How to make Shiro Miso Ramen 白味噌ラーメン

Shiro Miso Ramen is a great dish and is not too overpowering as white miso are slightly lighter in flavour.

Miso is made by fermenting soy beans, rice, barley and wheat to create a thick, textured paste. With different combinations, proportions and quality of ingredients, no miso pastes are exactly the same. Most miso can be separated into three categories: white miso, red miso, and a mixture of both known as awase miso.

White miso is made from soy beans and a high percentage of rice which are fermented to create a light, slightly sweet taste. For my ramen tare (sauce), I used 2 types of miso, 1 is a normal type of white miso, while the other is Kyoto miso which has a sweeter profile.

The ramen broth is made from double soup of seafood dashi with pork and chicken paitan (milky white soup) to bring deep, savoury flavours. This is nicely topped with porcini oil for a unique taste of the entire broth. The dish is matched with tender, chewy pork cheek chashu and handmade noodles.

As always, I did not use any MSG because I try to use various alternative ingredients to bring out the umami in my own recipes.

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You can also purchase some of the items used here:
RAMEN KAONASHI STORE - https://ramenkaonashi.stores.jp/

Noodle Machine - https://amzn.to/3cposnX
Dried Shitake Mushroom - http://bit.ly/3nkqESU
Koikuchi Shoyu - http://bit.ly/3oqRJVU
Usukuchi Shoyu - https://amzn.to/37AfYHL
Digital Cooking Thermometer - https://amzn.to/2Uud176

*Note: The Noodle Machine I used is an antique I bought from Japanese auction sites and may not be widely available, it is perfectly fine to use any noodle or pasta machine :)
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Video BGM by Ramen Kaonashi
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