Rich Japanese Miso Ramen
Pork Belly

Experience the deep, savory comfort of authentic Japanese miso ramen at home. This recipe features a rich broth enhanced with aromatics and melt-in-your-mouth pork.

Ingredients

• 3 g bonito flakes
• 0.5 long onion
• 1 clove garlic
• 80 g pork belly
• 2 tsp sesame oil
• 300 ml water
• 1 tbsp mirin
• 0.5 tsp sugar
• 1 tbsp sake
• 5 g ginger
• 2 tbsp miso paste
• 1 tsp chili bean sauce (doubanjiang)
• 0.5 tsp chicken bouillon powder
• 1 pinch black pepper
• 1 handful bean sprouts
• 1 portion Chinese ramen noodles
• 10 g butter

Instructions

1. 1Slice the long onion

   

   Place the long onion on a cutting board and slice it diagonally into thin, even strips. This technique increases the surface area of the onion, helping it release more flavor into the broth.

   Tip: Use a sharp knife to ensure clean, precise cuts.
2. 2Chop the pork belly

   

   Cut 80 grams of pork belly into small, bite-sized pieces. This ensures the meat cooks quickly and distributes evenly throughout the ramen.

   Tip: Removing the skin from the pork belly before chopping can result in a better texture.
3. 3Stir-fry the pork belly

   

   Heat 2 teaspoons of sesame oil in a pan over medium heat. Add the chopped pork belly and stir-fry until the meat changes color and becomes lightly browned.

   Tip: Keep the heat moderate to prevent the sesame oil from burning.
4. 4Create the broth base

   

   Once the pork belly is browned, carefully pour 300 milliliters of water into the pan. This will form the flavorful base for your ramen soup.

   Tip: Be careful when adding water to a hot pan to avoid steam burns.
5. 5Season the broth base

   

   Add the powdered bonito flakes, mirin, sugar, sake, minced garlic, and grated ginger to the pan with the pork and water. Bring the mixture to a boil to meld the flavors.

   Tip: Ensure the bonito powder is fully dissolved into the broth for the best flavor.
6. 6Infuse the aromatics

   

   Continue to simmer the broth as you grate fresh garlic and ginger directly into the pot, ensuring the aromatics fully infuse into the liquid.

   Tip: Use a fine microplane grater to get the most flavor out of the garlic and ginger.
7. 7Finish the miso soup

   

   Whisk in the miso paste and chili bean sauce until completely dissolved, creating a smooth and deeply flavorful soup base.

   Tip: Stir the miso gently to avoid breaking it up too quickly; use a small strainer if you want a perfectly smooth broth.
8. 8Add vegetables

   

   Stir in the sliced long onions and bean sprouts, cooking them just long enough to wilt while retaining a crisp texture.

   Tip: Do not overcook the bean sprouts; adding them right at the end keeps them fresh and textured.
9. 9Cook the ramen noodles

   

   In a separate pot, bring water to a boil and add the Chinese ramen noodles. Boil for 4 to 5 minutes or according to the package instructions until al dente.

   Tip: Keep an eye on the noodles to ensure they dont get soggy; drain immediately once they reach the desired texture.
10. 10Assemble the ramen

    

    Drain the cooked noodles well and transfer them into a serving bowl. Carefully pour the prepared hot miso soup over the noodles, then finish by adding a pat of butter.

    Tip: Pre-heating your serving bowl with hot water can help keep your ramen warmer for longer.

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