Miso Ramen Recipe
Fried pork belly, corn, green onions, Woodward mushroom, nori,dried seaweed, Chilli garlic, black Chilli oil, and soft boiled egg.
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Ingredients
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Broth
Noodles and Toppings
Method
Preparing the Broth
- 1
Make the Broth
In a large pot, combine chicken broth, miso paste, soy sauce, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring occasionally until the miso paste is fully dissolved.
Cooking Noodles and Toppings
- 2
Cook the Ramen Noodles
While the broth simmers, boil a separate pot of water and cook the ramen noodles according to package instructions. Drain and set aside.
- 3
Prepare the Pork Belly
In a skillet over medium heat, fry the sliced pork belly until crispy and golden brown on both sides. Remove and drain on paper towels.
- 4
Assembling the Ramen
- 5
Assemble the Ramen Bowls
In serving bowls, place cooked ramen noodles. Pour the hot miso broth over the noodles. Top with crispy pork belly, corn, chopped green onions, sliced mushrooms, and a soft boiled egg halved. Garnish with nori sheets, drizzle with chilli garlic sauce and black chilli oil to taste.
