Pork and Miso Ramen Soup

Name: Pork and Miso Ramen Soup
Prep time: 35 min
Cook time: 3 min
Total time: 3 min
Ingredients: 2.2 lb (1 kg) deboned pork shoulder, cut into large pieces; 1 tbsp (15 ml) vegetable oil; 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) mirin; 1 leek, halved lengthwise; 1 onion, halved; 2 carrots, cut into rounds; 2 garlic cloves, halved; ½ oz (14 g) dried shiitake mushrooms; 8 cups (2 litres) low-sodium chicken broth; 4 cups (1 litre) water; 6 tbsp (90 ml) miso; 1 recipe fresh ramen noodles (see recipe); 1 carrot, peeled and cut into thin spirals; 1 piece (6 oz/170 g) daikon, peeled and cut into thin spirals; 1 cup (30 g) watercress; 4 soft-boiled eggs, halved (see note); Korean chili powder (gochugaru) or Espelette pepper

5.0

(4)

www.ricardocuisine.com

Your recipes

Prep Time: 35 minutes

Cook Time: 3 hours

Total: 3 hours, 35 minutes

Servings: 4

Author : Ricardocuisine

ramen ramen soup homemade ramen

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a large pot over high heat, brown the pork in the oil. Deglaze with the soy sauce and mirin. Add the vegetables, broth and water. Bring to a boil. Simmer over low heat for 2 hours 30 minutes or until the meat is tender.

Step 2

Remove the meat from the pot. On a work surface, trim any excess fat and slice the meat. Keep warm.

Step 3

Strain the broth through a sieve. Compost the vegetables. Dissolve the miso in the hot broth without letting the liquid boil. Set aside.

Step 4

Meanwhile, in a pot of lightly salted water, cook the noodles until al dente, about 4 to 5 minutes. Drain and quickly rinse.

Step 5

Serve the noodles in bowls and cover with the hot broth. Garnish each portion with carrot and daikon spirals, watercress, pork and egg. Sprinkle with the chili powder.

Top similar recipes

Curated for you