Miso Ramen with Braised Pork Belly (Chashu)
Miso Ramen with Braised Pork Belly (Chashu)
Ingredients
For the Braised Pork Belly (Chashu)
- 1 1/2 pounds pork belly, skin on or off
- 4 cups water
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons granulated sugar
- 1 inch piece fresh ginger, sliced
- 3 garlic cloves, smashed
- 2 green onions, cut into 2-inch pieces
For the Miso Broth
- 6 cups chicken or pork broth
- 1/4 cup awase miso paste
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 teaspoon dashi powder, optional
For the Ramen Noodles and Toppings
- 1 pound fresh ramen noodles, or 4 servings dried
- 4 large eggs
- 3 green onions, thinly sliced
- 2 nori sheets, cut into quarters
- 1/2 cup canned corn, drained
- 1 cup bean sprouts
- 1 tablespoon chili oil, or to taste
- 1 teaspoon toasted sesame seeds
Instructions
- 1
Prepare the Braised Pork Belly (Chashu): In a large pot or Dutch oven, combine the pork belly, water, soy sauce, mirin, sake, granulated sugar, sliced ginger, smashed garlic, and 2-inch pieces of green onions. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the pork belly is very tender. Flip the pork belly every 30 minutes to ensure even cooking.
⏱️ 120 min
- 2
Once tender, carefully remove the pork belly from the braising liquid. Strain the liquid and reserve it. Let the pork belly cool slightly, then wrap it tightly in plastic wrap and refrigerate for at least 1 hour (or overnight) to firm up, making it easier to slice.
⏱️ 65 min
- 3
Prepare the Soft-Boiled Eggs: Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for exactly 7 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs and slice them in half.
⏱️ 15 min
- 4
Prepare the Miso Broth: In a medium pot, combine the chicken or pork broth, awase miso paste, soy sauce, mirin, sesame oil, grated ginger, minced garlic, and dashi powder (if using). Whisk well to dissolve the miso paste. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Do not boil vigorously. Keep warm.
⏱️ 15 min
- 5
Cook the Ramen Noodles: Bring a large pot of water to a rolling boil. Add the fresh ramen noodles and cook according to package directions, usually 2-3 minutes, until al dente. Drain well.
⏱️ 5 min
- 6
Assemble the Ramen: Thinly slice the chilled pork belly. If desired, you can quickly sear the slices in a hot pan for a minute per side to caramelize them. Divide the cooked and drained ramen noodles among 4 large ramen bowls. Ladle the hot miso broth over the noodles.
⏱️ 10 min
- 7
Arrange the toppings: Place several slices of pork belly, two egg halves, a sprinkle of sliced green onions, a few quarters of nori, some corn, and bean sprouts in each bowl. Drizzle with chili oil and sprinkle with toasted sesame seeds, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Ramen with Braised Pork Belly (Chashu)
Ingredients
For the Braised Pork Belly (Chashu)
- 1 1/2 pounds pork belly, skin on or off
- 4 cups water
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons granulated sugar
- 1 inch piece fresh ginger, sliced
- 3 garlic cloves, smashed
- 2 green onions, cut into 2-inch pieces
For the Miso Broth
- 6 cups chicken or pork broth
- 1/4 cup awase miso paste
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 teaspoon dashi powder, optional
For the Ramen Noodles and Toppings
- 1 pound fresh ramen noodles, or 4 servings dried
- 4 large eggs
- 3 green onions, thinly sliced
- 2 nori sheets, cut into quarters
- 1/2 cup canned corn, drained
- 1 cup bean sprouts
- 1 tablespoon chili oil, or to taste
- 1 teaspoon toasted sesame seeds
Instructions
- 1
Prepare the Braised Pork Belly (Chashu): In a large pot or Dutch oven, combine the pork belly, water, soy sauce, mirin, sake, granulated sugar, sliced ginger, smashed garlic, and 2-inch pieces of green onions. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the pork belly is very tender. Flip the pork belly every 30 minutes to ensure even cooking.
⏱️ 120 min - 2
Once tender, carefully remove the pork belly from the braising liquid. Strain the liquid and reserve it. Let the pork belly cool slightly, then wrap it tightly in plastic wrap and refrigerate for at least 1 hour (or overnight) to firm up, making it easier to slice.
⏱️ 65 min - 3
Prepare the Soft-Boiled Eggs: Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for exactly 7 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs and slice them in half.
⏱️ 15 min - 4
Prepare the Miso Broth: In a medium pot, combine the chicken or pork broth, awase miso paste, soy sauce, mirin, sesame oil, grated ginger, minced garlic, and dashi powder (if using). Whisk well to dissolve the miso paste. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Do not boil vigorously. Keep warm.
⏱️ 15 min - 5
Cook the Ramen Noodles: Bring a large pot of water to a rolling boil. Add the fresh ramen noodles and cook according to package directions, usually 2-3 minutes, until al dente. Drain well.
⏱️ 5 min - 6
Assemble the Ramen: Thinly slice the chilled pork belly. If desired, you can quickly sear the slices in a hot pan for a minute per side to caramelize them. Divide the cooked and drained ramen noodles among 4 large ramen bowls. Ladle the hot miso broth over the noodles.
⏱️ 10 min - 7
Arrange the toppings: Place several slices of pork belly, two egg halves, a sprinkle of sliced green onions, a few quarters of nori, some corn, and bean sprouts in each bowl. Drizzle with chili oil and sprinkle with toasted sesame seeds, if desired. Serve immediately.
⏱️ 5 min