The Easiest Ramen To Make At Home - Miso Ramen

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs offer a leaner option while pork shoulder is more budget-friendly.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: instant ramen

Whole wheat noodles provide more fiber, while instant ramen is a cost-effective option.

miso paste

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is milder and healthier, while soybean paste is an economical alternative.

soft-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: hard-boiled eggs

Poached eggs are lighter, while hard-boiled eggs are often less expensive.

Peel and grate half a piece of ginger.

Finely grate 4 cloves of garlic.

Cut the white part of 4 spring onions in half and slice them.

Heat a pan over medium heat and add 2 tablespoons of neutral flavored oil.

Add pork mince to the pan and seal it for a minute without developing too much color.

Add a little touch of salt to the pork.

Break up the pork after a couple of minutes until it develops some color.

Stir in the grated garlic, ginger, and sliced spring onions, being careful not to burn them.

Deglaze the pan with sake to scrape up the fond from the bottom.

Add 2 tablespoons of chili bean sauce, 2 tablespoons of dark miso, and 2 tablespoons of light miso to the pan and stir through.

Season with a little white pepper and add chicken stock to the mixture.

Bring the broth to a simmer and cook for about 20 minutes to combine flavors.

Prepare garnishes: slice pork belly into half-centimeter thick slices, slice spring onion greens, and cut nori sheets into quarters.

Prepare corn by running a blade down the side of the cob to remove kernels.

Cook ramen noodles according to package instructions, then drain and set aside.

Assemble the ramen by placing noodles in bowls, ladling hot broth over them, and topping with sliced pork, corn, sliced spring onions, and nori.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens