Yuzu Miso Ramen Soup
Yuzu Miso Ramen Soup is one of our favorite winter dinners. I start this soup by roasting some pork belly. Then, I make a savory yuzu miso broth. Finally, I sear the pork belly slices and add them to the soup along with the ramen noodles and vegetables. We like this soup for several reasons. First of all, I like that I can make the components of this soup ahead of time. Secondly, I like that this soup is a complete meal. No side dishes are necessary. Thirdly, I like that everyone can customize their bowls of soup just the way they like them. And, lastly, we all love the rich broth, the chewy noodles, and all the veggies.
The Equipment I Used
- A Dutch Oven- I like to simmer my soup in an enameled cast iron Dutch oven. But you can use any pot that you like.
The Ingredients Needed for Yuzu Miso Ramen Soup
- Pork Belly- Be sure to cut the skin off before roasting the pork belly. I actually like to bake my pork belly the day before I plan to make the soup.
- Eggs- I really like using pasture raised organic eggs. The eggs from Handsome Brook Farms are my favorite.
- Chicken Stock- I always use my homemade stock that I store in the freezer. My recipe is below.
- Miso Paste- You can find this is the Asian section of your market.
- Ramen Noodles- You can also find this in the Asian section of your market.
- Mushrooms and Carrots- Slice these thinly so they cook faster.
How I Made my Soup
- First, I roasted the pork belly.
- Next, I made the broth.
- While the broth simmered, I cooked the swiss chard, ramen and eggs.
- Then, I seared the pork belly slices in a cast iron skillet.
- Finally, I assembled the bowls.
If you like noodle soup, you need to try this rich and delicious Yuzu Miso Ramen Soup.
Yuzu Miso Ramen Soup
Ramen noodles in a yuzu miso, ginger, and chicken broth with pork belly, carrots, mushrooms, and Swiss chard.
Ingredients
- 1 pound pork belly
- ½ tsp. sugar
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- 3 tbsp. vegetable oil, divided
- 4 cups chicken stock
- 2 tbsp. yuzu miso paste
- 1 tbsp. peeled and thinly sliced ginger
- 12 oz. ramen noodles
- 4 large eggs
- 2 cups sliced Swiss chard
- 1 cup thinly sliced mushrooms
- 4 carrots, sliced
- 2 scallions, thinly sliced
- 1 Fresno chili, sliced
- 1 tbsp. sesame oil
Instructions
- Begin by preparing the pork belly. Preheat the oven to 400 degrees. Remove the skin from the pork and dry it off with paper towels.
- Sprinkle it all over with the sugar, salt, and pepper. Put it in a ceramic casserole dish and bake for thirty minutes. Turn the heat down to 275 degrees and roast it for 40 more minutes. Remove it from the oven and let it cool off a little and then refrigerate it for at least a hour.
- Meanwhile, boil the ramen noodles according to the package directions and then drain them.
- Also, in a skillet, on medium heat, cook the Swiss chard in a tablespoon of vegetable oil until it's wilted and softened.
- Also, prepare the eggs: Place the eggs in a three quart saucepan and cover with water. Bring the pot to a boil, and then cover the pot and remove it from the heat. Let the eggs sit in the water for six minutes. Then, drain the eggs and peel them. Cut the eggs in half.
- In a Dutch oven, heat a tablespoon of vegetable oil and then add the yuzu miso and ginger. Cook for one minute and then add the chicken stock and carrots.
- Bring it to a simmer and keep it warm until you're ready to plate the soup.
- In a cast iron skillet, heat another tablespoon of oil on high heat. Slice the pork into thin slices and cook it on both sides, until it start to get crispy.
- Divide the broth between 4 bowls. Add the noodles, pork belly, Swiss chard, eggs, mushrooms, carrots, and peppers. Then, sprinkle on the scallions, and sesame oil.
Nutrition
Calories: 425kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
