Spicy Miso Pork Ramen
Rich miso broth with tender pork belly, fresh noodles, and a kick of chili oil. Restaurant-quality ramen ready in under an hour with pantry shortcuts.
- Total time
- 45 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 10 oz pork belly or pork shoulder, sliced 1/4-inch thick
- 3 tbsp red miso paste
- 4 cups dashi stock or chicken broth
- 1.5 tbsp soy sauce
- ½ tbsp rice vinegar
- 8 oz fresh ramen noodles or spaghetti
- 1 tbsp chili oil (or sriracha mixed with oil)
- 2 stalks green onion, thinly sliced
- 2 whole soft-boiled eggs (optional), halved
Instructions
- 1
Heat broth in a large pot over medium-high until steaming, about 3 minutes.
- 2
Whisk miso paste with 2 tbsp warm broth in a bowl until smooth, then stir into the pot.
- 3
Add soy sauce and rice vinegar. Taste and adjust seasoning — broth should be salty and tangy.
- 4
Add pork slices to the simmering broth, stirring to separate, until edges turn opaque, ~4 minutes.
- 5
Bring a separate pot of salted water to a boil and cook ramen noodles per package, ~3 minutes.
- 6
Drain noodles and divide between two bowls.
- 7
Ladle hot broth and pork over noodles. Drizzle chili oil on top.
- 8
Top with green onion and soft-boiled egg halves. Serve immediately.
Tools you’ll need
- large pot (at least 2-quart)
- small bowl
- whisk
- separate pasta pot or additional pot
- wooden spoon or ladle
- two soup bowls
- knife
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