Miso Ramen

Ingredients

• 400 g ramen noodles
• 4 tbsp white miso paste
• 300 g pork belly
• 1.2 L chicken broth
• 100 g corn kernels
• 100 g bean sprouts
• 40 g butter
• 4 cloves garlic
• 20 g ginger
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 soft-boiled eggs

Steps

1. Simmer the pork belly in water with ginger for 90 minutes until fork-tender.
2. Sear in a hot pan until caramelized on all sides, then slice thickly.
3. Sauté minced garlic and ginger in sesame oil, add the chicken broth, and bring to a boil.
4. Dissolve the miso paste in a ladle of hot broth before stirring back in — never boil miso directly.
5. Cook the ramen noodles 2 minutes until al dente, then drain well.
6. Blanch the bean sprouts for 30 seconds.
7. Assemble bowls with noodles, hot miso broth, sliced pork, corn, bean sprouts, halved soft-boiled egg, and a generous pat of butter on top.