Miso Pork Belly Ramen

A steaming, opaque broth with beads of pork fat on the surface. Firm noodles provide a perfect bite, while the creamy egg yolk binds the soup and the miso delivers a deep, powerful umami punch.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 973
• Protein: 47 g
• Carbs: 75 g
• Fat: 55 g

Ingredients

• 400 g ramen noodles ( fresh or dried )
• 1.5 L dashi stock ( clear )
• 3 tbsp miso paste ( red or white )
• 400 g Smoked cured pork belly ( thinly sliced )
• 4 piece Egg ( room temperature )
• 150 g shiitake mushroom ( sliced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely chopped )
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 1 tbsp Sesame oil
• 1 piece nori seaweed ( cut into squares )
• 1 piece Narutomaki ( thinly sliced )

Instructions

1. Sear the pork belly

   Slice the pork belly into 5mm strips. In a very hot skillet, brown the pieces quickly without adding fat. The meat should be crispy on the surface and the fat should become translucent.

2. Prepare the aromatic base

   Slice the shiitake mushrooms and mince the garlic. In the same skillet, sauté the mushrooms with the garlic and ginger powder in the pork fat. When the aroma is strong, set aside.

3. Make the miso broth

   Bring the dashi broth to a simmer in a large pot. Take a ladle of liquid, dissolve the miso paste in it to avoid lumps, then pour back into the pot. Keep over very low heat without boiling.

4. Cook eggs and noodles

   Submerge the eggs in boiling water for 6 minutes for a soft yolk, then cool them immediately. Cook the ramen noodles al dente in another pot of boiling water, drain and rinse quickly.

5. Assemble the bowl

   Divide the noodles into deep bowls. Top with the hot broth. Harmoniously arrange the pork, shiitakes, a halved egg, narutomaki slices, and sliced green onion. Finish with a drizzle of sesame oil and a piece of nori seaweed.

Chef's tips

• Never boil the broth once the miso is added, as it destroys its delicate aromatic profile.
• Rinse the noodles with hot water immediately after cooking to remove excess starch that would cloud the soup.

Storage

The broth keeps for 48 hours in the fridge, but the noodles must be cooked and served immediately.