Miso Butter Corn Ramen

Experience the nostalgic, savory-sweet flavors of Japanese miso ramen topped with a creamy pat of butter, sweet corn, and tender braised pork belly.

Ingredients

• 1 kg pork bones
• 500 g pork belly
• 200 g ramen noodles
• 1 cup corn kernels
• 100 g bean sprouts
• 4 tbsp miso paste
• 2 tbsp mirin
• 1 tbsp sugar
• 2 tbsp soy sauce
• 30 g butter
• to taste green onions
• to taste ginger
• to taste garlic
• to taste bay leaves
• to taste peppercorns

Instructions

1. 1Prepare the bone broth

   

   Add pork bones, green onions, ginger, bay leaves, and peppercorns into a large pot filled with water. Bring the mixture to a simmer and cook for at least four hours to extract the flavors. Once cooked, skim off the surface oil and strain the broth to ensure it is clean and clear.

   Tip: Simmering for at least four hours is crucial for a deep, rich pork flavor.
2. 2Prepare the chashu pork

   

   Take the pork belly and roll it tightly, securing it with kitchen twine. Tying the pork helps it maintain a cylindrical shape and ensures even cooking during the braising process.

   Tip: Tie the twine securely so the pork does not unroll while searing or braising.
3. 3Sear the pork belly

   

   Heat a small amount of oil in a pan over medium-high heat. Place the tied pork belly into the pan and sear it on all sides until the exterior is golden brown. Searing locks in moisture and adds a delicious depth of flavor to the meat.

   Tip: Sear the pork thoroughly until each side is browned to improve the final texture.
4. 4Braise the pork

   

   To the pan with the seared pork, add soy sauce, mirin, green onions, ginger, and garlic. Cover and braise the pork for approximately two hours until it is tender and flavorful.

   Tip: Braising low and slow makes the pork incredibly tender and infuses it with the savory-sweet sauce.
5. 5Slice the chashu

   

   Once the pork belly is fully braised and tender, remove it from the heat. Let it cool slightly before slicing it into thick, even pieces for serving.

   Tip: Use a sharp knife to ensure clean slices without tearing the tender meat.
6. 6Prepare the miso soup base

   

   In a pot, combine the prepared bone broth with sugar, mirin, and miso paste. Whisk the mixture well over low heat until the miso is fully dissolved and the soup is hot and aromatic.

   Tip: Do not let the miso boil vigorously, as high heat can alter its delicate flavor.
7. 7Assemble the Ramen

   

   Place the cooked ramen noodles into a serving bowl. Top with the sliced chashu pork, boiled corn, and blanched bean sprouts. Carefully pour the hot, miso-seasoned bone broth over the ingredients to combine the flavors.

   Tip: Add a small pat of butter on top just before serving for an extra rich and authentic miso-butter flavor profile.

Storage & Reheating

Burn It Off

Frequently Asked Questions