20-Min Miso Pork Belly Ramen Bowl
Silky miso broth loaded with crispy pan-seared pork belly, soft-boiled egg, and noodles — plus a side of steamed rice to soak up every drop. Restaurant-quality in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 680
- Protein
- 42g
Ingredients
- ¾ lb pork belly, skin-on
- 3 tbsp white miso paste
- 4 cups dashi stock or chicken broth
- 7 oz fresh ramen noodles or spaghetti
- 2 whole large eggs
- ¼ cup scallions, sliced thin
- 1.5 cups steamed white rice
- 1 sheet nori (seaweed sheet), cut into strips
Instructions
- 1
Pat pork belly dry. Cut into 2-inch chunks. Heat oil in a large pot over medium-high until shimmering.
- 2
Sear pork skin-side down 3-4 minutes until skin is golden and fat renders. Flip, cook 2 more minutes. Remove to a plate.
- 3
Pour dashi into the pot. Whisk in miso paste until smooth. Add pork back in, bring to a simmer.
- 4
Add noodles directly to the broth. Cook 3-4 minutes until tender. Meanwhile, boil the eggs in a separate pot for 6 minutes, then shock in ice water.
- 5
Divide noodles and broth between bowls. Top each with pork belly, a halved soft-boiled egg, scallions, and nori.
- 6
Serve immediately with steamed rice on the side.
Tools you’ll need
- large pot (4+ quart)
- separate small pot for eggs
- tongs
- whisk
- knife and cutting board
- bowls for serving
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