Miso Ramen with Spring Vegetables
Miso Ramen with Spring Vegetables is one of our favorite spring soups. I start this soup by baking some rich pork belly. Then, I make a fragrant miso broth. Finally, I add ramen noodles and lots of fresh fava beans, mushrooms, carrots. We like this soup for several reasons. First of all, I like that the entire soup can be made ahead of time. I just keep all the components separately and give the pork a final sear before serving it. Secondly, I like that this is a complete meal. No side dishes are necessary. And, lastly, we all love the rich and delicious flavors in this soup.
The Equipment I Used
- A Dutch Oven- I like to make my soups in an enameled cast iron Dutch oven. But you can use any five quart or larger pot. For this soup, I used my Le Creuset Dutch oven.
The Ingredients Needed for Miso Ramen with Spring Vegetables
- Pork Belly- Be sure to take the skin off the pork belly. After searing the pork, you can use use a kitchen torch. I used the Culinary Jo Chef torch.
- Chicken Stock- I always use my homemade chicken stock. The recipe is below.
- Miso– Use red miso.
- Ginger– I like to use fresh ginger root. You can store it in the freezer.
- Ramen Noodles- You can find these in the Asian section of your market.
- Eggs- For bright yolks, use pasture raised eggs. I like the Vital Farms brand.
- Fresno Chilis- Beware, these add lots of heat.
- Fava Beans- These need to be blanched and the waxy coating needs to be peeled off.
- Mushrooms- I used plain white mushrooms, but you could also use shitake mushrooms.
How I Made my Ramen
- First, I baked the pork belly. To save time, you can do this the night before.
- Next, I made the broth. I also boiled the eggs and blanched the fava beans.
- Finally, I divided the ingredients among the bowls.
If you like ramen soup, you need to try this warm and comforting Miso Ramen with Spring Vegetables.
Miso Ramen with Spring Vegetables
Ramen noodles in a red miso, ginger, and chicken broth with pork belly, carrots, and fava beans.
Ingredients
- 1 pound pork belly
- ½ tsp. sugar
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- 2 tbsp. vegetable oil
- 4 cups chicken stock
- 2 tbsp. red miso paste
- 1 tbsp. peeled and thinly sliced ginger
- 12 oz. ramen noodles
- 4 large eggs
- 1 cup shelled fava beans
- 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 three- quart saucepan, bring a couple of inches of water to a boil, and boil the beans for a minute. Peel the waxy coating off the beans and set them aside.
- 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 red 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, fava beans, 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!
