Miso Ramen

Name: Miso Ramen
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese
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 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 dried nori sheets, cut in half; 2 tbsp unsalted butter

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.

55 minMediumServes 4590 cal/serving

JapaneseSoupStovetopHigh ProteinNightshade-Free

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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 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 dried nori sheets, cut in half
2 tbsp unsalted butter

Instructions

1

Boil 4 large eggs for exactly 7 minutes, then transfer to an ice bath. Peel when cool.
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.
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.
4

Add 4 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.
5

Cook 12 oz fresh or dried ramen noodles according to package instructions; drain and divide among bowls.
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 cut in half dried nori sheets.

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Questions

What internal temperature should Miso Ramen reach?

For Miso Ramen, the target internal temperature is 160 F (about 70 C), given in step 3. A probe thermometer removes the guesswork.

How long should Miso Ramen marinate?

Step 3 reads: "Cook marinated pork belly or pork shoulder in batches until browned, 2-3 minutes per side, to an internal temperature of 160°F." Follow the time in step 3. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for miso in Miso Ramen?

The entry for Miso Ramen calls for 5 tbsp white miso paste. In its place: There is no exact match. For the salt and savor, use soy sauce at about half the volume, or tahini with a little soy sauce for body.

Can I make Miso Ramen gluten-free?

Yes. The gluten in Miso Ramen is 3 tbsp soy sauce (for pork marinade), 2 tbsp soy sauce (for broth), 12 oz fresh or dried ramen noodles. Swap the soy-based sauce for tamari or coconut aminos; the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Miso Ramen keep?

Refrigerate Miso Ramen for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The noodles will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

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