Miso Ramen
A hearty northern Japanese ramen with rich miso broth, corn, butter and braised pork belly. Whisking the miso in and never letting the broth boil afterward preserves its delicate fermented flavour instead of cooking it flat.
Ingredients
Instructions
Heat stock until simmering, whisk in both misos until dissolved — do not boil after adding miso.
Add sesame oil and adjust seasoning.
Cook noodles in boiling water, drain and divide between bowls.
Ladle hot miso broth over noodles.
Top each bowl with sliced pork belly, halved egg, corn and a knob of butter.
Add nori, spring onions and sesame seeds.
The butter melts into the broth as you eat — do not skip it.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.