Classic Miso Ramen
Traditional dish · Japanese
A deeply savory and comforting bowl of ramen featuring a rich miso-based broth, tender chashu pork, perfectly cooked noodles, and classic toppings.
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Ingredients
- Pork belly1 lb
- Chicken backs2 lbs
- Kombu1 piece (4x4 inch)
- Dried shiitake mushrooms4
- Garlic4 cloves
- Ginger2 inch piece
- Water12 cups
- Saltto taste
- Black pepperto taste
- Miso paste (red and white)1 cup
- Sake1/2 cup
- Mirin1/4 cup
- Soy sauce1/4 cup
- Sesame oil2 tbsp
- Ramen noodles4 servings
- Eggs4
- Scallions1 bunch
- Nori seaweed4 sheets
- Chili oil (optional)to taste
Steps
- 1
Prepare the broth: Roast pork belly and chicken backs. Simmer with kombu, shiitake mushrooms, garlic, and ginger in water for at least 2 hours. Strain and reserve broth.
- 2
Make chashu pork: Braise pork belly in sake, mirin, soy sauce, and water until tender. Slice thinly.
- 3
Prepare ajitama eggs: Soft-boil eggs, peel, and marinate in a mixture of soy sauce, mirin, and water.
- 4
Prepare the tare (miso base): In a bowl, whisk together miso paste, sake, mirin, soy sauce, and sesame oil.
- 5
Assemble the ramen: Heat the reserved broth. In each serving bowl, add 2-3 tablespoons of miso tare. Ladle hot broth over the tare and stir to combine.
- 6
Cook ramen noodles according to package directions. Drain and add to the broth.
- 7
Arrange toppings: Top with slices of chashu pork, ajitama egg halves, chopped scallions, and nori sheets. Drizzle with chili oil if desired.
