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
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