Miso Butter Corn Ramen

Experience the ultimate comfort of Hokkaido-style ramen, featuring a rich, savory miso broth finished with a melting pat of creamy butter and sweet corn.

Ingredients

• 500 g pork belly
• 4 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp cooking wine
• 1 tbsp sugar
• 1 onion
• 2 green onions
• 1 L bone broth
• 3 tbsp miso paste
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 2 servings ramen noodles
• 1/2 cup corn kernels
• 1 cup bean sprouts
• 1/2 cup bamboo shoots
• 1 tbsp butter

Instructions

1. 1Prepare the pork belly

   

   Take the slab of pork belly and roll it tightly into a cylindrical shape. Use kitchen twine to tie the roll securely, ensuring it maintains its shape during the braising process.

   Tip: Tie the string firmly so the roll stays compact and cooks evenly.
2. 2Sear the pork roll

   

   Heat a skillet over medium-high heat. Place the tied pork belly roll into the pan and sear until the exterior is evenly browned and golden on all sides.

   Tip: Ensure the pan is hot before adding the pork to achieve a good sear.
3. 3Add the braising liquid

   

   Pour a mixture of soy sauce, mirin, cooking wine, and sugar over the seared pork belly in the pan to begin the braising process.

   Tip: Lower the heat after adding the sauce to allow the pork to braise slowly.
4. 4Add aromatics

   

   Add the chopped onion and green onion to the pan with the pork and braising liquid. These aromatics will infuse the pork with savory flavor during the long simmer.

   Tip: Cut the onions into large chunks so they dont disintegrate during the hour-long simmer.
5. 5Slice the pork

   

   Once the pork has finished simmering for an hour, remove it from the pan. Using a sharp knife, slice the pork belly roll into thick, uniform rounds.

   Tip: Let the pork rest for a few minutes before slicing to keep the rounds intact.
6. 6Prepare the miso broth

   

   In a separate pot, bring the bone broth to a simmer. Add the miso paste, minced garlic, and ginger, whisking until the miso is completely dissolved and the broth is fragrant.

   Tip: Add the miso gradually to ensure it dissolves smoothly without clumping.
7. 7Prepare the miso ramen broth

   

   In a pot of simmering bone broth, stir in the miso paste, minced garlic, and freshly grated ginger. Whisk gently until the miso is fully dissolved and the aromatics are well incorporated into the savory liquid.

   Tip: Do not let the broth reach a hard boil after adding the miso, as high heat can destroy the delicate probiotic benefits and fresh aroma of the paste.
8. 8Assemble the ramen

   

   Place your cooked ramen noodles into a serving bowl. Carefully ladle the hot, seasoned miso broth over the noodles, ensuring they are fully submerged and coated in the flavorful soup.

   Tip: Pre-heat your serving bowl with hot water before adding the noodles to help keep the ramen hot for longer.
9. 9Add the pork belly

   

   Arrange a thick, golden-brown slice of the braised pork belly gently onto the bed of noodles and broth. The warmth of the soup will enhance the tenderness of the pork.

   Tip: If the pork has cooled, briefly sear it in a hot pan for 30 seconds before placing it on the noodles to ensure it is hot and crisp.
10. 10Garnish and serve

    

    Complete the bowl by adding a generous portion of sweet corn kernels, crunchy bean sprouts, bamboo shoots, and freshly sliced green onions. Finally, place a slice of butter on top and serve immediately while steaming hot.

    Tip: The butter adds a rich, creamy finish that perfectly balances the saltiness of the miso; be sure to stir it into the broth as you eat.

Storing Leftovers

Burn It Off

Frequently Asked Questions