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Classic Miso Ramen
120 mintime
Harddifficulty
4Servings
—Rating
Nutrition facts
700 kcalCalories
40 gProtein
45 gCarbs
40 gFat

Per serving · Approximate values estimated by AI

JapaneseRamenSoup

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.

Ingredients

Servings4
  • 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. 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. 2

    Make chashu pork: Braise pork belly in sake, mirin, soy sauce, and water until tender. Slice thinly.

  3. 3

    Prepare ajitama eggs: Soft-boil eggs, peel, and marinate in a mixture of soy sauce, mirin, and water.

  4. 4

    Prepare the tare (miso base): In a bowl, whisk together miso paste, sake, mirin, soy sauce, and sesame oil.

  5. 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. 6

    Cook ramen noodles according to package directions. Drain and add to the broth.

  7. 7

    Arrange toppings: Top with slices of chashu pork, ajitama egg halves, chopped scallions, and nori sheets. Drizzle with chili oil if desired.

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