Japanese · Dinner
Pork Belly Ramen Bowl (High-Protein)
Braised pork belly slices sit over wheat ramen noodles in a shoyu-miso broth enriched with pork stock, ginger and garlic, topped with a soft-boiled egg, marinated tofu, edamame, wood-ear mushroom and scallion. Extra egg, tofu and edamame lift protein well beyond standard ramen while keeping the broth savory and balanced.
$6
25 minsPrep
95 minsCook
120 minsTotal
MediumLevel
Nutrition per serving
738Calories
55.2gProtein
38.4gFat
52.1gCarbs
8.2gSugar
5.7gFiber
3090mgSodium
415mgChol
13.5gSat Fat
1020mgPotassium
215mgCalcium
5.6mgIron
2.2mcgVitamin B12
4mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat pork belly dry, slice ginger, mince garlic, and combine soy sauce, miso and sugar in a small bowl.
2
Sear
Heat a small heavy pot over medium-high with sesame oil and sear pork belly 2 minutes per side until the fat renders and the surface turns golden brown.
3
Braise
Add pork stock, miso mixture, garlic and ginger to the pot; bring to a simmer over medium heat, then reduce to low, cover and braise 70 minutes until the pork belly is fork-tender.
4
Boil
Bring a small pot of water to a boil over high heat, lower in the egg and simmer 6 minutes for a jammy yolk, then transfer to cold water and peel.
5
Cook
In a separate pot of boiling water over high heat, cook ramen noodles 2 minutes until tender but springy, then drain.
6
Plate
Divide noodles into a deep bowl, ladle hot broth and pork belly over, then arrange tofu marinated in soy sauce, edamame, mushroom, egg, scallion and nori around the noodles.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g pork belly, cut into 2 thick slices
- 2 cup480ml pork stock
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp miso-white
- 2 tsp2 tsp sugar-white
- 2 clove2 clove garlic
- 11 in (3cm) piece ginger-fresh
- 22 large eggs, soft-boiled and peeled
- 5 oz140g firm tofu, cubed
- 2 tsp2 tsp soy sauce for marinating tofu
- 1/2 cup70g edamame, shelled and cooked
- 5.2 oz150g fresh wheat ramen noodles
- 22 scallion
- 4 tbsp20g wood ear mushroom, rehydrated
- 2 tsp2 tsp sesame-oil
- 22 sheet (5g) nori, halved
