Delicious Restaurant-Style Shoyu Miso Ramen

This recipe will guide you in making a delicious bowl of restaurant-style shoyu miso ramen. The rich and flavorful broth, combined with perfectly cooked noodles, tender slices of pork, and a variety of toppings, will transport you to your favorite ramen shop. With a preparing time of 2 hours, this recipe is worth the effort. Get ready to impress your family and friends with this authentic Japanese ramen dish.

Ingredients

• Pork belly slices (2 pounds)
• Chicken broth (8 cups)
• Soy sauce (1/4 cup)
• Miso paste (2 tablespoons)
• Dried shiitake mushrooms (6)
• Ginger (1-inch piece, sliced)
• Garlic cloves (4, minced)
• Onion (1, chopped)
• Scallions (4, chopped)
• Eggs (4, soft-boiled)
• Ramen noodles (4 servings)
• Bamboo shoots (1/2 cup, sliced)
• Nori sheets (4, cut into strips)
• Seaweed (1/4 cup, crumbled)
• Sesame oil (1 tablespoon)

Directions

1. Heat a large pot over medium heat. Add the pork belly slices and cook until browned and crispy on both sides. Remove from the pot and set aside.
2. In the same pot, add the onion, garlic, and ginger. Sauté until fragrant.
3. Add the chicken broth, soy sauce, miso paste, and dried shiitake mushrooms. Bring to a boil, then reduce heat and let simmer for 1 hour.
4. While the broth simmers, prepare the soft-boiled eggs. Bring a pot of water to a boil, then carefully add the eggs. Cook for 7 minutes, then transfer to an ice bath to stop the cooking process. Peel and set aside.
5. When the broth is ready, strain out the solids and return the broth to the pot. Taste and adjust the seasoning if necessary.
6. Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
7. Slice the pork belly into thin slices. Set aside.
8. To serve, divide the noodles among four bowls. Ladle the hot broth over the noodles. Top with sliced pork belly, soft-boiled eggs, bamboo shoots, chopped scallions, nori strips, and crumbled seaweed.
9. Drizzle with sesame oil and serve immediately.

Interesting Facts