Easy Homemade Miso Ramen
Ramen noodle soup in miso broth, topped with pork, vegetables, and soft-boiled eggs.
Servings: 4
Ingredients
- 3 lbs Pork belly or Country style pork ribs
- 1 tsp Salt
- ½ tsp Pepper
- 4 packages Ramen noodles
- 32 oz Chicken bone broth
- ½ cup White miso paste
- 1 cup Baby bella mushrooms sliced
- 2 cups Baby spinach
- 4 Eggs
Instructions
- Sprinkle the pork with salt and pepper, then place it on a roasting pan. Roast in a 350°F-preheated oven for 1-1/2 hours until the pork is cooked through and crispy. Slice the pork into 1/2-inch slices.
- Make the soft-boiled eggs. Fill a small pot with enough water to submerge the eggs, but do not add the eggs to the pot just yet. Add 2 Tbsp of vinegar to the water and heat the water until boiling. Add the eggs and cook for exactly 7 minutes. Remove the pot from heat and immediately cool the eggs by running them under cold water. Peel the eggs and cut them in half.
- Add chicken bone broth and white miso paste to a pot. Bring the liquid to a boil and stir to mix the miso paste into the broth.
- Bring 1/2 gallon of water to a boil. Blanch the spinach for 20 seconds and take it out of the water with a skimmer or a strainer. Next, cook the mushrooms in the boiling water for 2 minutes. Remove. Finally, cook the noodles for 2 minutes. Do not overcook the noodles. Drain the water when finished.
- When all the ingredients are ready, assemble the miso ramen. Add ramen noodles to a large bowl and top with spinach, mushrooms, soft-boiled eggs, and pork. Immediately before serving, pour the miso broth over the noodles and sprinkle chopped scallions.
Notes
- The vinegar will make it easier to peel the eggs later.
- The noodles should still be firm when done cooking.
- Keep the broth separate from the noodles as long as possible so the noodles don't become soft.