30-Min Miso Pork Belly Ramen
Quick, rich miso broth with crispy seared pork belly, soft-boiled egg, and noodles. Uses jarred miso paste and store-bought broth to hit restaurant depth in under 10 minutes of active cooking.
- Total time
- 30 min
- Servings
- 2
- Calories
- 584
- Protein
- 38g
Ingredients
- 12 oz pork belly, skin-on
- 4 cups chicken or dashi broth
- 3 tbsp white miso paste
- 1 tbsp soy sauce
- 6 oz fresh ramen noodles
- 2 whole eggs
- 2 whole scallions, sliced thin
- 1 sheet nori (seaweed), cut into strips
Instructions
- 1
Bring a pot of salted water to boil for eggs. Once boiling, add eggs and cook for 6 minutes until yolk is set but still slightly soft inside.
- 2
Cut pork belly into 4 thick slices. Heat a skillet over medium-high until very hot, then sear pork skin-side down without moving for 3 minutes until skin crisps and renders.
- 3
Flip pork and sear flesh side 90 seconds more. Transfer to a plate.
- 4
Pour broth into the same skillet off heat. Whisk in miso paste and soy sauce until smooth, then return to medium heat and bring to a bare simmer.
- 5
Cook ramen noodles separately in boiling water until tender, about 3 minutes. Drain well.
- 6
Divide noodles between two bowls, pour hot miso broth over, then top each with 2 pork belly slices, 1 soft-boiled egg (halved), scallions, and nori. Serve immediately.
Tools you’ll need
- 12-inch heavy skillet or cast-iron pan
- medium pot (for boiling eggs and noodles)
- whisk
- two deep bowls
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