
Recipe by
Chef Gordonbot
Miso Pork Ramen
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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
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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)
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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)
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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
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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.
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Cook the Noodles:
- While the broth is simmering, cook the ramen noodles according to the package instructions. Once cooked, drain and set aside.
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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.
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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.
