Japanese · Dinner
Miso Broth Ramen
Pork ramen built on a miso-enriched pork broth simmered with ginger, garlic and scallion, finished with soy sauce and white miso for savoury depth. Seared pork shoulder tops wheat noodles alongside soft egg, bamboo shoots, nori and scallion, served hot in a deep bowl.
$7
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
638Calories
44.2gProtein
31.8gFat
43.1gCarbs
3.5gSugar
3gFiber
1798mgSodium
342mgChol
9.3gSat Fat
820mgPotassium
102mgCalcium
4.8mgIron
1.4mcgVitamin B12
3.2mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Slice the pork shoulder thinly, mince garlic and ginger, slice the scallion and bamboo shoots, and set everything aside.
2
Sear
Heat the vegetable oil in a skillet over medium-high heat and sear the pork slices 2–3 minutes per side until browned and cooked through.
3
Sweat
Heat the sesame oil in a saucepan over medium-low heat, add garlic and ginger, and cook 1 minute until fragrant and glossy.
4
Simmer
Add the chicken stock, bring to a simmer over medium heat, and cook 10 minutes until reduced slightly and savoury-smelling.
5
Temper
Whisk the white miso into a ladle of hot broth until smooth, then stir the mixture back into the pan off heat.
6
Boil
Cook the ramen noodles in boiling water for 2–3 minutes until tender but springy, then drain thoroughly.
7
Plate
Place noodles in a deep bowl, pour the hot miso broth over them, and top with pork, egg halves, bamboo shoots, scallion and nori. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 3 cups720ml chicken stock
- 2 tbsp2 tbsp white miso
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 5.2 oz150g fresh ramen noodles
- 22 eggs, soft-boiled
- 4 tbsp4 tbsp bamboo shoots
- 22 scallion
- 11 sheet nori
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger
- 1 tsp1 tsp vegetable oil
