🛒 Ingredients
- 500g pork ribs
- 4 ramen noodle servings
- 4 cda red miso paste
- 2L chicken broth
- 4 eggs
- 2 nori sheets
- 4 scallions
- 2 garlic cloves
- 30g fresh ginger
👨🍳 Step-by-step instructions
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Cook the ribs in the broth for 90 minutes over low heat with ginger and garlic.
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Marinate cooked eggs for 6 minutes in soy sauce with mirin for 4 hours.
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Cook the noodles al dente according to the package (usually 2-3 minutes).
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In each bowl, dissolve 1 cda of miso with hot broth.
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Add noodles, shredded pork, halved egg, and nori.
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Top with chopped scallions and serve very hot.
💡 Chef's tip
The miso should not boil: add it only at the end, dissolved in broth at around 80°C, to preserve its probiotics and aroma.
📝 Our take
Homemade miso ramen is the best effort-to-reward dish in all of home Japanese cooking. A broth made from scratch with chicken bones and kombu bears no resemblance to the supermarket packet version. The marinated egg is optional, but you should not skip it.
🍷 Wine & food pairing
Cold Japanese Sapporo or Asahi beer. Or hot hojicha green tea on a cold day.
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