The World Cook

Japan

Group H | Asia

Miso ramen with pork belly

We were scared about the prospect of presenting a ramen, until we found this one from The Guardian. Crafting it isn't nearly as tactical as the style of play the Samurai Blue practice on the field.

This ramen is simple to make, but tastes anything but – miso makes the broth creamy and the chili paste gives it some extra bite. You can also swap out the pork belly for a variety of mushrooms for something more veggie friendly. U-mami!

Time 3hrs 30mins
Makes 2
Difficulty Professional
Units Imperial Metric

Ingredients

1 Chicken drumstick
1

1

Chicken drumstick
250g Pork belly
9oz

250g

Pork belly sliced
4 Dried shiitake mushrooms
4

4

Dried shiitake mushrooms
15g Ginger
½ oz

15g

Ginger sliced
3 Spring onions
3

3

Spring onions
1 Kombu
1

1

Kombu
500ml Chicken stock
2 cups

500ml

Chicken stock
2 Eggs
2

2

Eggs
1 tsp Sugar
1 tsp

1 tsp

Sugar
50ml Soy Sauce
¼ cup

50ml

Soy Sauce
2 tbsp Red miso
2 tbsp

2 tbsp

Red miso
2 tbsp White miso
2 tbsp

2 tbsp

White miso
1 clove Garlic
1 clove

1 clove

Garlic minced
1 tbsp Mirin
1 tbsp

1 tbsp

Mirin
150g Ramen noodles
5oz

150g

Ramen noodles
1 tbsp Sweet corn
1 tbsp

1 tbsp

Sweet corn
10 Bamboo shoots
10

10

Bamboo shoots
1 tsp Chili flakes
1 tsp

1 tsp

Chili flakes

1

Start by making the broth. Place the chicken, pork belly, mushrooms, ginger, the white parts of the spring onions (keep the green parts for later) and the kombu in a large dutch oven or pot.
2

Cover with the chicken stock and 4 cups1l of cold water. Bring to a simmer and cover on a low heat for at least 2 hours.
3

While the broth is cooking, fill a small saucepan with water and bring to the boil. Cook eggs for 7 minutes.
4

While eggs cool, combine sugar, soy sauce and 1/2 cup100ml of water in a small bowl. When cool, peel the eggs and soak them in the mixture, turning them often to coat them evenly.
5

When the broth is ready, mix together the red miso, white miso, garlic and mirin in a bowl.
6

Fry the the miso mixture over a medium heat for five minutes and reserve.
7

Fill a large saucepan with water and bring to boil. Add noodles and cook for 5 minutes. Strain and reserve.
8

Strain the broth into a large bowl, reserve the pork belly, and discard the other ingredients. Add the broth back to the main pot, slowly add the miso mixture and bring to a boil.
9

When the broth is thoroughly combined, pour over cooked noodles. Cut the eggs half and place on top along with sweet corn, bamboo shoots, the greens of the spring onions and chili flakes.