Video summary

Real Miso Ramen Broth in 30 Minutes

Main summary

Key takeaways

Cooking

Presenter / channel

Marc Mastumoto (Tokyo kitchen). He mentions recipes at marcsrecipes.com (an online cookbook) and links to topping recipes in the video description.

Ingredients (with quantities)

Aromatics + pork base

  • 230 g ground pork
  • 30 g onion (grated)
  • 25 g carrot (grated)
  • 25 g ginger (grated)
  • 20 g garlic (grated)
  • 1 tbsp Hatcho miso
  • 1/4 tsp baking soda
  • 1 tbsp vegetable oil

Broth

  • 4 1/2 cups chicken stock
  • 2 tbsp sake
  • 10 g powdered gelatin
  • 4 tbsp red miso
  • 1 tbsp Saikyo miso
  • 1 tbsp cultured unsalted butter

Ramen components / toppings (prepared)

  • 2 servings fresh curly yellow ramen noodles
  • White ramen egg (ajitama)
  • Chashu
  • Menma (fermented, seasoned bamboo shoots)
  • Minced scallion stems
  • Chopped scallion greens
  • Corn

Equipment + prep

  • Large frying pan (placed on a scale; scale is zeroed between additions)
  • Immersion blender (to emulsify)
  • Pot for keeping broth warm
  • Ramen bowl(s)
  • Chopsticks
  • (Optional but recommended) kitchen scale for accurate measurement and fewer measuring dishes
  • Grate aromatics (onion, carrot, ginger, garlic) to speed caramelization

Step-by-step method (timings/temps/technique cues)

1) Build flavorful pork-and-aromatic base (~8 minutes + rest/browning)

  1. Place a large frying pan on a scale, zero it out.
  2. Add 1 tbsp vegetable oil and 230 g ground pork.
  3. Grate in 30 g onion.
  4. Zero scale again, then grate in:
    • 25 g carrot
  5. Repeat for:
    • 25 g ginger
    • 20 g garlic
  6. Turn heat to medium-high.
  7. Add 1/4 tsp baking soda and 1 tbsp Hatcho miso.
  8. Stir and crumble pork into small crumbles (maximize surface area).
    • Baking soda raises pH to speed caramelization.
    • Adding Hatcho miso early helps its earthy flavor develop.
  9. When pork is cooked through and crumbled:
    • Spread mixture out and stop stirring for 20–30 seconds to encourage browning.
    • Stir and repeat browning cycles until well browned, with a fond layer on the pan.
    • Total browning time: ~8 minutes.

2) Deglaze + add broth components

  1. Deglaze with 2 tbsp sake, scraping the browned fond off the bottom.
  2. Add 4 1/2 cups chicken stock and 10 g powdered gelatin.
  3. Bring to a rolling boil; stir periodically to lift remaining fond.
  4. Once fully boiling:
    • Set timer for 10 minutes
    • Turn heat down to maintain a gentle simmer to let flavors infuse.

3) Strain and finish the broth (miso + emulsification)

  1. Strain the broth:
    • Press solids to extract as much liquid as possible.
    • Discard solids (chef notes they can be saved for fried rice).
  2. Add:
    • 4 tbsp red miso
    • 1 tbsp Saikyo miso
    • 1 tbsp cultured unsalted butter
  3. Emulsify with immersion blender:
    • Blend gelatin + butter + miso until the broth becomes silky and creamy (not oily).
  4. Transfer to a pot over low heat to keep warm—do not let it boil.

4) Cook noodles + assemble bowls

  1. Preheat ramen bowls by filling with boiling water.
  2. Boil noodles (1 serving now):
    • 2–3 minutes, depending on package directions.
  3. When noodles are almost done:
    • Drain the hot water from the bowl.
  4. Drain noodles and shake well to avoid watery broth.
  5. Add noodles to bowl and ladle in miso broth.
  6. Untangle noodles with chopsticks so they’re coated and form a bed for toppings.
  7. Add toppings:
    • Sprinkle minced scallion stems directly into soup (lets them cook slightly).
    • Place chopped scallion greens on one side and corn on the other to form a “platform” for chashu slices.
    • Fill remaining gap with menma.
    • Top with white ajitama/ramen egg.
  8. Eat promptly: chef notes finishing before noodles go soggy.

Chef tips / key notes (from subtitles)

  • Grate aromatics to caramelize faster and build flavor quickly.
  • Use baking soda to raise pH and speed caramelization.
  • Add Hatcho miso early (during browning) to accentuate its flavor.
  • Encourage fond during browning by spreading the mixture and stirring infrequently (20–30 sec).
  • Use powdered gelatin for ramen’s silky, unctuous texture.
  • Immersion blender emulsification is the key step for a creamy, non-oily broth texture.
  • Keep broth warm on low heat—avoid boiling.

Variations mentioned

  • Topping recipes are referenced as separate links in the description, but no alternate methods/variations are specified beyond using the listed toppings.

Serving suggestion

Serve immediately with layered toppings: scallions/corn sides, chashu propped on top, menma in gaps, then ajitama/egg. Mix/untangle noodles so every bite is coated.

Sources / references mentioned

  • Marc Mastumoto cookbook at marcsrecipes.com (links mentioned).
  • Topping recipes (egg/chashu/menma) referenced as linked in the YouTube description.
  • Video: “Real Miso Ramen Broth in 30 Minutes”.

Original video