Japanese Ramen Noodle Soup (Print Version)
A comforting Japanese noodle soup with rich miso broth, tender pork belly, soft-boiled eggs, and fresh toppings in every satisfying bowl.
# What You'll Need:
→ Broth
01 - 6 cups chicken or pork broth
02 - 2 tablespoons soy sauce
03 - 1 tablespoon miso paste
04 - 2 teaspoons sesame oil
05 - 2 garlic cloves, minced
06 - 1 thumb-sized piece fresh ginger, sliced
07 - 1 tablespoon mirin
→ Noodles
08 - 14 oz fresh ramen noodles
→ Toppings
09 - 2 soft-boiled eggs, halved
10 - 7 oz cooked pork belly or chicken breast, sliced
11 - 3.5 oz shiitake mushrooms, sliced
12 - 1 sheet nori, cut into strips
13 - 2 spring onions, thinly sliced
14 - 3.5 oz bamboo shoots
15 - Corn kernels, to taste
16 - Toasted sesame seeds, to garnish
# How to Make It:
01 - Heat sesame oil in a large pot over medium heat. Add minced garlic and sliced ginger, sautéing until fragrant. Pour in the chicken or pork broth, soy sauce, miso paste, and mirin. Bring to a simmer and cook for 20 minutes. Strain through a fine-mesh sieve to remove solids and return the clear broth to the pot.
02 - Prepare ramen noodles according to package directions until tender but still firm. Drain thoroughly and set aside.
03 - Soft-boil the eggs by gently lowering them into boiling water for 6 minutes. Transfer to an ice bath, peel, and halve. Slice the cooked pork belly or chicken breast, shiitake mushrooms, spring onions, and nori sheet into strips.
04 - Divide the drained noodles among four serving bowls. Ladle the hot strained broth over the noodles. Arrange sliced meat, halved eggs, mushrooms, nori strips, spring onions, bamboo shoots, and corn kernels on top. Finish with a sprinkle of toasted sesame seeds. Serve immediately while steaming hot.
# Expert Advice:
01 -
- The broth alone will make you close your eyes and forget whatever stressed you out today.
- Toppings are completely flexible, so you can raid your fridge and still end up with something restaurant worthy.
02 -
- Strain the broth thoroughly because biting into a piece of ginger halfway through is a jarring experience I have made and regretted.
- Dissolve miso paste by pressing it through a small strainer into the broth to prevent clumps that never quite blend in.
03 -
- Warm your serving bowls in the oven on low heat before assembling so the broth stays piping hot from first bite to last slurp.
- A tiny drizzle of chili oil on top right before serving transforms the entire bowl into something you did not know you were craving.