Miso Pork Belly Ramen
Ingredients
- 400 gramen noodles (fresh or dried)
- 1.5 Ldashi stock (clear)
- 3 tbspmiso paste (red or white)
- 400 gSmoked cured pork belly (thinly sliced)
- 4 pcEgg (room temperature)
- 150 gshiitake mushroom (sliced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely chopped)
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 1 tbspSesame oil
- 1 pcnori seaweed (cut into squares)
- 1 pcNarutomaki (thinly sliced)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The broth keeps for 48 hours in the fridge, but the noodles must be cooked and served immediately.
