How to Make Authentic Japanese Miso Ramen with Chashu Pork

Simple Summary

Savor the rich flavors of homemade Japanese ramen with a hearty miso broth and tender chashu pork. This comforting bowl combines authentic techniques with easy-to-follow steps for a restaurant-quality meal at home.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the Chashu Pork:

• 1 lb pork belly
• 2 cups water
• 1/2 cup soy sauce
• 1/2 cup sake
• 1/4 cup mirin
• 2 tbsp sugar
• 2 cloves garlic, crushed
• 1 inch ginger, sliced

For the Miso Broth:

• 8 cups chicken stock
• 1/4 cup white miso paste
• 2 tbsp red miso paste
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 inch ginger, grated
• 2 cloves garlic, minced

For the Ramen:

• 4 portions of fresh ramen noodles
• 4 soft-boiled eggs
• 1 cup corn kernels
• 1 cup bean sprouts
• 4 sheets nori (seaweed)
• 1/2 cup green onions, thinly sliced
• 1/4 cup bamboo shoots, sliced
• Sesame seeds for garnish

Instructions

1. Prepare the Chashu Pork: a. In a small pot, combine water, soy sauce, sake, mirin, sugar, garlic, and ginger. b. Add the pork belly and bring to a boil. Reduce heat and simmer for 2 hours, turning occasionally. c. Remove pork and let cool. Slice thinly and set aside.

2. Make the Miso Broth: a. In a large pot, bring chicken stock to a simmer. b. In a small bowl, whisk together miso pastes with a ladle of hot stock until smooth. c. Add miso mixture, soy sauce, sesame oil, ginger, and garlic to the pot. Simmer for 15 minutes.

3. Prepare the Toppings: a. Soft-boil eggs for 6-7 minutes, then place in ice water. Peel and halve when cooled. b. Blanch bean sprouts in boiling water for 30 seconds, then drain and cool.

4. Cook the Ramen: a. Bring a large pot of water to a boil. Cook ramen noodles according to package instructions. b. Drain noodles and divide among 4 serving bowls.

5. Assemble the Ramen: a. Ladle hot miso broth over the noodles. b. Top each bowl with sliced chashu pork, half a soft-boiled egg, corn, bean sprouts, bamboo shoots, and green onions. c. Place a sheet of nori in each bowl and sprinkle with sesame seeds.

6. Serve immediately and enjoy your homemade miso ramen!

Chef's Notes

• For a vegetarian version, replace chicken stock with vegetable stock and omit the chashu pork. Add extra vegetables or tofu for protein.
• The chashu pork can be made a day in advance and reheated before serving.
• Adjust the miso ratio to your taste preference. White miso is milder, while red miso is stronger and saltier.
• Leftover chashu pork can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
• For a spicier ramen, add a tablespoon of chili oil or a teaspoon of togarashi to each bowl before serving.

Nutritional Info

Per serving (approximate):

• Calories: 650
• Protein: 35g
• Fat: 28g
• Carbohydrates: 65g
• Fiber: 4g
• Sodium: 1800mg

This dish is high in protein and provides a good balance of carbohydrates and fats. It's rich in B vitamins from the pork and eggs, and the vegetables add essential vitamins and minerals.

Serving Suggestions

• Serve with a side of gyoza (Japanese dumplings) for a complete meal.
• Pair with a cold Japanese beer like Sapporo or Asahi for an authentic experience.
• For a refreshing contrast, serve with a small side salad dressed with rice vinegar and sesame oil.
• Present in large, deep bowls to showcase all the beautiful toppings and allow easy eating with chopsticks and a soup spoon.
• Offer additional toppings on the side like pickled ginger, extra nori, or chili oil for customization.