicy miso ramen. The first sip drew gasps of delight and nostalgic tears. We had found the missing piece, and it was all thanks to that fateful day at Kitchen Stadium.
This recipe has since been our bond, our bridge across generations. It’s a testament to the power of culinary traditions, the magic of Kitchen Stadium, and the love and unity of family. Every bowl we share is a celebration, a tribute to our ancestors, and a nod to the great chefs who inspire us to elevate our culinary game.
Ingredients:
- Pork Bone Broth:
- 2 lbs pork bones (preferably neck bones)
- 1 onion, halved
- 1 whole bulb garlic, cut horizontally
- 2-inch ginger piece, sliced
- 10 cups water (or more to cover bones)
- 2 green onions, roughly chopped
- 1 tablespoon salt (adjust to taste)
- Spicy Miso Tare (Seasoning Paste):
- 3 tablespoons red miso paste
- 1 tablespoon white miso paste
- 2 tablespoons chili bean paste or sriracha
- 2 garlic cloves, minced
- 1-inch ginger piece, minced
- 2 tablespoons sesame oil
- Ramen and Toppings:
- 4 servings of ramen noodles
- Cooked Chashu pork or pork belly slices
- 4 soft boiled eggs
- Green onions, thinly sliced
- Nori sheets
- Fresh corn kernels
- Bamboo shoots
- Sesame seeds
Instructions:
1. Preparing Pork Bone Broth:
Slow Cooker Method: a. Rinse the pork bones under cold water, removing any loose debris. b. Place the bones in a large pot, cover with water, and bring to a boil for 10 minutes to blanch. Drain and rinse the bones. c. Place blanched bones, onion, garlic, ginger, and 10 cups of water into the slow cooker. d. Set the slow cooker to low and cook for 8-10 hours. e. Strain the broth and return to the cooker. Add green onions and salt, then let it simmer for another 30 minutes. f. Remove the green onions, then your broth is ready.
Pressure Cooker Method: a. Follow steps a and b from the slow cooker method. b. Transfer the blanched bones, onion, garlic, ginger, and 10 cups of water into the pressure cooker. c. Seal the cooker and set it on high pressure for 1.5 hours. d. Once the cooking time is up, release pressure naturally. e. Follow steps e and f from the slow cooker method.
2. Making the Spicy Miso Tare: a. In a small pan, heat sesame oil over medium heat. b. Add minced garlic and ginger, sauté until fragrant. c. Stir in both miso pastes and chili bean paste or sriracha. Cook for a couple of minutes until all ingredients are well combined. Set aside.
3. Assembling the Ramen: a. Cook the ramen noodles according to the package instructions, then drain. b. In individual bowls, place a generous amount of spicy miso tare at the bottom. c. Pour hot pork bone broth over the tare. d. Stir the broth and tare together until combined. e. Add ramen noodles to the bowl. f. Top with Chashu pork or pork belly slices, a soft boiled egg, sliced green onions, nori, corn, bamboo shoots, and a sprinkle of sesame seeds.
Serve immediately and enjoy your homemade spicy miso ramen with pork bone broth!