Miso Ramen
A rich, savory Japanese noodle soup built on a deeply flavored miso broth with tender chashu-style pork, soft-boiled eggs, and classic toppings. Warming and satisfying with a depth of umami that comes together in under an hour.
Ingredients
- 1 lb pork belly or pork shoulder, sliced 1/4 inch thick
- 3 tbsp soy sauce (for pork marinade)
- 2 tbsp mirin
- 2 tbsp sake (or dry sherry)
- 4 large eggs
- 2 tsp toasted sesame oil
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 5 tbsp white miso paste
- 6 cups low-sodium chicken broth
- 2 tbsp soy sauce (for broth)
- 12 oz fresh or dried ramen noodles
- 1/2 cup frozen corn kernels, thawed
- 4 green onions, thinly sliced
- 4 sheets dried nori sheets, cut in half
- 2 tbsp unsalted butter
Instructions
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1
Boil 4 large eggs for exactly 7 minutes, then transfer to an ice bath. Peel when cool.
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2
Combine 3 tbsp soy sauce (for pork marinade), 2 tbsp mirin, and 2 tbsp sake (or dry sherry). Toss 1 lb sliced 1/4 inch thick pork belly or pork shoulder in marinade and rest while preparing broth.
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3
Heat 2 tsp toasted sesame oil in a large pot over medium heat. Cook marinated pork belly or pork shoulder in batches until browned, 2-3 minutes per side, to an internal temperature of 160°F. Remove to a plate.
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4
Add 4 cloves minced garlic cloves and 1 tsp grated fresh ginger to the pot; stir 30 seconds. Add 6 cups low-sodium chicken broth and 2 tbsp soy sauce (for broth), bring to a simmer, then whisk in 5 tbsp white miso paste.
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5
Cook 12 oz fresh or dried ramen noodles according to package instructions; drain and divide among bowls.
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6
Stir 2 tbsp unsalted butter into broth. Ladle broth over noodles. Top with sliced pork, halved egg, 1/2 cup thawed frozen corn kernels, 4 thinly sliced green onions, and 4 sheets cut in half dried nori sheets.