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Ingredients
- 1 lb pork shoulder or pork belly, sliced thin
- 4 cups chicken broth
- 2 cups water
- 3 tablespoons soy sauce
- 2 tablespoons miso paste
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 4 portions fresh ramen noodles
- 4 soft-boiled eggs, halved
- 2 green onions, sliced
- 1 sheet nori, cut into strips
- 1 cup bamboo shoots
- 2 tablespoons vegetable oil
- 1 teaspoon chili oil (optional)
Before you start
Equipment You'll Need
- Large pot
- Separate pot for noodles
- Whisk
- Ladle
- 4 ramen bowls
- Sharp knife
- Cutting board
Safety Tips & Important Notes
Follow these for best results and safety.
- Slice pork very thin for quick cooking - partially freezing for 30 minutes makes slicing easier
- Prepare all toppings before starting to cook as assembly moves quickly
- Don't overcook the noodles as they will continue to soften in the hot broth
- Miso paste dissolves better when whisked with a small amount of warm broth first
Instructions
-
Heat vegetable oil in a large pot over medium-high heat and cook sliced pork for 3-4 minutes until browned and cooked through.
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Add minced garlic and grated ginger to the pot and cook for 30 seconds until fragrant.
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Pour in chicken broth and water, then bring to a boil.
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Whisk in soy sauce, miso paste, and sesame oil until miso is completely dissolved.
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Reduce heat and simmer the broth for 10 minutes to develop flavors.
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Cook ramen noodles according to package directions in a separate pot, then drain.
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Divide cooked noodles among 4 bowls and ladle hot broth with pork over each portion.
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Top each bowl with halved soft-boiled eggs, sliced green onions, nori strips, and bamboo shoots.
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Drizzle with chili oil if desired and serve immediately.
Chef's notes
Soft-boiled eggs can be prepared ahead and stored in the refrigerator for up to 3 days
Leftover broth can be stored for 3 days and reheated, but cook fresh noodles for each serving
Customize toppings with corn, mushrooms, or bean sprouts as desired
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