Miso Ramen-style rich miso broth with ramen noodles

Ingredients

Broth

• 1 L chicken stock
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 inch ginger, sliced
• 2 garlic cloves
• 2 spring onions
• 1 tbsp sesame oil

Chashu pork

• 500 g pork belly (or loin if you prefer leaner)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 inch ginger

Ajitama (marinated eggs)

• 4 eggs
• 4 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar

To serve

• 400 g fresh ramen noodles (or 4 nest ramen)
• 4 spring onions, sliced
• 100 g sweetcorn (tinned, drained)
• 1 sheet nori, cut into quarters
• 1 tsp chilli oil (optional)

Method

1. Chashu. Sear pork belly. Add soy, mirin, sugar, ginger, water to cover. Simmer 60 minutes. Slice.
2. Ajitama. Soft-boil eggs (6.5 minutes). Cool, peel. Soak in soy + mirin + sugar 4 hours (or overnight).
3. Broth. Combine all broth ingredients in a pan. Simmer 20 minutes. Strain. Stir in white miso paste (don’t boil after this).
4. Noodles. Cook ramen according to packet. Drain.
5. Assemble. Noodles in bowl. Pour over hot broth. Top with chashu (2-3 slices), ajitama (halved), sweetcorn, spring onion, nori, chilli oil.
6. Serve. Hot. Slurp loudly.

Tips

• The broth needs time. Don’t try to rush it.
• Soft-boiled eggs (ajitama) marinated in soy are the difference.
• White miso > red miso for this. Sweeter, less intense.