Miso flavour ramen topped with char shu beef

This recipe for Miso flavour ramen topped with char shu beef comes from Head Chef Ms Jin Kung at PaperPlanes in Bondi Beach. Ms Jing Kung has brought her knowledge of making a good, hearty, nutritious ramen for winter to the Bondi restaurant....
Miso flavour ramen topped with char shu beef

Miso flavour ramen topped with char shu beef

4-6 Serves


Chicken body bones 2, skin and exceed fat removed
Pork back bones 2 kg
Ginger 50g smashed
Garlic 5 cloves smashed
Celery 2 stalks roughly chopped
Carrot 2 roughly chopped
Onion 2 roughly chopped
Water 6 liters

Ramen noodle 4 bunches (120g per serve)
White miso paste 200g

Char shu beef ingredients
Beef brisket rolled 1kg
Sake 200ml
Soy sauce 300ml
Shallots 4 stalks
Ginger 20g
Garlic 5 cloves
Black peppercorns 1 teaspoon

Sweet corn kernels
Baby bok choy
Bean sprouts


Making the stock
Place pork and chicken bones in a large stockpot and cover with cold water. Place on a burner over high heat and bring to a boil. Remove from heat as soon as boil is reached. Dump water down the drain, and rinse bones under cold running water to remove any dark marrow and blood. Clean up the stockpot and place washed bones back to the pot, cover bones with cold water and heat up over medium heat till the stock start to boil, turn the heat down.

Skim off impurities from stock surface, add in all vegetables and spices in to the stock and then allow the stock simmering for 2 hours. Skim off impurity constantly to get a clear and nice flavour stock at the end. Drain stock through a fine sieve, and sit aside for later use.

Cooking the char shu beef
Slightly sear rolled beef brisket in a deep saucepan and sauté ginger, garlic and shallot in the same pan till fragrant, add sake, soy sauce and peppercorns in, add water to just cover the beef, bring up to the boil and slowly cook for 2 hours or till beef is tender. Once beef is ready, transfer onto a plate and allow cooling down to later slice up.

Cooking the ramen
Prepare a pot of boiling water for cooking ramen and blanching vegetables Heat up stock in a saucepan, and dissolve miso into the stock (500ml of stock and 35g of white miso paste for 1 bowl of ramen). Once the soup is ready, pour into a deep ramen bowl. Cooking ramen in boiling water for 1 minute and quickly rinsing cooked ramen under warm running water to remove exceed starch. And dipping in boiling water for 5 second to bring the temperature back, and then carefully place into ramen soup. Add few slices of chrshu beef and other toppings on to finish up.