Burnt Miso Ramen with Charred Vegetables

Ingredients

• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons burnt miso paste 2 tablespoons burnt miso paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 200g ramen noodles 200g ramen noodles
• 200g pork belly, thinly sliced 200g pork belly, thinly sliced
• 1 cup bean sprouts 1 cup bean sprouts
• 1 cup shiitake mushrooms, sliced 1 cup shiitake mushrooms, sliced
• 1 cup baby bok choy, halved 1 cup baby bok choy, halved
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 2 soft-boiled eggs, halved 2 soft-boiled eggs, halved
• Nori seaweed, for garnish Nori seaweed, for garnish
• 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

1. 1.
   In a large pot, bring the chicken broth to a simmer over medium heat.
2. 2.
   In a separate small pan, heat the burnt miso paste over medium-high heat until it becomes fragrant and slightly charred.
3. 3.
   Add the charred miso paste, soy sauce, mirin, and sesame oil to the simmering broth. Stir well to combine.
4. 4.
   Cook the ramen noodles according to the package instructions. Drain and set aside.
5. 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.
6. 6.
   In the same pan, add the bean sprouts, shiitake mushrooms, and baby bok choy. Cook until slightly charred and tender.
7. 7.
   Divide the cooked noodles among serving bowls. Ladle the broth over the noodles.
8. 8.
   Top each bowl with the charred vegetables, crispy pork belly, green onions, soft-boiled eggs, nori seaweed, and sesame seeds.
9. 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.