Miso Chashu Ramen

Nutrition · per serving

Steps

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 large eggs400 g pork belly, skinless, rolled and tied20 g fresh ginger, sliced3 garlic cloves, crushed
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.

   2 large eggs
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.

   400 g pork belly, skinless, rolled and tied10 ml neutral oil
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.

   700 ml water80 ml soy sauce40 ml mirin40 ml sake20 g light brown sugar20 g fresh ginger, sliced3 garlic cloves, crushed2 spring onion tops400 g pork belly, skinless, rolled and tied
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.

   2 large eggs900 ml chicken stock50 g white miso20 ml soy sauce10 g fresh ginger, sliced2 garlic cloves, smashed
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.

   400 g pork belly, skinless, rolled and tied900 ml chicken stock50 g white miso20 ml soy sauce
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.

   260 g fresh ramen noodles
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.

   400 g pork belly, skinless, rolled and tied2 large eggs80 g bamboo shoots (menma), drained2 nori sheets
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.

   260 g fresh ramen noodles400 g pork belly, skinless, rolled and tied2 large eggs80 g bamboo shoots (menma), drained2 spring onions, finely sliced2 nori sheets10 ml toasted sesame oil6 g toasted sesame seeds

Origin & History

Ramen developed in Japan from Chinese wheat noodle soups and evolved into many regional styles. Chashu, adapted from Chinese char siu, became a classic ramen topping, while miso ramen rose to prominence in Hokkaido in the 20th century for its rich, warming character. This bowl combines those established elements in a full-flavoured modern style.