japaneseramenporknoodlesclassiccomfort-foodbrothyintermediate

Miso Ramen

Name: Miso Ramen
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Japanese
Ingredients: 300 g pork belly, skinless; 30 ml soy sauce; 20 ml mirin; 20 ml sake; 8 g caster sugar; 2 garlic cloves, lightly crushed; 10 g fresh ginger, sliced; 250 ml water; 2 large eggs; enough to boil and cool water; 10 ml neutral oil; 3 garlic cloves, finely minced; 10 g fresh ginger, finely grated; 50 g white miso; 30 g red miso; 10 g doubanjiang; 15 ml soy sauce; 15 ml sake; 800 ml chicken stock; 100 ml whole milk; 5 ml toasted sesame oil; 260 g fresh ramen noodles; 100 g sweetcorn kernels; 20 g unsalted butter; 100 g bean sprouts; 2 spring onions, thinly sliced; 2 half sheets nori sheets; 5 g toasted sesame seeds

This miso ramen is rich, savoury, and deeply comforting, with a full-bodied broth layered with sweet miso, garlic, ginger, and sesame. Tender chashu pork, sweetcorn, butter, bean sprouts, nori, and jammy soft egg make each bowl taste luxurious and satisfying.

45 min

2 servings

1008 kcal

Japanese

Ingredients

Chashu pork

300 gpork belly, skinless
30 mlsoy sauce
20 mlmirin
20 mlsake
8 gcaster sugar
2garlic cloves, lightly crushed
10 gfresh ginger, sliced
250 mlwater

Soft eggs

2large eggs
enough to boil and coolwater

Miso broth

10 mlneutral oil
3garlic cloves, finely minced
10 gfresh ginger, finely grated
50 gwhite miso
30 gred miso
10 gdoubanjiang
15 mlsoy sauce
15 mlsake
800 mlchicken stock
100 mlwhole milk
5 mltoasted sesame oil

Noodles and toppings

260 gfresh ramen noodles
100 gsweetcorn kernels
20 gunsalted butter
100 gbean sprouts
2spring onions, thinly sliced
2 half sheetsnori sheets
5 gtoasted sesame seeds

Instructions

1
Put the eggs into a saucepan, cover with water, and bring to a boil. Once boiling, cook for 6 1/2 minutes for jammy soft eggs. Immediately transfer to cold water to stop the cooking; peel once cool enough to handle.
2
While the eggs cook, slice the pork belly into 4 thick slices for faster braising and better bowl presentation. In a small saucepan, combine the soy sauce, mirin, sake, sugar, crushed garlic, sliced ginger, and water. Add the pork, bring to a gentle simmer, cover loosely, and cook for 22-25 minutes, turning once, until the pork is tender but still sliceable and the liquid is slightly reduced. Rest the pork in the braising liquid off the heat for 5 minutes so it stays juicy.
3
Start the broth while the pork simmers. Heat the neutral oil in a pot over medium heat. Add the minced garlic and grated ginger and cook for 30-45 seconds until fragrant but not browned. Stir in the white miso, red miso, and doubanjiang, and cook for 1 minute to bloom their flavour.
4
Whisk in the soy sauce and sake, then gradually add the chicken stock, whisking well so the miso dissolves smoothly with no lumps. Bring just to a gentle simmer, then add the milk and sesame oil. Keep the broth below a boil for 8-10 minutes; boiling can dull the miso and split the milk.
5
Bring a separate pot of water to a boil for the noodles. In the last 1-2 minutes of broth cooking, add the sweetcorn and bean sprouts to the broth just to heat through and stay crisp.
6
Cook the fresh ramen noodles according to the package, usually 2-3 minutes, until springy and just tender. Drain well and divide between 2 deep bowls. Undercook slightly if needed, because the noodles will continue to soften in the hot broth.
7
Lift the pork from its liquid and slice if needed. Ladle the hot broth, corn, and sprouts over the noodles. Top each bowl with 2 slices of chashu pork, half a soft egg, 10 g butter, sliced spring onions, a half sheet of nori, and a sprinkle of sesame seeds.
8
Serve immediately while the broth is very hot and the noodles are bouncy. Encourage diners to melt the butter into the broth before eating for the classic rich finish.

Nutrition per serving

1008 kcal

Calories

39g

Protein

71g

Carbs

61g

Fat

Fiber

Notes

•For the best 45-minute version, use good-quality fresh ramen noodles and prepared chicken stock.
•If you want a deeper shop-style broth, replace 200 ml of the stock with unsalted pork or bone broth if available.
•Doubanjiang is not universal in all miso ramen styles, but a small amount adds the spicy savoury depth common in many modern ramen shops.
•You can marinate the peeled eggs for 15-30 minutes in a spoonful of the warm pork braising liquid if you have extra time.
•Warm the serving bowls with hot water before assembling so the broth stays hotter longer.

Background

Miso ramen originated in Sapporo, Hokkaido, in the mid-20th century, where hearty noodle soups were adapted to the region's cold winters. The rich miso-based broth became especially popular when paired with butter, corn, and robust toppings, creating the now-iconic northern style of ramen.

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