Miso Pork Ramen

This warm and comforting bowl of miso pork ramen brings together rich flavors and textures. The combination of tender pork, earthy miso, and the slurp-worthy texture of ramen noodles creates a symphony that will excite your taste buds.

Ingredients

• For the Ramen:

  • 200g ramen noodles
  • 1 tablespoon vegetable oil
  • 300g pork belly or pork loin, sliced thin
  • 4 cups chicken or pork broth (homemade or store-bought)

• For the Miso Broth:

  • 3 tablespoons red miso paste
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 1 garlic clove, minced
  • 1 teaspoon chili paste (optional, for spice)

• Toppings:

  • Soft-boiled eggs, halved
  • Fresh green onions, chopped
  • Enoki mushrooms or shiitake mushrooms, sautéed
  • Baby bok choy or spinach, blanched
  • Sesame seeds
  • Nori (seaweed) sheets, sliced

Instructions

1. Prepare the Broth:

   • In a pot, heat the vegetable oil over medium heat. Add the sliced pork and cook until browned and crispy. This should take about 5-7 minutes.
   • Stir in the garlic and ginger, cooking for an additional minute until fragrant.
   • Add the broth, miso paste, soy sauce, and sesame oil. Stir well to combine and bring to a simmer. Let it cook for about 10-15 minutes to allow the flavors to meld.

2. Cook the Noodles:

   • While the broth is simmering, cook the ramen noodles according to the package instructions. Once cooked, drain and set aside.

3. Prepare the Toppings:

   • In a small pot, bring water to a boil and add the eggs. Boil for 6-7 minutes, then transfer to an ice bath. Once cooled, peel and cut in half.
   • Sauté the mushrooms in a little oil until they start to brown, and blanch the bok choy in boiling water for a minute or until just wilted.

4. Assemble Your Ramen Bowl:

   • Divide the cooked ramen noodles between serving bowls.
   • Ladle the hot miso pork broth over the noodles.
   • Top with soft-boiled egg halves, sautéed mushrooms, blanched bok choy, chopped green onions, a sprinkle of sesame seeds, and nori.