Before you cook
Before you start Equipment you'll need
- Large pot for broth — Provides adequate space for simmering broth and cooking all ingredients together without boiling over
- Medium pot for eggs and noodles — Allows separate cooking of eggs and noodles to control doneness precisely
- Ice bath bowl — Stops egg cooking immediately to prevent overcooking and makes peeling easier
- Whisk — Ensures smooth broth consistency and helps incorporate ingredients evenly
- Sharp knife — Cleanly slices soft-boiled eggs without crushing and prepares vegetables uniformly
- Ladle — Portions hot broth safely and evenly into serving bowls
- 4 serving bowls — Deep bowls hold broth and ingredients together, keeping soup hot while eating
Safety Safety & allergen notes
- Hot marshmallow mixture can cause severe burns - keep children away from stovetop
- Use low heat when melting marshmallows to prevent burning and sticking
- Grease your hands or spatula with butter before handling hot mixture to prevent sticking
- Pot handles stay hot after removing from heat - always use pot holders
Non-negotiables Rules for success
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Use low heat when melting marshmallows
High heat causes sugar to scorch and creates bitter, burnt flavor
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Work quickly after removing from heat
Marshmallow mixture begins to set immediately and becomes difficult to mix and press if it cools
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Don't pack mixture too tightly into pan
Over-packing compresses air pockets and creates dense, hard treats instead of light and chewy
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Let cool completely before cutting
Cutting warm treats causes them to compress and stick to knife
Prep Get set first
About 8 min of prep
- Prepare 13x9 inch baking pan
- Gather all ingredients and measure them out
- Have mixing bowl and wooden spoon ready
- Get spatula or wax paper for spreading
- Clear counter space for cooling
This fudge takes about 15 minutes of active work, but you'll need to wait a full hour for it to set before cutting
Ingredients
Instructions
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Boil and cook eggs
Bring a pot of water to boil and gently lower eggs into the water. Cook for exactly 6.5 minutes for soft-boiled eggs.
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Cool and peel eggs
Immediately transfer eggs to an ice bath and let cool for 2 minutes, then carefully peel and set aside.
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Brown the pork
Heat vegetable oil in a large pot over medium-high heat and cook sliced pork belly until browned and cooked through, about 5-6 minutes.
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Add aromatics
Add minced garlic and ginger to the pork and cook for 1 minute until fragrant.
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Build the broth
Pour in chicken broth and water, then whisk in soy sauce, miso paste, and sesame oil.
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Simmer the broth
Bring the broth to a boil, then reduce heat and simmer for 8-10 minutes to develop flavors.
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Cook the noodles
Cook ramen noodles according to package directions in a separate pot, drain and divide among 4 bowls.
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Add vegetables to broth
Add bean sprouts and corn to the simmering broth and cook for 2-3 minutes until heated through.
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Adjust seasoning
Taste broth and adjust seasoning with salt, pepper, and additional soy sauce as needed.
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Assemble bowls
Ladle the hot broth with pork belly and vegetables over the ramen noodles in each bowl.
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Garnish and serve
Cut soft-boiled eggs in half and place on top of each bowl along with sliced green onions and nori strips.
Chef's notes
Fresh ramen noodles work best but dried ramen noodles can be substituted
For spicier ramen, add chili oil or sriracha to taste
Serve immediately while hot for best texture and flavor
Broth can be prepared up to 3 days ahead and stored covered in refrigerator