The Easiest Ramen To Make At Home - Miso Ramen

Ingredients

• 2 tablespoons Neutral Flavored Oil (vegetable or canola oil)
• 200 grams Ground Pork (prefer 20% fat for flavor)
• 4 cloves Garlic (finely grated)
• 1 tablespoon Fresh Ginger (peeled and grated)
• 4 stalks Spring Onion Whites (white parts only, cut in half)
• 2 tablespoons Sake (for deglazing)
• 2 tablespoons Chili Bean Sauce (also called doubanjiang; can substitute chili crisp (dry) if needed)
• 2 tablespoons Light (White) Miso (smooth, mild flavor)
• 2 tablespoons Dark (Red) Miso (contains bonito flakes for extra umami)
• 1 pinch White Pepper (adds gentle heat)
• 4 cups Chicken Stock (store‑bought or homemade, low‑sodium preferred)
• 200 grams Ramen Noodles (fresh) (fresh Japanese ramen noodles; can use dried if unavailable)
• 1/2 cup Corn Kernels (fresh or frozen, raw)
• 1 sheet Nori Sheet (cut into quarters, one quarter per bowl)
• 2 stalks Spring Onion Greens (finely sliced for garnish)
• 4 large Eggs (soft‑boiled, then marinated in pork broth liquid (optional) or plain soy sauce)
• 300 grams Pork Belly (optional for chashu) (rolled, tied, braised; makes richer broth and topping)
• 1/2 cup Soy Sauce (for chashu & eggs) (use low‑sodium if possible)
• 1/2 cup Mirin (sweet rice wine)

Instructions

1. Prep Aromatics

   Peel the ginger and grate about 1 tablespoon. Mince the 4 garlic cloves. Cut the white parts of the 4 spring onions in half.

   Time: PT5M

2. Sear Ground Pork

   Heat the skillet over medium heat, add 2 tbsp neutral oil, then add the ground pork. Let it sit for about 1 minute to develop a light seal, then break it up and cook until lightly browned, about 4 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Aromatics & Deglaze

   Add the grated ginger, minced garlic, and spring onion whites to the pork. Stir quickly, being careful not to let the garlic burn. Pour in 2 tbsp sake and scrape the fond from the pan.

   Time: PT3M

   Temperature: Medium heat

4. Incorporate Sauces & Seasoning

   Stir in 2 tbsp chili bean sauce, 2 tbsp light miso, 2 tbsp dark miso, and a pinch of white pepper. Mix until the miso dissolves and the sauce coats the pork.

   Time: PT2M

5. Add Stock and Simmer

   Pour in 4 cups chicken stock, bring the mixture to a gentle simmer, then reduce heat to maintain a low simmer.

   Time: PT5M

   Temperature: Simmer

6. Simmer for Flavor Development

   Let the broth simmer uncovered for 20 minutes, stirring occasionally to meld flavors.

   Time: PT20M

   Temperature: Low simmer

7. Prepare Soft‑Boiled Eggs

   Bring a pot of water to boil, lower eggs in, and cook for 6½ minutes. Transfer immediately to an ice bath for 2 minutes, then peel. If you have chashu braising liquid, marinate the peeled eggs in it for at least 10 minutes.

   Time: PT10M

   Temperature: Boiling then ice bath

8. Cook Ramen Noodles

   Bring a large pot of water to a rolling boil, add a pinch of salt, then add the fresh ramen noodles. Cook for 2 minutes or until just tender, then drain and set aside.

   Time: PT2M

   Temperature: Boiling

9. Warm Bowls

   Place the soup bowls over the simmering broth for a few seconds or pour a spoonful of hot noodle water into each bowl to pre‑heat them.

   Time: PT1M

10. Assemble the Ramen

    Divide the cooked noodles between the two bowls. Ladle hot broth over the noodles, ensuring pork bits are evenly distributed. Top with sliced pork belly (if using), half a soft‑boiled egg, raw corn kernels, quarter‑sheet nori, sliced spring‑onion greens, and a final drizzle of chili bean sauce if desired.

    Time: PT5M

11. Optional Chashu Preparation (Make Ahead)

    Roll a 300 g pork belly into a log, tie tightly with butcher twine. Place in an oven‑safe dish, add sliced ginger, garlic, spring‑onion whites, ½ cup soy sauce, ½ cup mirin, and ½ cup sake. Cover and bake at 160°C for 1½ hours. Cool, refrigerate, then slice thinly for topping.

    Time: PT1H30M

    Temperature: 160°C

Nutrition Facts

Calories

560

Protein

24 g

Carbohydrates

68 g

Fat

14 g

Fiber

4 g