Miso Ramen

• 4 portions fresh ramen noodles
• For broth: 1L chicken stock, 500ml dashi, 4 tbsp white miso, 2 tbsp soy sauce, 1 tbsp mirin
• Toppings: chashu pork belly, corn kernels, pat of butter, bamboo shoots, soft-boiled egg, nori
• 2 tbsp sesame oil
• 2 garlic cloves, minced
• 1cm ginger, grated

Instructions

1. 1

   Make chashu: roll pork belly, tie with twine, braise in soy, mirin, and sake for 2 hours. Slice.

2. 2

   Marinate soft-boiled eggs in soy, mirin, and water for 4+ hours.

3. 3

   Sauté garlic and ginger in sesame oil. Add chicken stock and dashi. Bring to a simmer.

4. 4

   Whisk miso into a small amount of hot broth until smooth, then add back to pot. Add soy sauce and mirin. Do not boil after adding miso.

5. 5

   Cook noodles per package. Warm bowls with hot water, then drain.

6. 6

   Divide noodles into bowls. Ladle hot broth over. Arrange toppings: chashu, corn, butter, bamboo shoots, egg, and nori.

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