White Miso Ramen with Pork Belly
White Miso Ramen with Pork Belly is a terrific meal for a cold, winter night. I serve this soup by filling up big bowls with the white miso broth. Then, I add tender pork belly, crispy bok choy, carrots, ramen noodles and boiled eggs. On top, I sprinkle scallions, sesame seeds, sesame oil, and red pepper flakes. All these ingredients add up to one delicious bowl of soup! And I especially love all the vegetables in this soup.
The Equipment I Used
- A Dutch Oven- I like to simmer all my soups in Dutch ovens. I love to use my Le Creuset Dutch oven.
- Big Bowls- You’ll need big bowls to serve your soup in.
- A Cast Iron Skillet- Use this to sear your pork belly.
The Ingredients Needed for White Miso Ramen with Pork Belly
- Pork Belly- You’ll need to remove the skin from the pork belly before baking it.
- White Miso Paste- The one I used is called Mellow White Miso Paste.
- Ginger- Fresh ginger adds terrific flavor.
- Chicken Stock- I always use my homemade chicken stock. The recipe is below.
- Sesame Oil- You can find this in the Asian section of your market, or sometimes with the oils.
- Sesame Seeds- My market stores these with the spices.
How I Made my Ramen
- First, I baked my pork belly. This is very simple. All you need to do is season the pork and put it in the oven.
- Next, I cooked my eggs. I peeled them under running, cold water.
- Then, I boiled my ramen noodles.
- Next, I made the miso broth. It’s important to taste the broth to see if you want to add more miso.
- Then, I filled the bowls with all the yummy ingredients.
This White Miso Ramen with Pork Belly was so warming on this cold, snowy day. If you love noodles, or soup, you really need to try this fairly easy ramen dinner.
White Miso Ramen with Pork Belly
White Miso broth filled with ramen noodles, tender pork belly, carrots, and bok choy.
Ingredients
- 1 pound pork belly
- ½ tsp. sugar
- ¼ tsp. each kosher salt and black pepper
- 2 tbsp. olive oil
- 4 cups chicken stock
- 2 tbsp. white miso paste
- 1 tbsp. peeled and thinly sliced ginger
- 12 ounces ramen noodles
- 4 eggs
- 4 carrots, julienned
- 2 scallions, thinly sliced
- 2 heads baby bok choy, quartered
- 1 tbsp. sesame seeds
- 1 tbsp. sesame oil
- ¼ tsp. red pepper flakes
Instructions
- Begin by preparing the pork belly: Preheat the oven to 400 degrees. Remove the skin from the pork, and 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 bake it for forty more minutes. Remove it from the oven and let it chill while you make the rest of the soup.
- Meanwhile, place four 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 hot water for six minutes. Then, drain the eggs and peel them. Cut the eggs in half.
- Boil the ramen noodles according to the package directions and then drain them.
- In a Dutch oven, heat a tablespoon of the olive oil and then add the 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 starts to get crispy.
- Divide the broth between four bowls. Add the noodles, pork belly, bok choy, and carrots. Then, sprinkle on the sesame seeds, scallions, red pepper flakes, and sesame oil.
Nutrition
Calories: 455kcal
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!
