September 9, 2022

Summer Vegetable Miso Ramen

Summer Vegetable Miso Ramen is one of our favorite summer soups. I start this soup by roasting some rich and delicious pork belly. Then, I simmer together a red miso, ginger chicken broth. Finally, I layer the bowls with the broth, the pork belly, summer veggies, six-minute eggs, and ramen noodles. We like this soup for several reasons. First of all, I like that I can make most of the components in advance. Then, I just crisp up the pork belly right before serving. Secondly, I like that this soup is a complete meal. Thirdly, I like that everyone in the family can customize their bowls to their liking. And, finally, we all love the tender pork belly, the sweet veggies, and the delicious noodles.

The Equipment I Used

A Dutch Oven- I like to simmer the broth in an enameled cast iron Dutch oven, but you can use any large pot

The Ingredients Needed for Summer Vegetable Miso Ramen

Chicken Stock- I always use homemade chicken stock. My recipe is below. I like to make lots of chicken stock and store it in my freezer.
Ramen Noodles- I like the Hakubaku Organic brand. Good quality noodles will really elevate the flavor of this dish.
Red Miso Paste- This is great to have on hand. It lasts for a long time in the refrigerator. You can usually find it in the refrigerated section of the produce department.
Pork Belly- I often like to bake this a day ahead. Then, I slice and fry it right before serving.

How I Made my Soup

First, I baked the pork belly. Take care to not overcook it.
Next, I simmered together the broth.
Then, I cooked the vegetables, eggs, and noodles.
Finally, I let everyone add what they liked to their bowls.

If you like soup, you need to try this warm and comforting Summer Vegetable Miso Ramen.

Summer Vegetable Miso Ramen

Ramen noodles in a red miso, ginger, and chicken broth with pork belly, carrots, zucchini, and corn.

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Prep Time 30

Cook Time 1 30

Chilling Time 1

Total Time 3

Course Soup

Cuisine Japanese

Servings

Calories 436 kcal

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, like Hakubaku Organic Ramen Noodles
4 large eggs
2 ears corn on the cob
1 cup thinly sliced zucchini
4 carrots, sliced thinly
2 scallions, thinly sliced
1 Fresno 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.
Also, in a three- quart saucepan, bring one inch of water to a boil, and steam the carrots and zucchini for five minutes.
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.
Also, steam the corn. Place it on a plate, cover it with a paper towel, and microwave for six minutes. Remove the kernels from the cob.
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, corn, zucchini, eggs, carrots, and peppers. Then, sprinkle on the sesame seeds, scallions, and sesame oil.