Miso Ramen with Soft-Boiled Egg
Miso Ramen with Soft-Boiled Egg
Ingredients
For the Broth
- 6 cups chicken broth, low sodium
- 2 cups water
- 1 tablespoon dashi granules
- 1 inch fresh ginger, sliced
- 4 garlic, cloves, smashed
- 2 green onions, stalks, white parts only, smashed
For the Miso Tare
- 1/2 cup red miso paste
- 1/4 cup sake, cooking sake
- 1/4 cup mirin
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
For the Toppings
- 4 eggs, large
- 1/2 pound pork belly, thinly sliced, or pre-cooked chashu
- 1 cup corn, frozen or canned, drained
- 4 nori, sheets, cut into halves
- 2 green onions, stalks, green parts, thinly sliced
- 1 teaspoon sesame seeds, toasted, for garnish
For the Noodles
- 4 ramen noodles, servings (fresh or dried)
Instructions
- 1
Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water. Cook for 6 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath using a slotted spoon and let cool for 5 minutes. Gently peel the cooled eggs and set aside.
⏱️ 15 min
- 2
In a large pot, combine the chicken broth, water, dashi granules, sliced fresh ginger, smashed garlic cloves, and the white parts of the green onions. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes to allow the flavors to meld.
⏱️ 25 min
- 3
While the broth simmers, in a small bowl, whisk together the red miso paste, cooking sake, mirin, granulated sugar, and sesame oil until completely smooth and well combined. Set this miso tare aside.
⏱️ 5 min
- 4
If using raw pork belly, heat a skillet over medium-high heat. Cook the pork belly slices until they are crispy and browned, about 3 to 5 minutes per side. Remove from the skillet and drain any excess fat on a paper towel-lined plate. If using pre-cooked chashu, slice it and warm it gently.
⏱️ 10 min
- 5
Using a fine-mesh sieve or slotted spoon, remove and discard the ginger, garlic, and green onion whites from the broth. Stir the prepared miso tare into the hot broth until it is fully dissolved. Taste the broth and adjust seasoning if necessary (e.g., add a pinch of salt or a bit more miso if desired). Keep the broth warm over very low heat.
⏱️ 5 min
- 6
Bring a separate large pot of water to a rolling boil. Add the ramen noodles and cook according to package directions until they are al dente (usually 2-3 minutes for fresh, 4-5 minutes for dried). Drain the noodles thoroughly.
⏱️ 10 min
- 7
Divide the cooked and drained ramen noodles evenly among 4 large ramen bowls. Ladle the hot miso broth generously over the noodles.
⏱️ 2 min
- 8
Carefully halve the soft-boiled eggs and place 2 halves in each bowl. Arrange the cooked pork belly, corn, and nori sheets around the noodles. Garnish each bowl with thinly sliced green onion greens and a sprinkle of toasted sesame seeds. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Ramen with Soft-Boiled Egg
Ingredients
For the Broth
- 6 cups chicken broth, low sodium
- 2 cups water
- 1 tablespoon dashi granules
- 1 inch fresh ginger, sliced
- 4 garlic, cloves, smashed
- 2 green onions, stalks, white parts only, smashed
For the Miso Tare
- 1/2 cup red miso paste
- 1/4 cup sake, cooking sake
- 1/4 cup mirin
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
For the Toppings
- 4 eggs, large
- 1/2 pound pork belly, thinly sliced, or pre-cooked chashu
- 1 cup corn, frozen or canned, drained
- 4 nori, sheets, cut into halves
- 2 green onions, stalks, green parts, thinly sliced
- 1 teaspoon sesame seeds, toasted, for garnish
For the Noodles
- 4 ramen noodles, servings (fresh or dried)
Instructions
- 1
Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water. Cook for 6 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath using a slotted spoon and let cool for 5 minutes. Gently peel the cooled eggs and set aside.
⏱️ 15 min - 2
In a large pot, combine the chicken broth, water, dashi granules, sliced fresh ginger, smashed garlic cloves, and the white parts of the green onions. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes to allow the flavors to meld.
⏱️ 25 min - 3
While the broth simmers, in a small bowl, whisk together the red miso paste, cooking sake, mirin, granulated sugar, and sesame oil until completely smooth and well combined. Set this miso tare aside.
⏱️ 5 min - 4
If using raw pork belly, heat a skillet over medium-high heat. Cook the pork belly slices until they are crispy and browned, about 3 to 5 minutes per side. Remove from the skillet and drain any excess fat on a paper towel-lined plate. If using pre-cooked chashu, slice it and warm it gently.
⏱️ 10 min - 5
Using a fine-mesh sieve or slotted spoon, remove and discard the ginger, garlic, and green onion whites from the broth. Stir the prepared miso tare into the hot broth until it is fully dissolved. Taste the broth and adjust seasoning if necessary (e.g., add a pinch of salt or a bit more miso if desired). Keep the broth warm over very low heat.
⏱️ 5 min - 6
Bring a separate large pot of water to a rolling boil. Add the ramen noodles and cook according to package directions until they are al dente (usually 2-3 minutes for fresh, 4-5 minutes for dried). Drain the noodles thoroughly.
⏱️ 10 min - 7
Divide the cooked and drained ramen noodles evenly among 4 large ramen bowls. Ladle the hot miso broth generously over the noodles.
⏱️ 2 min - 8
Carefully halve the soft-boiled eggs and place 2 halves in each bowl. Arrange the cooked pork belly, corn, and nori sheets around the noodles. Garnish each bowl with thinly sliced green onion greens and a sprinkle of toasted sesame seeds. Serve immediately and enjoy!
⏱️ 3 min