Spicy Miso Recipe
Pork bone broth with house spicy miso, premium noodles, pork belly chasu, seasoned egg, kuro mushrooms, green onion, and roasted seaweed
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broth and Toppings
Method
Preparation and Cooking
- 1
Prepare the Broth
In a large pot, add pork bones and water. Bring to a boil, then reduce heat to low. Simmer for 4-6 hours, skimming the surface regularly.
- 2
Add Flavorings
After simmering, add dried shiitake mushrooms, chopped onion, garlic cloves, and ginger to the pot. Continue simmering for another hour.
- 3
Strain the Broth
Once done, strain the broth through a fine sieve to remove solids. Return the clear broth to the pot.
- 4
Incorporate Miso
Stir in the spicy miso paste, soy sauce, and mirin. Adjust seasoning with salt to taste. Keep warm.
- 5
Prepare Noodles and Toppings
Cook ramen noodles according to package instructions. Meanwhile, prepare chashu pork belly slices, soft-boiled eggs (cooked for 6-7 minutes, then marinated in soy sauce), sliced kuro mushrooms, and chopped green onions.
- 6
Assemble the Ramen Bowls
In each serving bowl, place a portion of noodles, pour the hot broth over them, and arrange chashu pork, seasoned egg halves, kuro mushrooms, and green onions on top. Garnish with nori sheets.
