Japanese Miso Ramen
Rich pork broth with miso tare, chashu pork belly, soft-boiled egg, and noodles.
Gluten-Freeno_drinksDairy-Free
Nut-Freetips_and_updatesChef's Secret
“Miso ramen from Sapporo is one of the most warming bowls you can make. The tare — a concentrated seasoning paste — is stirred into the broth at serving so every bowl is seasoned to taste.”
Ingredients
Preparation Steps
1)Â Simmer pork bones with ginger, spring onion, and garlic for 60 minutes. Strain.
2)Â Mix white miso, sesame paste, soy sauce, mirin, and sake into the tare.
3)Â Roll and tie pork belly. Sear all sides. Braise in soy, mirin, sugar, sake for 45 minutes. Rest and slice.
4)Â Soft-boil eggs 7 minutes; marinate in soy-mirin brine overnight.
5)Â Cook ramen noodles per packet. Drain.
6)Â Heat 2 tbsp tare in each bowl; ladle in hot broth. Add noodles.
7)Â Top with chashu, halved egg, corn, spring onion, bamboo shoots, and a drizzle of sesame oil.
nutritionNutritional Facts
* Values per serving (Ă·4)
tips_and_updatesChef's Secret
“Miso ramen from Sapporo is one of the most warming bowls you can make. The tare — a concentrated seasoning paste — is stirred into the broth at serving so every bowl is seasoned to taste.”