Japanese · Dinner
Fermented Bean Paste Noodle Soup
A Japanese noodle soup built on a red miso–enriched pork broth featuring sliced pork shoulder simmered until tender, ramen noodles, soft-boiled egg, wilted bok choy, and scallion. Deep savoriness comes from fermented miso, rounded out with garlic, ginger, and sesame oil.
$6
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.8gProtein
24.1gFat
54.3gCarbs
5.8gSugar
4.2gFiber
2380mgSodium
330mgChol
7.4gSat Fat
980mgPotassium
140mgCalcium
4.6mgIron
1.4mcgVitamin B12
18mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
all-time-classics
Instructions
1
Prep
Slice the pork shoulder thinly against the grain, mince the garlic, grate the ginger, and halve the bok choy lengthwise.
2
Simmer
Bring chicken stock to a gentle simmer in a medium pot over medium heat for 3 minutes until small bubbles rise steadily.
3
Heat
Warm sesame oil in a small pan over medium heat, add garlic and ginger, and cook 30 seconds until fragrant.
4
Braise
Add pork slices to simmering stock, cook over medium-low heat for 12 minutes until tender and no longer pink at center.
5
Bloom
Whisk red miso and soy sauce into a ladleful of hot broth, then stir back into pot; simmer 2 minutes over low heat.
6
Boil
Cook ramen noodles in boiling water over high heat for 3 minutes until just tender, then drain well.
7
Wilt
Add bok choy to pork broth and simmer over medium heat for 2 minutes until leaves wilt and stems turn bright green.
8
Plate
Place noodles in a deep bowl, ladle pork and broth over top, arrange bok choy at edge, top with soft-boiled egg halves, scallion, and white pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g pork shoulder
- 960ml960ml chicken stock
- 4 tbsp4 tbsp red miso paste
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 140g140g dried ramen noodles
- 22 eggs
- 90g90g bok choy
- 22 scallion
- 1/2 tsp1/2 tsp white pepper
