Japanese·non-vegetarian·medium

Spicy Miso Ramen with Chashu Pork

Name: Spicy Miso Ramen with Chashu Pork
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 500g pork belly; 100ml soy sauce; 50ml mirin; 50ml sake; 2 tbsp sugar; 4 slices ginger, sliced; 3 garlic cloves, smashed; 1.5L chicken stock; 500ml dashi stock; 4 tbsp white miso paste; 1 tbsp toban jian (chili bean paste); 1 tbsp sesame oil; 400g fresh ramen noodles; 4 soft-boiled eggs; 4 scallions, sliced; 4 nori sheets; 100g corn kernels, blanched; 2 tbsp butter

Picture this: a rich, steaming bowl of miso ramen, its broth a deep, savory elixir kissed with a gentle heat that warms you from the inside out. This is not your average quick noodle soup; it's a labor of love inspired by the bustling ramen-ya of Sapporo. You'll start by crafting a fragrant tare, a flavor base of white miso, garlic, and chili bean paste, which mingles with a luscious chicken and dashi broth. Then comes the jewel: tender slices of chashu pork, slow-braised until they melt on your tongue. Each slurp of the springy noodles, each bite of the soft-boiled egg and crisp scallions, builds a symphony of umami. This bowl is your escape to a cozy Tokyo alley, a moment of pure comfort that you can create in your own kitchen.

150 min(prep 30 + cook 120)

4 servings

520 kcal

Ingredients

pork belly500g
soy sauce100ml
mirin50ml
sake50ml
sugar2 tbsp
ginger, sliced4 slices
garlic cloves, smashed3
chicken stock1.5L
dashi stock500ml
white miso paste4 tbsp
toban jian (chili bean paste)1 tbsp
sesame oil1 tbsp
fresh ramen noodles400g
soft-boiled eggs4
scallions, sliced4
nori sheets4
corn kernels, blanched100g
butter2 tbsp

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
To make the chashu, combine soy sauce, mirin, sake, sugar, ginger, and garlic in a pot. Add the pork belly and enough water to cover. Bring to a boil, then reduce to a simmer and cook for 90 minutes until tender. Let the pork cool in the liquid, then slice into 1cm thick pieces. Reserve the braising liquid.
2
For the broth, heat the sesame oil in a large pot over medium heat. Whisk in the white miso paste and toban jian, cooking for 1 minute until fragrant. Add the chicken stock and dashi stock, then bring to a gentle simmer. Stir in 4 tablespoons of the reserved chashu braising liquid for extra depth. Keep warm.
3
Cook the fresh ramen noodles according to the package directions (usually 2-3 minutes in boiling water). Drain well and divide among four large bowls.
4
Ladle the hot miso broth over the noodles. Top each bowl with slices of chashu, a halved soft-boiled egg, a nori sheet, a handful of corn kernels, and a generous sprinkle of sliced scallions. Add a small pat of butter on top for a rich finish.
5
Serve immediately, encouraging everyone to mix the butter into the broth as they slurp. Enjoy the complex layers of spicy, savory, and sweet.

#ramen #japanese #miso #pork

🍽️ Join DishIndex for free

Save recipes, create collections and access Cook Mode.

Create a free account

Reviews

(0)

No reviews yet. Be the first to rate this recipe!