Pork and Miso Ramen Soup

Pork and Miso Ramen Soup

  • Preparation 35 min
  • Cooking 3 h
  • Servings 4

Categories

Ingredients

  • Broth

    • 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
  • Ramen

    • 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

Preparation

  • Broth

  • Ramen

Note from Ricardo

For soft-boiled eggs with a slightly runny yolk, cook the eggs in a pot of boiling water for 7 minutes. Rinse quickly under cold water. Peel the eggs and let cool in 2 tbsp (30 ml) soy sauce to add flavour and colour.

Personal Note