A generous bowl of ramen-shop miso ramen, featuring a deep broth, springy noodles, melt-in-your-mouth chashu pork, a marinated egg, and classic toppings. True to the spirit of popular Japanese ramen, yet designed for a well-equipped home kitchen without specialty commercial gear.
Ingredients
- 800 g fresh boneless pork belly
- 1 piece kitchen twine
- 180 ml Japanese soy sauce
- 120 ml mirin
- 120 ml cooking sake
- 30 g light brown sugar
- 30 g fresh ginger
- 3 cloves garlic
- 1 bunch scallions
- 4 pieces eggs
- 1.5 l low-sodium chicken broth
- 500 ml water
- 1 leaf dried kombu kelp
- 20 g katsuobushi (bonito flakes)
- 80 g red miso paste
- 40 g white miso paste
- 2 tbsp toasted sesame oil
- 2 tbsp toasted sesame seeds
- 1 tbsp tahini sesame paste
- 1 tsp Japanese chili paste or sriracha
- 600 g fresh ramen noodles
- 8 slices frozen narutomaki (fish cake)
- 120 g seasoned menma bamboo shoots
- 120 g drained sweet corn
- 2 sheets nori seaweed sheets
- to taste fine sea salt
Method
- Roll and tie the pork belly with kitchen twine, then sear it on all sides until the fat smells nutty and the surface is deeply browned.
- Simmer the pork with soy sauce, mirin, sake, sugar, ginger, garlic, and scallion greens until a skewer inserts easily and the sauce coats the back of a spoon.
- While the pork rests in its sauce, soft-boil the eggs, shock them in cold water, peel, and marinate until the whites take on an amber hue.
- Steep the kombu and then the katsuobushi in hot water, strain, combine with the chicken broth, and hold at a gentle simmer with a clean, savory ocean aroma.
- Whisk the misos with a ladle of hot broth, then stir in sesame oil, tahini, chili paste, and a splash of soy sauce until smooth, glossy, and highly fragrant.
- Warm the toppings separately, slice the chashu, halve the eggs, and arrange the sliced scallions, narutomaki, menma, corn, nori, and sesame seeds for quick assembly.
- Boil the fresh ramen noodles in a large pot of boiling water until tender yet springy with a slight bite, then drain thoroughly without rinsing.
- Whisk the miso tare into the piping-hot broth without letting it come to a rolling boil, taste, and adjust with a pinch of salt only if the flavor needs extra punch.
- Divide the noodles among warm bowls, ladle in the miso broth, and arrange the chashu, eggs, narutomaki, menma, corn, nori, scallions, and sesame seeds to recreate a hearty ramen-shop bowl.
Nutrition
Per serving
- Energy
- 554.1 kcal
- Protein
- 32.03 g
- Carbohydrate
- 53.67 g
- Fat
- 20.5 g
- Fibre
- 3.46 g
- Calcium
- 41.95 mg
- Iron
- 1.58 mg
- Magnesium
- 47.51 mg
