Miso Ramen with Pork Belly

A deep brown broth characterized by the fermented power of miso and the richness of pork fat. Firm noodles meet melt-in-the-mouth pork, with toasted sesame oil droplets shimmering on the surface.

• Prep time: 30 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 1469
• Protein: 41 g
• Carbs: 75 g
• Fat: 111 g

Ingredients

• 600 g Pork belly ( thickly sliced )
• 1.5 L dashi stock
• 4 tbsp miso paste
• 400 g ramen noodles
• 4 piece Egg
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 2 piece nori seaweed ( sheets )
• 100 g Corn optional ( drained )
• 2 tbsp Sesame oil
• 2 piece Garlic ( minced )

Instructions

1. Preparing the pork

   Brown the pork belly in a hot pot with a drizzle of oil. The skin must be golden and crispy. Add a crushed garlic clove and a bit of ginger to flavor the meat.

2. Simmering the broth

   Pour in the dashi broth. Bring to a boil then reduce heat. Simmer gently until a knife pierces the pork without resistance. Skim regularly to keep the broth clean.

3. Soft-boiled eggs

   Plunge the eggs into boiling water for exactly 6 minutes. Refresh immediately in ice water to stop the cooking. The yolk must remain runny and creamy.

4. Miso base and noodles

   In each bowl, dissolve a spoonful of miso paste with a little hot broth. Cook the ramen noodles in a separate pot of water, keeping them al dente. They should retain a firm bite.

5. Final assembly

   Pour the scalding broth over the miso base. Add the noodles, pork slices, halved egg, corn, and nori. Finish with sliced green onions and a few drops of sesame oil.

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Chef's tips

• Never boil the miso paste, it destroys its aroma and alters its texture.
• Use very cold water for the eggs' thermal shock; it is the key to peeling them cleanly.

Storage

The broth and pork can be kept for 2 days in the fridge separately. Noodles must be eaten immediately.