Ryuji-style Tonjiru (Pork Miso Soup) Ramen
ID: 652c93df...
This is the ultimate Tonjiru Ramen, arranged based on Sukiya’s Tonjiru Miso Ramen to be even richer and better suited for ramen noodles. By utilizing a double dashi of bonito and kombu, and accentuating it with garlic, ginger, and plenty of sesame oil, we have maximized the soup's richness and umami, resulting in an exquisite bowl that clings perfectly to the noodles.
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🍳 Cooking Flow
Thinly slice the daikon radish, cut the carrots into half-moons, and shred the maitake mushrooms. → Heat sesame oil in a pot to stir-fry the pork, then add the vegetables and mushrooms and sauté briefly. → Add water and mirin and bring to a boil, then stir in the miso, dashi, and grated garlic and ginger, and simmer for a few minutes. → Boil the ramen noodles in a separate pot until firm, drain well, place in a bowl, and pour the hot soup and ingredients over them. → Finish by drizzling with sesame oil and topping with green onions and shichimi chili pepper.
Cooking Steps
Brief Cooking Order
Thinly slice the daikon radish, cut the carrots into half-moons, and shred the maitake mushrooms. → Heat sesame oil in a pot to stir-fry the pork, then add the vegetables and mushrooms and sauté briefly. → Add water and mirin and bring to a boil, then stir in the miso, dashi, and grated garlic and ginger, and simmer for a few minutes. → Boil the ramen noodles in a separate pot until firm, drain well, place in a bowl, and pour the hot soup and ingredients over them. → Finish by drizzling with sesame oil and topping with green onions and shichimi chili pepper.
Introduction
This is the ultimate Tonjiru Ramen, arranged based on Sukiya’s Tonjiru Miso Ramen to be even richer and better suited for ramen noodles. By utilizing a double dashi of bonito and kombu, and accentuating it with garlic, ginger, and plenty of sesame oil, we have maximized the soup's richness and umami, resulting in an exquisite bowl that clings perfectly to the noodles.
Step 1
Slice the daikon thinly without peeling it, and cut the carrot into half-moons. Tear the maitake mushrooms into bite-sized pieces by hand.
Step 2
Place a small pot over high heat, add the sesame oil for stir-frying (1 tsp), and sauté the pork loin until it changes color.
Step 3
Add the sliced daikon, carrots, and maitake to the pot, and stir-fry lightly so the pork fat and sesame oil coat everything.
Step 4
Add the water (300ml) and mirin (1/2 tbsp) and bring to a boil.
Step 5
Add the miso (5 tsp), hondashi (2/3 tsp), and kombu dashi (2/3 tsp) and dissolve well.
Ingredients List
Important Notes
💡 Thinly slicing the daikon radish helps it cook faster and allows the flavors to soak in thoroughly in a short time.
💡 While fresh grated garlic and ginger provide significantly better aroma, tube versions can be used as a convenient substitute.
💡 The miso ratio is calculated to be on the higher side to increase the soup's density, ensuring it clings well to the ramen noodles.
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