
Recipe
Burnt Miso Ramen with Charred Vegetables
Umami Explosion: Burnt Miso Ramen with Smoky Charred Vegetables
4.5 out of 5
Indulge in the rich and complex flavors of Japanese cuisine with this Burnt Miso Ramen recipe. The burnt miso adds a smoky depth to the broth, while the charred vegetables bring a delightful crunch to every bite.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Dairy-free, Nut-free, Shellfish-free, Egg-free
Allergens
Soy, Sesame, Eggs
Not suitable for
Vegan, Vegetarian, Gluten-free, Soy-free, Paleo
Ingredients
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4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
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2 tablespoons burnt miso paste 2 tablespoons burnt miso paste
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 tablespoon mirin 1 tablespoon mirin
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1 tablespoon sesame oil 1 tablespoon sesame oil
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200g ramen noodles 200g ramen noodles
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200g pork belly, thinly sliced 200g pork belly, thinly sliced
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1 cup bean sprouts 1 cup bean sprouts
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1 cup shiitake mushrooms, sliced 1 cup shiitake mushrooms, sliced
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1 cup baby bok choy, halved 1 cup baby bok choy, halved
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1 tablespoon vegetable oil 1 tablespoon vegetable oil
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2 green onions, thinly sliced 2 green onions, thinly sliced
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2 soft-boiled eggs, halved 2 soft-boiled eggs, halved
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Nori seaweed, for garnish Nori seaweed, for garnish
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Sesame seeds, for garnish Sesame seeds, for garnish
Nutrition
- Calories (kcal / KJ): 520 kcal / 2176 KJ
- Fat (total, saturated): 24g, 7g
- Carbohydrates (total, sugars): 45g, 5g
- Protein: 32g
- Fiber: 4g
- Salt: 3g
Preparation
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1.In a large pot, bring the chicken broth to a simmer over medium heat.
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2.In a separate small pan, heat the burnt miso paste over medium-high heat until it becomes fragrant and slightly charred.
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3.Add the charred miso paste, soy sauce, mirin, and sesame oil to the simmering broth. Stir well to combine.
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4.Cook the ramen noodles according to the package instructions. Drain and set aside.
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5.In a separate pan, heat the vegetable oil over high heat. Add the pork belly slices and cook until browned and crispy. Remove from the pan and set aside.
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6.In the same pan, add the bean sprouts, shiitake mushrooms, and baby bok choy. Cook until slightly charred and tender.
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7.Divide the cooked noodles among serving bowls. Ladle the broth over the noodles.
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8.Top each bowl with the charred vegetables, crispy pork belly, green onions, soft-boiled eggs, nori seaweed, and sesame seeds.
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9.Serve hot and enjoy!
Treat your ingredients with care...
- Pork belly — For extra crispy pork belly, pat it dry with a paper towel before cooking.
- Ramen noodles — Cook the noodles until they are al dente to ensure they don't become mushy in the broth.
- Soft-boiled eggs — To achieve the perfect soft-boiled eggs, cook them for exactly 6 minutes and then transfer them to an ice bath to stop the cooking process.
- Bean sprouts — Rinse the bean sprouts thoroughly and drain them well before cooking to remove any excess moisture.
- Shiitake mushrooms — Remove the stems before slicing the mushrooms for a better texture.
Tips & Tricks
- For a vegetarian version, substitute the pork belly with tofu or tempeh.
- Customize your toppings by adding corn, bamboo shoots, or sliced chili peppers.
- Adjust the spiciness by adding chili oil or sriracha sauce to the broth.
- Make a larger batch of burnt miso paste and store it in the refrigerator for future use in other recipes.
- Experiment with different types of mushrooms, such as enoki or oyster mushrooms, for added variety.
Serving advice
Serve the Burnt Miso Ramen hot in individual bowls. Garnish each bowl with a sprinkle of sesame seeds and a sheet of nori seaweed. Serve with chopsticks and a spoon for slurping up the delicious broth.
Presentation advice
To enhance the presentation, arrange the charred vegetables, pork belly slices, and soft-boiled eggs neatly on top of the noodles. Drizzle a little extra sesame oil over the toppings for a glossy finish. Serve the ramen in beautiful Japanese ceramic bowls for an authentic touch.
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