Miso Chashu Ramen

Ingredients

Instructions

1. 1

   Bring a small saucepan of water to a gentle boil for the eggs. At the same time, pat the pork belly dry so it sears rather than steams, and slice the ginger and crush the garlic for the chashu.

2. 2

   Lower the eggs into the boiling water and cook for 6 1/2 minutes for jammy centres. Transfer immediately to cold water and let them cool while you start the pork.

3. 3

   Heat a heavy pot over medium-high heat with the neutral oil. Sear the pork belly on all sides until well browned, 6-8 minutes; strong colour here will deepen the final broth and chashu flavour.

4. 4

   Add the water, soy sauce, mirin, sake, light brown sugar, sliced ginger, crushed garlic, and spring onion tops. Bring just to a boil, then reduce to a lively simmer, cover slightly ajar, and braise for about 35 minutes, turning once or twice, until the pork is tender enough to pierce easily with a skewer.

5. 5

   While the pork braises, peel the cooled eggs carefully under water to avoid tearing. In a separate saucepan, combine the chicken stock, white miso, soy sauce, sliced ginger, and smashed garlic. Heat gently for 12-15 minutes without boiling hard; whisk the miso smooth so it stays rounded and not grainy.

6. 6

   When the pork is done, lift it out and rest it for 5 minutes so the slices stay neat. Strain 150 ml of the braising liquid into the broth base for extra body and seasoning, then taste and adjust only if needed; miso and soy vary in saltiness.

7. 7

   Bring a pot of water to a rolling boil and cook the fresh ramen noodles until springy, usually 2-3 minutes. Stir early to prevent sticking, then drain well so the broth is not diluted.

8. 8

   Slice the rested pork belly into thick rounds. Halve the eggs. Warm the bamboo shoots briefly in a spoonful of hot broth if desired, and cut the nori sheets in half for easy serving.

9. 9

   Divide the noodles between 2 deep bowls. Ladle over the hot miso broth, then top each bowl with sliced chashu, egg halves, bamboo shoots, spring onions, nori, a few drops of toasted sesame oil, and toasted sesame seeds. Serve immediately while the noodles are at their bouncy best.

Nutrition per serving

Notes

• •For a true 60-minute version, using a smaller rolled pork belly piece is key; a large traditional chashu roast would need much longer.
• •If you want deeper flavour, braise the pork a day ahead and chill it in its liquid; it will slice even more cleanly.
• •Fresh ramen noodles give the best texture, but dried alkaline ramen can be substituted; cook according to the packet and drain thoroughly.
• •If the broth tastes too intense after adding braising liquid, loosen it with a little hot water rather than more stock to keep the miso flavour focused.

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