Spicy Miso Ramen with Chashu Pork
Imagine a steaming bowl of rich, savory broth that wraps you in warmth on a chilly evening. This spicy miso ramen is a symphony of umami – a deep, complex tonkotsu-style base infused with fiery chili bean paste and sweet white miso. Tender, slow-braised chashu pork belly melts on your tongue, while a perfectly soft-boiled ajitsuke tamago adds a luscious, creamy contrast. You'll twirl springy, curly noodles through the fragrant, almost creamy soup, each slurp bringing a gentle heat that builds with every bite. A sprinkle of crunchy sesame and bright scallions finishes the bowl, making this not just a meal, but a moment of pure, soulful comfort. Trust me, you'll want to savor every last drop.
Ingredients
- pork belly (for chashu)600g
- soy sauce100ml
- mirin80ml
- sake60ml
- sugar2 tbsp
- garlic cloves, smashed4
- fresh ginger, sliced20g
- green onions, chopped4
- chicken stock1.5 L
- white miso paste4 tbsp
- toban jan (chili bean paste)1 tbsp
- ramen noodles (fresh or dried)400g
- eggs4
- sesame oil1 tbsp
- nori sheets4
- white sesame seeds, toasted2 tbsp
- bean sprouts200g
Nutrition
Directions
- 1
For chashu: Roll pork belly tightly and tie with kitchen twine. In a heavy pot, sear pork on all sides until golden. Add soy sauce, mirin, sake, sugar, garlic, ginger, and enough water to cover. Simmer gently for 2 hours until tender. Remove, cool, slice into 1cm rounds. Reserve 200ml cooking liquid.
- 2
For ajitsuke tamago (soft-boiled eggs): Bring water to a boil, gently lower eggs, boil exactly 6.5 minutes. Transfer to ice water. Peel and marinate in 100ml chashu liquid for 30 minutes.
- 3
For broth: In a large pot, bring chicken stock to a gentle simmer. Whisk in reserved chashu liquid (about 100ml), white miso, and toban jan until smooth. Do not boil after adding miso. Add a drizzle of sesame oil and taste – adjust saltiness with a splash of soy sauce if needed.
- 4
Cook ramen noodles according to package directions until just al dente. Drain well. Blanch bean sprouts in the noodle water for 1 minute, drain.
- 5
Assemble bowls: Divide noodles among 4 bowls. Ladle hot broth over noodles. Top each with 3 slices chashu, a halved soft-boiled egg, a handful of bean sprouts, a sheet of nori, a generous sprinkle of white sesame seeds, and a handful of chopped green onions. Serve immediately.
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