25-Min Miso Pork Belly Ramen
Rich miso broth with tender seared pork belly, soft-boiled egg, and chewy noodles—no simmering required. A weeknight ramen that tastes like it took hours.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- ¾ lb pork belly, skin-on
- 4 cups dashi stock (or chicken broth)
- 3 tbsp white miso paste
- 1 tbsp soy sauce
- 8 oz fresh ramen noodles
- 2 whole eggs
- 2 tbsp + as garnish scallions (sliced) + nori sheets
Instructions
- 1
Bring a pot of water to boil. Gently lower eggs in and cook for 6.5 minutes until soft-boiled.
- 2
While eggs cook, cut pork belly into two thick slabs. Pat dry with paper towels.
- 3
Heat oil in a large skillet over medium-high. Sear pork 3 minutes per side until golden and skin crisps.
- 4
Pour dashi into a separate pot and bring to simmer. Whisk in miso paste and soy sauce until smooth.
- 5
Cook ramen noodles in the dashi broth for 3 minutes until tender. Divide between bowls.
- 6
Slice pork, place on noodles, top with peeled soft-boiled egg. Garnish with scallions and nori.
Tools you’ll need
- large pot
- large skillet
- separate pot
- whisk
- paper towels
- chef's knife
- bowls
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