How to Make Authentic Japanese Miso Ramen with Chashu Pork

Simple Summary

Savor the rich flavors of Japan with this comforting bowl of ramen featuring a savory miso broth and tender chashu pork. This hearty dish combines chewy noodles, umami-packed broth, and melt-in-your-mouth pork for a truly satisfying meal.

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, smashed
• 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 (about 400g)
• 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

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 white and red miso pastes with a ladle of hot stock until smooth. c. Add miso mixture, soy sauce, sesame oil, grated ginger, and minced garlic to the pot. Simmer for 15 minutes.

3. Prepare the Ramen Components: a. Soft-boil eggs: Gently lower eggs into boiling water and cook for 6 minutes. Transfer to ice water, peel, and halve. b. Cook ramen noodles according to package instructions. Drain and set aside.

4. Assemble the Ramen: a. Divide cooked noodles among 4 large bowls. b. Ladle hot miso broth over the noodles. c. Top each bowl with sliced chashu pork, half a soft-boiled egg, corn, bean sprouts, bamboo shoots, and green onions. d. Place a sheet of nori in each bowl, partially submerged in the broth.

5. Serve immediately and enjoy your homemade miso ramen with chashu pork!

Chef's Notes

• For a spicier ramen, add a tablespoon of chili oil or a teaspoon of togarashi to each bowl.
• The chashu pork can be made a day in advance and reheated before serving.
• Leftover chashu pork can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
• For a vegetarian version, replace the chicken stock with vegetable stock and the chashu pork with sautéed shiitake mushrooms or crispy tofu.
• Adjust the miso paste quantities to your taste preference - more white miso for a milder flavor, more red miso for a stronger, earthier taste.

Nutritional Info

Per serving (approximate):

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

This dish is rich in protein from the pork and egg, and provides complex carbohydrates from the noodles. The miso paste adds beneficial probiotics and is a good source of vitamins and minerals.

Serving Suggestions

• Serve with a side of pickled ginger or kimchi for added flavor and digestive benefits.
• Pair with a cold Japanese beer like Sapporo or Asahi for an authentic experience.
• For a complete meal, start with a small seaweed salad or edamame as an appetizer.
• Garnish with a sprinkle of toasted sesame seeds or a drizzle of chili oil for extra flavor and presentation.
• Offer additional toppings on the side like sliced mushrooms, bok choy, or naruto (fish cake) for customization.