Pork Miso Ramen
A proper project bowl: pork belly braised until sliceable, eggs marinated in the braising liquid, and a creamy miso broth ladled over springy noodles with corn, nori and pickled ginger.
- Total time
- 150 min
- Servings
- 4
- Calories
- 620
- Protein
- 36g
Ingredients
11 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Sear 1 lb pork belly in a dry pot over medium-high, turning until deeply browned on all sides, about 8 minutes.
Step 2
Add 4 cups chicken broth, 1/3 cup soy sauce and 5 smashed garlic cloves. Cover and simmer gently until fork-tender, 1.5 to 2 hours.
Step 3
Meanwhile, lower 4 eggs into boiling water and cook 6.5 minutes for jammy yolks, then chill in ice water and peel.
Step 4
Lift out the pork and let it rest. Steep the peeled eggs in the cooled braising liquid at least 30 minutes, until the whites turn tan and taste savory.
Step 5
Whisk 4 tbsp white miso into 4 cups chicken broth plus 2 cups of the braising liquid. Warm gently without boiling until steaming and smooth, about 5 minutes.
Step 6
Slice the rested pork belly as thin as you can; it should be tender enough to cut with chopsticks.
Step 7
Toast 1 cup corn in a dry pan over medium-high until golden and charred in spots, 3 to 4 minutes.
Step 8
Cook 12 oz ramen noodles in boiling water until springy with a slight chew, 2 to 3 minutes, then drain well.
Step 9
Divide noodles into 4 bowls, ladle in the hot broth and top with pork, 1 halved egg, corn, 2 torn nori sheets, green onions and 2 tbsp pickled ginger.
Tools you’ll need
- Large pot or Dutch oven
- Skillet
- Colander
- Ladle
- Mixing bowl
- Knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
