Pork and Miso Ramen
Ramen bowls of slow-simmered pork and chicken broth seasoned with white miso and soy, topped with sliced pork belly, soft-boiled eggs, bamboo shoots and nori. Serves 4.
15g
20g
3,600ml
600g
1piece
30g
4clove
6piece
6tbsp
3tbsp
3tbsp
3tbsp
2tbsp
1tsp
4piece
120g
400g
4piece
2tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 15g | — | — | |
| 2 | | 20g | — | — | |
| 3 | | 3,600ml | — | — | |
| 4 | | 600g | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 30g | — | — | |
| 7 | | 4clove | — | — | |
| 8 | | 6piece | — | — | |
| 9 | | 6tbsp | — | — | |
| 10 | | 3tbsp | — | — | |
| 11 | | 3tbsp | — | — | |
| 12 | | 3tbsp | — | — | |
| 13 | | 2tbsp | — | — | |
| 14 | | 1tsp | — | — | |
| 15 | | 4piece | — | — | |
| 16 | | 120g | — | — | |
| 17 | | 400g | — | — | |
| 18 | | 4piece | — | — | |
| 19 | | 2tbsp | — | — |
Drop the kombu into the large stockpot.
Dried kombu · 15 g
Add the dried shiitake mushrooms to the pot with the kombu.
Dried shiitake mushrooms · 20 gPour the water over the kombu and mushrooms.
Water · 1,000 mlLeave the kombu and shiitake to soak undisturbed for 30 minutes so the cold water draws out their umami.
Place the pork belly in a large saucepan.
Pork belly · 600 g
Add the chicken carcass to the saucepan alongside the pork belly.
Chicken carcasses · 1 pieceCover the bones and pork belly with the cold water.
Water · 2,000 mlBring the water to a hard boil over high heat and cook for 5 minutes to blanch the meat and bones, drawing out the impurities.
Drain the pork belly and chicken carcass through a colander, discarding the grey blanching water.
Rinse the pork belly and carcass thoroughly under cold running water, rubbing off any remaining scum with your fingers.
Peel the fresh ginger
Fresh ginger · 30 g
Lay each garlic clove flat, press firmly with the side of the knife to crush the skin loose, then peel it away.
Garlic · 4 cloveTrim the roots and any wilted outer leaves from the spring onions, then cut them in half crossways to separate the white and green parts.
Spring onions · 6 pieceTransfer the rinsed pork belly and chicken carcass into the large stockpot that holds the kombu dashi base.
Add the sliced ginger to the stockpot.
Add the peeled garlic cloves to the stockpot.
Add the white parts of the spring onions to the stockpot, reserving the green tops on the board.
Bring the pot to a full boil over high heat, skimming off any foam that rises to the surface with a spoon.
Reduce the heat so the liquid simmers very gently, partially cover the pot, and cook for 3 hours, topping up with a splash of water if the level drops below the bones. Check the thickest piece reads 74 °C on a thermometer.
Lift the pork belly out of the broth onto the chopping board, leaving the broth, bones and aromatics in the pot.
Set a fine sieve over a large bowl and ladle the broth through it, pressing the solids lightly to extract every drop of liquid, then discard what remains in the sieve.
Measure the soy sauce into a small bowl.
Soy sauce · 6 tbsp
Add the mirin to the soy sauce.
Mirin · 3 tbspAdd the sake to the small bowl.
Sake · 3 tbspSpoon the white miso paste into the small bowl with the other seasonings.
White miso paste · 3 tbspWhisk everything together vigorously until the miso paste is fully dissolved and the tare is smooth.
Pour the tare into the strained broth and stir to combine.
Drizzle the sesame oil into the seasoned broth.
Sesame oil · 2 tbspAdd the salt and stir well, tasting the broth — it should be savoury, slightly sweet and deeply umami.
Salt · 1 tspStir the broth thoroughly so the sesame oil, tare and salt are evenly blended.
Cut the rested pork belly across the grain into slices about 1 cm thick, wiping the knife clean between cuts.
Lower the eggs gently into a medium saucepan.
Egg · 4 piece
Pour enough cold water into the saucepan to cover the eggs by at least 2 cm.
Water · 600 mlBring the water to a rolling boil over high heat, then cook the eggs for exactly 7 minutes for a jammy, slightly runny yolk. Use pasteurised eggs for runny yolks, or cook them 3 minutes more until firm.
Drain the eggs through the colander, then run them under cold water for 2 minutes to stop the cooking.
Tap each egg gently all over on the board to crack the shell, then peel it away, rinsing the egg briefly under cold water to remove any fragments.
Cut each peeled egg cleanly in half lengthways with one smooth stroke of the knife.
Tip the bamboo shoots into a small bowl.
Bamboo shoots · 120 gSlice the bamboo shoots into thin strips about 3 mm wide.
Thinly slice the reserved green spring onion tops on the diagonal into fine rounds.
Pour the seasoned broth into the large saucepan.
Warm the broth over medium heat until it is steaming and just below a boil — do not let it boil hard or the flavour will dull.
Add the fresh ramen noodles to a large pot of rapidly boiling unsalted water.
Fresh ramen noodles · 400 gCook the noodles for 2 minutes, stirring once to separate them, until just tender but still with a slight bounce.
Drain the noodles through the colander, shaking to remove excess water.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 15 g | | Drop the kombu into the large stockpot.⏱ 10sResultDried kombu |
| 2 | 20 g | | Add the dried shiitake mushrooms to the pot with the kombu.⏱ 10sResultDried kombu and dried shiitake mushrooms |
| 3 | 1,000 ml | | Pour the water over the kombu and mushrooms.⏱ 15sResultDried kombu and dried shiitake mushrooms and water |
| 4 | — | | Leave the kombu and shiitake to soak undisturbed for 30 minutes so the cold water draws out their umami.⏱ 30 minResultKombu dashi base |
| 5 | 600 g | | Place the pork belly in a large saucepan.⏱ 10sResultPork belly |
| 6 | 1 piece | | Add the chicken carcass to the saucepan alongside the pork belly.⏱ 10sResultPork belly and chicken carcasses |
| 7 | 2,000 ml | | Cover the bones and pork belly with the cold water.⏱ 15sResultPork belly and chicken carcasses and water |
| 8 | — | | Bring the water to a hard boil over high heat and cook for 5 minutes to blanch the meat and bones, drawing out the impurities.⏱ 5 minResultBlanched pork and chicken |
| 9 | Blanched pork and chickenstep 8 | | Drain the pork belly and chicken carcass through a colander, discarding the grey blanching water.⏱ 30sResultDrained pork and chicken |
| 10 | — | | Rinse the pork belly and carcass thoroughly under cold running water, rubbing off any remaining scum with your fingers.⏱ 1 minResultRinsed pork and chickenused in step 15 |
| 11 | 30 g | | Peel the fresh ginger⏱ 30sResultPeeled fresh ginger |
| 12 | Peeled fresh gingerstep 11 | | Cut the peeled ginger into 4 or 5 thick coins.⏱ 30sResultSliced fresh gingerused in step 16 |
| 13 | 4 clove | | Lay each garlic clove flat, press firmly with the side of the knife to crush the skin loose, then peel it away.⏱ 30sResultPeeled garlic clovesused in step 17 |
| 14 | 6 piece | | Trim the roots and any wilted outer leaves from the spring onions, then cut them in half crossways to separate the white and green parts.⏱ 30sResultTrimmed spring onionsused in step 18 |
| 15 | Rinsed pork and chickenstep 10 | | Transfer the rinsed pork belly and chicken carcass into the large stockpot that holds the kombu dashi base.⏱ 20sResultRinsed pork and chicken and kombu dashi base |
| 16 | Sliced fresh gingerstep 12 | | Add the sliced ginger to the stockpot.⏱ 10sResultRinsed pork and chicken mixture |
| 17 | Peeled garlic clovesstep 13 | | Add the peeled garlic cloves to the stockpot.⏱ 10sResultRinsed pork and chicken mixture |
| 18 | Trimmed spring onionsstep 14 | | Add the white parts of the spring onions to the stockpot, reserving the green tops on the board.⏱ 10sResultRinsed pork and chicken mixture |
| 19 | — | | Bring the pot to a full boil over high heat, skimming off any foam that rises to the surface with a spoon.⏱ 5 minResultBroth at boil |
| 20 | — | | Reduce the heat so the liquid simmers very gently, partially cover the pot, and cook for 3 hours, topping up with a splash of water if the level drops below the bones. Check the thickest piece reads 74 °C on a thermometer.⏱ 3 hrResultRamen broth |
| 21 | — | | Lift the pork belly out of the broth onto the chopping board, leaving the broth, bones and aromatics in the pot.⏱ 30sResultRamen broth |
| 22 | Broth with shiitake and kombustep 21 | | Set a fine sieve over a large bowl and ladle the broth through it, pressing the solids lightly to extract every drop of liquid, then discard what remains in the sieve.⏱ 1 minResultStrained ramen broth |
| 23 | 6 tbsp | | Measure the soy sauce into a small bowl.⏱ 10sResultSoy sauce |
| 24 | 3 tbsp | | Add the mirin to the soy sauce.⏱ 10sResultSoy sauce and mirin |
| 25 | 3 tbsp | | Add the sake to the small bowl.⏱ 10sResultSoy sauce and mirin and sake |
| 26 | 3 tbsp | | Spoon the white miso paste into the small bowl with the other seasonings.⏱ 10sResultSoy sauce and mirin mixture |
| 27 | — | | Whisk everything together vigorously until the miso paste is fully dissolved and the tare is smooth.⏱ 30sResultTare |
| 28 | Tarestep 27 | | Pour the tare into the strained broth and stir to combine.⏱ 10sResultStrained ramen broth and tare |
| 29 | 2 tbsp | | Drizzle the sesame oil into the seasoned broth.⏱ 10sResultStrained ramen broth and tare and sesame oil |
| 30 | 1 tsp | | Add the salt and stir well, tasting the broth — it should be savoury, slightly sweet and deeply umami.⏱ 10sResultStrained ramen broth and tare mixture |
| 31 | — | | Stir the broth thoroughly so the sesame oil, tare and salt are evenly blended.⏱ 20sResultSeasoned ramen brothused in step 42 |
| 32 | — | | Cut the rested pork belly across the grain into slices about 1 cm thick, wiping the knife clean between cuts.⏱ 1 minResultSliced chashu pork |
| 33 | 4 piece | | Lower the eggs gently into a medium saucepan.⏱ 10sResultEgg |
| 34 | 600 ml | | Pour enough cold water into the saucepan to cover the eggs by at least 2 cm.⏱ 10sResultEgg and water |
| 35 | — | | Bring the water to a rolling boil over high heat, then cook the eggs for exactly 7 minutes for a jammy, slightly runny yolk. Use pasteurised eggs for runny yolks, or cook them 3 minutes more until firm.⏱ 7 minResultSoft-boiled eggs |
| 36 | Soft-boiled eggsstep 35 | | Drain the eggs through the colander, then run them under cold water for 2 minutes to stop the cooking.⏱ 2 minResultSoft-boiled eggs |
| 37 | — | | Tap each egg gently all over on the board to crack the shell, then peel it away, rinsing the egg briefly under cold water to remove any fragments.⏱ 1 minResultPeeled soft-boiled eggs |
| 38 | — | | Cut each peeled egg cleanly in half lengthways with one smooth stroke of the knife.⏱ 30sResultHalved soft-boiled eggs |
| 39 | 120 g | | Tip the bamboo shoots into a small bowl.⏱ 10sResultBamboo shoots |
| 40 | Bamboo shootsstep 39 | | Slice the bamboo shoots into thin strips about 3 mm wide.⏱ 30sResultSliced bamboo shoots |
| 41 | — | | Thinly slice the reserved green spring onion tops on the diagonal into fine rounds.⏱ 30sResultSliced spring onion greensused in step 49 |
| 42 | Seasoned ramen brothstep 31 | | Pour the seasoned broth into the large saucepan.⏱ 15sResultSeasoned ramen broth |
| 43 | — | | Warm the broth over medium heat until it is steaming and just below a boil — do not let it boil hard or the flavour will dull.⏱ 5 minResultHot ramen brothused in step 48 |
| 44 | 400 g | | Add the fresh ramen noodles to a large pot of rapidly boiling unsalted water.⏱ 10sResultFresh ramen noodles |
| 45 | — | | Cook the noodles for 2 minutes, stirring once to separate them, until just tender but still with a slight bounce.⏱ 2 minResultCooked ramen noodles |
| 46 | Cooked ramen noodlesstep 45 | | Drain the noodles through the colander, shaking to remove excess water.⏱ 15sResultDrained ramen noodles |
| Total Time | 3 hr 53 min | ||
- Divide the noodles evenly among 4 ramen bowls, nestling them into the base of each.
- Ladle the hot broth over the noodles in each bowl, filling generously.
- Arrange 2 or 3 slices of chashu pork, 2 egg halves, and a small bundle of bamboo shoots neatly on top of the noodles in each bowl.
- Tuck one nori sheet upright against the inside edge of each bowl so it stands above the broth.
- Scatter the white sesame seeds over each bowl, then finish with a pinch of sliced spring onion greens and serve immediately.
| Nutrient | Per serving |
|---|---|
| 1,431kcal | |
| 42g | |
| 96g | |
| 32g | |
| 93g | |
| 6g | |
| 6g | |
| 3,739mg |
Pork and Miso Ramen
Ramen bowls of slow-simmered pork and chicken broth seasoned with white miso and soy, topped with sliced pork belly, soft-boiled eggs, bamboo shoots and nori. Serves 4.
What you’ll doYou will build a deep umami broth by steeping kombu and shiitake, then simmering blanched pork belly and chicken carcass with aromatics for three hours. While the broth cooks, you will soft-boil eggs, slice the cooked pork, and prepare toppings. Finally you will season the strained broth, cook fresh noodles, and assemble four bowls with noodles, hot broth, and garnishes.
Ingredients
- Dried kombu15 g
- Dried shiitake mushrooms20 g
- Water3,600 ml
- Pork belly600 g
- Chicken carcasses1 piece
- Fresh ginger30 g
- Garlic4 clove
- Spring onions6 piece
- Soy sauce6 tbsp
- Mirin3 tbsp
- Sake3 tbsp
- White miso paste3 tbsp
- Sesame oil2 tbsp
- Salt1 tsp
- Egg4 piece
- Bamboo shoots120 g
- Fresh ramen noodles400 g
- Nori sheets4 piece
- White sesame seeds2 tbsp