Miso Pork Ramen

Ingredients

• 225 g Ground pork (70‑75% lean for extra flavor)
• 42 g Unsalted butter (For brown butter corn)
• 120 g Fresh corn kernels (About ½ cup, cut from cob)
• 2 medium Shallots (Finely diced)
• 7 cloves Garlic cloves (Finely minced)
• 2 tbsp Ginger (Grated, about a 3‑inch knob)
• 14 g Granulated sugar (1 tablespoon)
• 14 g Toasted sesame seeds, ground (1½ tablespoons, toasted until golden then ground)
• 60 g Miso paste (Yellow or red miso, 4 tbsp)
• 1330 ml Chicken stock (5½ cups, homemade or store‑bought)
• 13 g Dashi granules (1 tablespoon, optional for extra umami)
• 200 g Ramen noodles (straight‑type) (≈2 servings, al dente)
• 2 large Eggs (Soft‑boiled, peeled)
• 3 stalks Green onions (Thinly sliced on a steep bias, then shocked in ice water)
• 2 squares Nori sheets (Optional, cut from a sheet)
• to taste Salt
• to taste Black pepper

Instructions

1. Pre‑heat pot

   Place a 5‑quart heavy‑bottom pot over medium‑high heat and let it dry‑heat until the surface is very hot.

   Time: PT2M

   Temperature: medium‑high

2. Sear ground pork

   Add the 225 g ground pork, flatten it, and let it sear undisturbed for 2–3 minutes. Flip and sear the other side until golden, then break it up and continue cooking until fully browned and the fat has rendered.

   Time: PT6M

   Temperature: medium‑high

3. Set pork aside

   Transfer the cooked pork to a bowl and keep it warm.

   Time: PT1M

4. Sauté aromatics

   Reduce heat to medium. Add the finely diced shallots, minced garlic, and grated ginger. Stir and sauté for about 3 minutes until softened and fragrant.

   Time: PT3M

   Temperature: medium

5. Add sugar

   Stir in 1 tbsp (14 g) granulated sugar and cook for 1 minute until fully dissolved.

   Time: PT1M

   Temperature: medium

6. Re‑introduce pork and sesame

   Return the browned pork to the pot, add the ground toasted sesame seeds, and stir to combine.

   Time: PT1M

   Temperature: medium

7. Incorporate miso

   Add the miso paste (4 tbsp, 60 g) and whisk until fully dissolved.

   Time: PT1M

   Temperature: medium

8. Add stock and dashi, warm broth

   Pour in the chicken stock (5½ cups) and optional dashi granules. Heat gently until you see a very light simmer—do not let it boil. Cover the pot and keep the broth hot while you prepare the toppings.

   Time: PT15M

   Temperature: just below simmer

9. Brown butter corn

   In a medium sauce pot melt the butter over medium heat. Cook until it turns a light golden brown (about 2 minutes). Add the corn kernels and stir for another minute until the corn is hot but still crisp. Season with salt and pepper.

   Time: PT4M

   Temperature: medium

10. Soft‑boil eggs

    Bring a saucepan of water to a gentle boil. Lower the eggs in, boil uncovered for exactly 7 minutes, then transfer immediately to an ice‑water bath for 2 minutes. Peel under running water.

    Time: PT14M

    Temperature: boiling

11. Cook ramen noodles

    Boil a pot of water, add the ramen noodles and cook according to package directions (usually 3–4 minutes) until al dente. Drain in a colander and set aside.

    Time: PT4M

    Temperature: boiling

12. Prepare green onions

    Slice the green onions on a steep bias into very thin threads. Immediately dunk the threads in a bowl of ice water to soften the flavor and give them a slight curl.

    Time: PT1M

13. Assemble the ramen

    Divide the cooked noodles into two bowls. Ladle hot broth over the noodles, allowing some pork pieces to float up. Top with a generous spoonful of the brown‑butter corn, a handful of sliced green onions, the soft‑boiled egg (halved), extra toasted sesame seeds, and optional nori squares.

    Time: PT3M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ground pork: Ground chicken, Ground turkey, Minced pork shoulder
• Instead of Unsalted butter: Vegetable oil (flavor will differ)
• Instead of Fresh corn kernels: Frozen corn kernels
• Instead of Shallots: Yellow onion
• Instead of Garlic cloves: Garlic paste
• Instead of Ginger: Ground ginger
• Instead of Granulated sugar: Honey, Maple syrup (use less)
• Instead of Toasted sesame seeds, ground: Whole toasted sesame seeds
• Instead of Miso paste: Soy sauce + a pinch of miso powder
• Instead of Chicken stock: Vegetable stock
• Instead of Dashi granules: Kombu + bonito flakes
• Instead of Ramen noodles (straight‑type): Other wheat noodles
• Instead of Eggs: Egg substitute (omit for veg)
• Instead of Green onions: Chives
• Instead of Nori sheets: Sesame seaweed flakes

Equipment Needed

• 5‑quart heavy‑bottom pot
• Medium sauce pot
• Small colander
• Sauce pot for eggs
• Ice bath bowl
• Mortar and pestle (optional)
• Cutting board
• Chef’s knife
• Microplane or fine grater
• Measuring spoons
• Ladle
• Tongs (optional)
• Serving bowls

Critical Steps — Do Not Skip

• Searing the ground pork until a deep golden crust forms.
• Keeping the broth just below a simmer – never a rolling boil.
• Timing the soft‑boiled eggs precisely (7 min + 2 min ice bath).
• Brown butter to a light nutty color without burning.

Chef Tips from the Video

• Use a high‑fat ground pork (70‑75% lean) for the richest broth.
• If you don’t have a mortar, grind toasted sesame seeds in a zip‑top bag with a rolling pin.
• A splash of chili oil at the end adds a pleasant heat without extra cost.

Troubleshooting

Storage

Refrigerator: Store broth, cooked pork, and corn in airtight containers for up to 3 days.

Freezer: Broth freezes well for up to 2 months; reheat gently before use.

Room temperature: Noodles and soft‑boiled eggs should not be left out longer than 2 hours.

Make-Ahead Tips

• Prepare the broth a day ahead and keep it warm or refrigerate.
• Toast and grind sesame seeds in advance.
• Brown butter corn can be made up to 2 hours ahead; reheat briefly before serving.