Basic Ramen


I was told by my grandfather to marry someone of my culture, “so you won’t fight during war or at the dinner table.” But do as others do and not as they say, and I am now marrying into a new culture, adding to my three. Amsterdam has over 189 nationalities in fewer than 1 million people, free to be who we are. The recipes for the Cooking Studio find me in the streets, and they build on my friends, travels, and imagination. They’ve been tested and trusted to create a variety of global recipes. 


for two

1 shallot
sesame oil
250g of ground pork or chicken
2 cloves garlic, minced
2cm of ginger, minced
1 tablespoon red miso
1 tablespoon doubanjiang, Korean red chili paste
1 teaspoon dark sugar
1 sake shot glass of sake (about 2 tbsp)
salt, pepper
1 liter broth
1 tablespoon sesame seeds, crushed
1 cup tare (3 tbsp soy sauce, 3 tbsp of mirin, 6 tbsp of water)

Heat the oil with the shallot, ginger and garlic. Add the minced meat and brown, about ten minutes. Mix miso and Korean chili paste, sesame seeds, sugar, sake, and broth, and bring to a boil. Add the tare, and bring heat down. Simmer for 20 minutes, skimming any fat and bits to make the broth extra clear.


This is basic ramen broth, on which you can experiment freely.


Learned and adapted from Just One Cookbook miso ramen. 

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