Imagine diving your chopsticks into a steaming bowl of rich, flavor-packed ramen that transports you straight to the bustling streets of Tokyo. This Homemade Chashu Miso Ramen isn't just a meal—it's a culinary adventure that will revolutionize your home cooking and impress even the most discerning food lovers. With tender, melt-in-your-mouth pork belly, umami-rich miso broth, and perfectly cooked noodles, this recipe promises to elevate your cooking skills from amateur to authentic Japanese cuisine master.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 pound pork belly
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons sugar
- 4 cups chicken broth
- 4 servings ramen noodles
- 2 tablespoons miso paste
- Chopped green onions for garnish
- Soft boiled eggs for serving
Instructions
- Prepare the chashu pork by trimming excess fat from the pork belly and tying it with kitchen twine to maintain a compact shape.
- Create a braising liquid by combining soy sauce, mirin, sake, and sugar in a deep pot. Bring the mixture to a simmer.
- Carefully place the tied pork belly into the braising liquid, ensuring it's mostly submerged. Cover and slow cook on low heat for 3-4 hours until the meat is tender and can be easily pierced with a fork.
- Remove the pork belly from the liquid and let it rest and cool. Once cooled, slice into thin pieces for serving.
- In a separate large pot, heat the chicken broth and whisk in the miso paste until fully incorporated and smooth.
- Cook the ramen noodles according to package instructions in a separate pot of boiling water, typically 3-4 minutes until al dente.
- Drain the noodles and divide them evenly among four serving bowls.
- Ladle the hot miso broth over the noodles, then carefully arrange sliced chashu pork on top.
- Garnish with chopped green onions and place a soft-boiled egg on each bowl.
- Serve immediately while hot, allowing diners to mix the components together before eating.
Tips
- Pork Belly Perfection: Choose a well-marbled pork belly for maximum tenderness and flavor. Tying the meat with kitchen twine helps maintain its shape during the slow braising process.
- Low and Slow is the Way to Go: The key to incredibly tender chashu is patience. Cook the pork on the lowest heat setting to ensure it becomes fork-tender without drying out.
- Miso Matters: Use high-quality, authentic miso paste for the most authentic flavor. White (shiro) or red (aka) miso both work wonderfully, each offering a slightly different flavor profile.
- Noodle Know-How: Cook ramen noodles just before serving and drain immediately to prevent overcooking. Fresh noodles will give the best texture and taste.
- Egg Excellence: For perfect soft-boiled eggs, use room temperature eggs and cook for exactly 6-7 minutes for that ideal creamy, jammy yolk.
- Garnish Game: Fresh green onions and a sprinkle of sesame seeds can add extra layers of flavor and visual appeal to your ramen.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
