Ramen shoyu miso

Ingredients

• 600 g fresh or precooked ramen noodles
• 1.2 l store-bought chicken broth
• 4 tbsp white or red miso
• 3 tbsp Japanese soy sauce
• 4 pieces eggs
• 300 g sliced cooked pork belly or sliced roast pork
• 200 g cremini or shiitake mushrooms
• 3 sprigs scallion
• 2 cloves garlic
• 20 g fresh ginger
• 1 tbsp neutral cooking oil
• 1 l water
• to taste fine salt

Method

1. Thinly slice the mushrooms, mince the garlic, grate the ginger, and slice the scallion; keep each garnish separate for quick assembly while the broth is hot.
2. Bring a pot of water to a simmer, gently lower in the eggs, and cook until the yolk is still runny; immediately cool them in cold water, then peel them carefully.
3. Heat the oil in a large pot, add the garlic and ginger, then sauté until the fragrance becomes well-rounded and slightly toasted without letting it brown.
4. Add the mushrooms and sweat them until they release their water, soften, and begin to stick very slightly to the bottom.
5. Pour in the chicken broth, bring to a simmer, and let steep until the liquid distinctly smells of mushroom, garlic, and ginger.
6. Turn off the high heat, whisk the miso with a little hot broth in a bowl, then pour it back into the pot with the soy sauce; the broth should be hot, salty, and deep, but must no longer boil violently.
7. Cook the ramen noodles separately in boiling water until pliable but still springy to the bite, then drain them without rinsing.
8. Gently reheat the pork slices in the broth, just enough to make them hot and glossy without drying them out.
9. Divide the noodles among the bowls, pour in the piping hot broth with the mushrooms, then add the pork, halved eggs, and scallion.
10. Taste the broth at the last moment and adjust with a little salt or soy sauce if necessary; serve immediately, before the noodles swell.

Nutrition

Per serving

Energy

567.8 kcal

Protein

37.78 g

Carbohydrate

50.53 g

Fat

23.33 g

Fibre

4.33 g

Calcium

22.1 mg

Iron

1.1 mg

Magnesium

33.62 mg