Miso Recipe

Blanch bones: place chicken and pork bones in a large stockpot and cover with cold water. Bring to a rapid simmer for 10 minutes. Skim and discard the scum, then drain bones and rinse pot to remove impurities.

Return cleaned bones to the pot. Add 4 L fresh water, smashed ginger, halved onion, crushed garlic, tied green onion tops, kombu, and dried shiitake if using. Bring to a gentle simmer over medium heat.

Simmer gently, uncovered or partially covered, for 3–4 hours. Skim occasionally to keep the surface clear. For a lighter broth, simmer 2 hours; for richer mouthfeel, simmer up to 6 hours.

Strain broth through a fine-mesh sieve or cheesecloth into a clean pot or bowl. Discard solids. If you want a clearer broth, refrigerate until fat solidifies and skim off excess fat, leaving some for flavor.

Season the broth lightly with 1 tsp salt to taste; final seasoning will come from miso tare later.

Make tare

In a small saucepan, combine white miso, red miso (if using), mirin, soy sauce and sake. Warm gently over low heat while stirring until combined and slightly loosened (do not boil). Remove from heat and keep at room temperature.

To serve: measure roughly 1/4 cup (60 ml) tare per bowl (adjust to taste). Dissolve the tare into individual bowls before ladling the hot broth so miso flavor stays bright.

Roll and tie the pork belly with kitchen twine if you want neat slices; optional. Sear the belly in a hot pan until browned on all sides to develop flavor (about 3–4 minutes per side).

Combine 3 tbsp soy, 2 tbsp mirin, 2 tbsp sake, 1 tbsp sugar, 1 smashed garlic clove, 2 slices ginger and 1 cup water in a small saucepan. Add seared pork belly, bring to a simmer, reduce heat to low, cover partially and braise gently for 45–60 minutes until tender when pierced.

Remove pork from braising liquid and let rest until cool enough to slice. Reserve braising liquid for additional seasoning for noodles or to thin tare if desired. Slice pork belly into 1/4-inch slices to top bowls.

Bring a pot of water to a rolling boil. Reduce slightly so it’s not frantic. Carefully lower eggs and cook for 6 minutes for jammy yolks (adjust +/- 30 seconds to preference).

Transfer eggs immediately to an ice bath for at least 5 minutes to stop cooking. Peel gently.

Mix 1 cup soy sauce, 1 cup mirin, 1 cup water and 1 tsp sugar (optional) in a container. Submerge peeled eggs in the marinade, weigh them down if needed. Refrigerate and marinate at least 4 hours and up to 24 hours (longer = more color and salt). Slice in half when ready to serve.

Prep vegetables: thinly slice cabbage, julienne carrot, cook corn if using fresh/canned (warm through). Toss cabbage and carrot with a light drizzle (about 1 tsp) of sesame oil and a pinch of salt if you prefer them slightly seasoned.

Slice scallions thinly on the bias and set aside for garnish. Have rayu ready to finish bowls for a spicy note to taste.

Cook ramen noodles according to package directions in a large pot of rapidly boiling water (usually 2–4 minutes for fresh, 4–6 for dried). Reserve 1/2 cup of the noodle cooking water if you want to loosen the bowl.

While noodles cook, warm broth to a near boil and skim any fat. Spoon the miso tare into each serving bowl (about 1/4 cup per bowl).

Drain noodles and divide into 4 bowls, placing them on top of the tare. Immediately ladle 1–1.25 cups (250–300 ml) hot broth per bowl over the noodles, stirring gently to dissolve the tare into the broth.

Top each bowl with 2–3 slices of braised pork belly, half a soy egg, a handful of sliced cabbage, some julienned carrot, 2 tbsp corn, and a sprinkle of scallions. Drizzle rayu (about 1/2 tsp to 1 tsp) over each bowl to taste.

Serve hot. Encourage diners to stir before eating so miso tare is fully incorporated and enjoy immediately.