Miso Ramen Recipe
Rich broth with miso, pork, green onions, and egg.
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Ingredients
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Broth
Ramen Toppings
Method
Prepare the Broth
Start the Broth
In a large stockpot, add the pork bones and cover with 8 cups of water. Bring to a boil over high heat.
Simmer
Once boiling, reduce heat to low and let simmer for about 2 hours, skimming the surface to remove impurities.
Add Flavorings
After 2 hours, add the miso paste, soy sauce, sesame oil, garlic cloves (smashed), ginger (sliced), and green onions to the broth.
Continue to Simmer
Simmer for an additional 30 minutes to allow the flavors to meld together.
Strain the Broth
After simmering, strain the broth through a fine mesh sieve to remove solids. Return the clear broth to the pot and keep warm.
Prepare Ramen and Toppings
Cook Ramen Noodles
In a separate pot, bring water to a boil. Add the ramen noodles and cook according to package instructions until al dente. Drain and set aside.
Slice Chashu Pork
If using chashu pork, slice it into thin pieces for serving.
Slice Green Onions
Chop the green onions for garnish.
Assemble the Ramen
Serve
In a bowl, add a serving of ramen noodles. Ladle the hot miso broth over the noodles.
Add Toppings
Top with slices of chashu pork, soft-boiled eggs (halved), bamboo shoots, corn (if using), chopped green onions, and a sheet of nori.
Garnish and Enjoy
Garnish with additional green onions if desired. Serve hot and enjoy your homemade miso ramen!
