Creamy, Spicy Miso Ramen in 15 Minutes

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.

Get water boiling in a large pot for the ramen noodles and eggs.

Thinly slice the whites of 4 green onions and slice the tops for garnish.

Peel and grate 2 cloves of garlic and a knob of ginger (equal to the amount of garlic).

Gently place 2 eggs in the boiling water and cook for about 6 and 1/2 minutes.

Remove eggs from boiling water and place them in an ice bath to stop cooking.

In a large pan over medium-high heat, add 150 g of ground pork and brown it, breaking it into small pieces.

Once the pork is slightly browned, add the grated garlic, ginger, and sliced green onions, cooking until soft but not browned.

Turn heat to low and add 3 tablespoons of miso and 1 teaspoon of Doan Jang, stirring to combine.

Add 1 teaspoon of sugar and a little water if needed to prevent burning, then add 700 ml of water.

Stir in 1 teaspoon of chicken bouillon and 1/2 teaspoon of Dashi powder, then add a splash of sake and a little chili oil.

Season with a few large pinches of salt and let the broth simmer for 5 to 10 minutes.

Cook the ramen noodles according to package instructions (about 4 minutes).

Taste the broth and adjust seasoning if necessary, adding more salt if needed.

Drain the noodles and place them in a bowl, topping with half of the broth.

Add toppings: green onions, the jammy egg, corn, and a drizzle of sesame oil and chili oil, finishing with sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens