Red Miso and Ginger Ramen with Pork Belly
Red Miso and Ginger Ramen with Pork Belly is a main course soup filled with a red miso chicken broth spiced with ginger. In the red miso broth are ramen noodles, tender pork belly, spinach, and carrots. Then, the whole bowl is sprinkled with scallions, sesame seeds, sliced red chili, and sesame oil.
The Equipment You’ll Need
- A Baking Dish- You’ll need a heavy, ceramic baking dish to roast the pork belly in.
- Several Pots- For this recipe, you’ll need a pot for the broth, and a pot for the noodles.
- A Cast Iron Skillet- This is for crisping up your pork belly. But, if you don’t have one, you could use any skillet.
The Ingredients You’ll Need for Red Miso and Ginger Ramen with Pork Belly
- Chicken Stock- I always use homemade chicken stock. You can find my recipe on my Matzo Ball Soup post.
- Red Miso– I like the Miso Master brand. You can find it in the refrigerator section of your produce department.
- Sesame Oil- Try and use a pure sesame oil, not one mixed with vegetable oil.
- Ramen Noodles- These can be hard for me to find. I bought some organic ramen noodle packets, and threw out the seasoning, and used those for my soup.
How I Made my Soup
- Ramen soup can be a big project, but I tried to keep this as simple as possible.
- Last night I made some homemade chicken stock.
- This morning, I roasted my pork as soon as I woke up. That way it had plenty of time to cool off, so it would slice easier.
- After that, it was quick to finish the soup.
- First, I prepared all the veggies and toppings.
- I heated the stock, ginger, and miso just enough to melt the miso and warm up the stock.
- Then, I boiled the noodles.
- Finally, I reheated the pork belly, taking care not to overcook it. Then, I filled the bowls and we ate it.
This is a great family meal, because every bowl can be customized to individual preferences. If you like ramen, this Red Miso and Ginger Ramen with Pork Belly, is a great, fun recipe.
Red Miso and Ginger Ramen with Pork Belly
Ramen noodles in a red miso, ginger, and chicken broth with pork belly, carrots, and spinach.
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 cups spinach, sliced into ribbons
- 4 carrots, julienned
- 2 scallions, thinly sliced
- 1 red chili, sliced
- 1 tbsp. sesame seeds
- 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.
- 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.
- 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, spinach, carrots, and peppers. Then, sprinkle on the sesame seeds, scallions, and sesame oil.
Tried this recipe?Let us know how it was!
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!
