The Beast T1 Recipe

Prepare aromatics

In a large stockpot, add 6 cups chicken broth, 2 cups pork bone (or extra chicken) broth, and 2 cups water. Add smashed ginger, smashed garlic cloves and dried shiitake mushrooms. Bring to a gentle simmer over medium heat.

Lower heat to maintain a gentle simmer. Simmer uncovered for 30 minutes to allow the aromatics to infuse the broth. Skim any foam that rises to the surface with a ladle.

After 30 minutes, stir in 3 tablespoons soy sauce, 2 tablespoons mirin and 2 tablespoons sake (if using). Continue to simmer for another 10 minutes.

Turn off the heat, remove the ginger pieces and shiitake mushrooms (reserve mushrooms if you like to slice them and return as a topping). Taste the broth and whisk in 2 tablespoons red or mixed miso paste and 1 tablespoon sesame oil until fully dissolved. Season with 1 teaspoon salt and 1/2 teaspoon black pepper to taste. Keep covered and warm while preparing other components.

If making a tare base separate from the broth: in a small bowl combine 1 tablespoon white miso, 1 tablespoon chili garlic sauce, and 1 tablespoon scallion oil. Stir until smooth. Place 1 tablespoon of this tare into each serving bowl before ladling hot broth to concentrate flavor. Adjust additional chili oil to taste per bowl.

Pat the pork belly dry. In a heavy skillet over medium-high heat, sear the pork belly on all sides until browned, about 6–8 minutes total.

Transfer the seared pork belly to a small saucepan. Add 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons mirin, 3 minced garlic cloves and 1 cup water. Bring to a simmer, then lower heat to maintain a gentle simmer. Cover and braise for 45 minutes to 1 hour, turning once, until very tender.

Remove pork belly from braising liquid and let rest 10 minutes. Slice into 1/4-inch thick pieces. Reserve some braising liquid to spoon over finished noodles for extra flavor.

Bring a separate pot of water to a rolling boil. Cook 12 oz fresh ramen noodles according to package instructions (usually 2–3 minutes for fresh, 4–5 minutes for dried) until just al dente. Drain and briefly rinse under warm water to remove excess starch; set aside in a bowl.

To prepare soft-boiled eggs (if not already prepared): gently lower eggs into boiling water and cook for 6–7 minutes for jammy yolks. Remove to an ice bath for 5 minutes, peel and halve. If you prefer marinated eggs: place peeled eggs into a shallow container with 1/2 cup soy sauce, 1/2 cup water and 2 tablespoons mirin for at least 1 hour (up to overnight) before serving.

Prepare toppings while broth and pork rest: thinly slice scallions, rinse and blanch bean sprouts for 30 seconds, warm corn if using, and cut nori sheets.

Divide tare among serving bowls (about 1 tablespoon per bowl). Place cooked noodles into each bowl.

Ladle hot broth over the tare and noodles, about 2 to 3 cups per bowl depending on bowl size and desired soupiness.

Arrange 3–4 slices of braised pork belly on top of each bowl of ramen. Add halved soft-boiled egg, a small handful of blanched bean sprouts, a spoonful of menma (or kimchi), corn, sliced scallions, nori strips, and sprinkle toasted sesame seeds. Drizzle a little additional chili oil or scallion oil if desired. Serve immediately with lime wedge on the side.