Miso Ramen

Nutrition · per serving

Steps

1. 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 large eggsenough to boil and cool water
2. 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.

   300 g pork belly, skinless30 ml soy sauce20 ml mirin20 ml sake8 g caster sugar2 garlic cloves, lightly crushed10 g fresh ginger, sliced250 ml water
3. 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.

   10 ml neutral oil3 garlic cloves, finely minced10 g fresh ginger, finely grated50 g white miso30 g red miso10 g doubanjiang
4. 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.

   15 ml soy sauce15 ml sake800 ml chicken stock100 ml whole milk5 ml toasted sesame oil
5. 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.

   100 g sweetcorn kernels100 g bean sprouts
6. 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.

   260 g fresh ramen noodles
7. 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.

   300 g pork belly, skinless100 g sweetcorn kernels100 g bean sprouts2 large eggs20 g unsalted butter2 spring onions, thinly sliced2 half sheets nori sheets5 g toasted sesame seeds
8. 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.

Origin & History

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.