Miso Ramen Recipe

Rich miso broth, jammy eggs, and crispy pork belly make it this restaurant-quality ramen irresistible!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Asian

Keyword: ramen noodle recipes

Servings: people

2 cups water ideally filtered
1/4 ounce dried kombu 7g (recipe note #1)
1/4 ounce dried bonito flakes 7g, or a lightly rounded, loosely filled 1/2 cup dry measure (also called shaved katsobushi – recipe note #1) (recipe note #1)
2 cups low-sodium pork broth ideally homemade Pork Bone Broth
2 cups low-sodium chicken broth ideally homemade Chicken Broth
3 tablespoons red miso paste or more to taste
3 tablespoons white miso paste or more to taste
1 tablespoon finely grated ginger

4 large eggs
1/2 recipe Oven Roasted Crispy Pork Belly
9 ounces dry ramen noodles from 3 instant ramen packages, seasoning packets discarded or 1 recipe of Homemade Ramen Noodles
2 heads baby bok choy sliced crosswise into thin ribbons
chili oil optional, to taste (recipe note #2)
toasted sesame oil optional, to taste
thinly sliced green onions for garnish, as desired
nori strips for garnish, optional (dried edible seaweed)
Shichimi Togarashi seasoning for garnish, optional

Combine cold water and kombu in a medium saucepan; bring to a simmer over medium heat. Stir in bonito flakes and remove from heat; let stand for 5 minutes. Strain out solids using a fine mesh strainer, discarding them or reserving for a second use.
Add pork broth, chicken broth, and ginger to the saucepan with the liquid (dashi). Set a sieve just below the broth's surface and add both miso pastes to it; use the back of a spoon to work the miso through the sieve, dispersing it into the broth. Over medium heat, cook and stir until the mixture comes to a simmer. Remove from heat.

Meanwhile, prepare an ice bath for the eggs.
Fill a small saucepan with enough water to cover eggs and bring to boil over high heat. Reduce heat to medium and slowly lower eggs into boiling water with a slotted spoon (to avoid cracking). Reduce heat to simmer and cook 7 minutes (or longer if you prefer firmer yolks); transfer eggs to ice bath for 5 minutes or more.

Cut the Oven Roasted Crispy Pork Belly (or other cooked pork belly) into lengthwise slices, about 1/8-inch thick. In a skillet over medium heat, fry the slices until the edges become crisp, approximately 5 minutes. Remove from heat.

Place miso broth back over medium-high heat and bring to boil.
Add ramen noodles to boiling broth and cook 2 minutes. add bok choy; bring to boil and cook 1 to 2 minutes more, or until noodles are tender.
Divide ramen between 4 bowls. Top each with two egg halves, 1/4 of pork belly and garnish as desired with seasoned oils, green onions, nori, and seasonings. Serve.

You can find bonito flakes (shaved katsuobushi: simmered, smoked and fermented skipjack tuna) and dried kombu online and in the Asian food section of many large grocery stores.
For spicy miso ramen, you may want to use 2 tablespoons or more of the chili oil.

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