15 Minute Homemade RAMEN! Easy Miso Ramen Recipe!

pork belly

🥗Healthier: chicken thigh

💰Cheaper: pork shoulder

Chicken thigh is leaner while pork shoulder is more affordable.

miso paste

🥗Healthier: white bean puree

💰Cheaper: soy sauce

White bean puree offers creaminess while soy sauce provides umami.

Start by preparing chashu with thinly sliced pork belly, garlic, and ginger.

Mix soy sauce, oyster sauce, mirin, sugar, corn syrup, dark soy sauce, minced garlic, grated ginger, and water in a bowl.

Heat cooking oil in a pan and add pork belly, cooking until done.

Pour the sauce over the pork and cook for 3 minutes.

For soft boiled eggs, boil 5 eggs in 6 cups of water for 7 minutes, then transfer to ice water.

In a mixing bowl, combine 4 cups of water, chicken bouillon powder, and hondashi.

In a warm pan, heat lard, add minced garlic, grated ginger, and chopped green onions, stirring until fragrant.

Add ground pork and white pepper, stir-frying for 3 minutes.

Add mirin, sugar, miso, and chili bean paste, mixing gently for 2 minutes.

Add the stock to the mixture and keep warm without boiling.

Stir-fry mung bean sprouts in lard for less than a minute.

Cook ramen noodles according to package instructions.

In a bowl, add cooked noodles, pour broth over, and top with chashu, soft boiled eggs, mung bean sprouts, green onions, and dried seaweed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens