Experience the soul-warming comfort of authentic miso ramen, featuring a deeply savory umami-rich broth infused with red miso and fragrant aromatics, topped with tender chashu pork, a perfectly soft-boiled egg, and fresh bamboo shoots. This restaurant-quality noodle soup is a labor of love that delivers complex flavors in every spoonful, making it the ultimate cold-weather comfort meal that will transport your taste buds straight to Tokyo.
⏱️210 min
📊Medium
👥4 servings
🍽️Soup
meatspicyfamily
Ingredients
800 gpork shoulder
1 piecewhole chicken
150 gred miso paste
100 mlmirin
75 mlsoy sauce
100 mlsake
15 gkombu seaweed
8 piecesdried shiitake mushrooms
6 piecesgarlic cloves
40 gfresh ginger
4 piecesgreen onions
4 pieceslarge eggs
400 gfresh ramen noodles
200 gbamboo shoots
2000 mlwater
15 gsesame seeds
Instructions
1PREPARE THE BROTH BASE: In a large pot, bring 2 liters of water to a boil and add the whole chicken, pork shoulder, kombu seaweed, and dried shiitake mushrooms. Reduce heat to a gentle simmer and cook for 2.5 to 3 hours, skimming off any foam and impurities that rise to the surface during the first 20 minutes. This long, slow cooking extracts deep umami flavors and creates a rich, golden broth—the longer you simmer, the more complex the flavor will become.
2PREPARE THE MISO PASTE MIXTURE: While the broth simmers, mince the garlic cloves and ginger finely. In a separate bowl, dissolve the red miso paste with 150 ml of the hot broth by whisking it smooth, ensuring there are no lumps remaining. This prevents the miso from clumping when added to the broth and ensures it distributes evenly throughout.
3SEASON THE BROTH: After the broth has simmered for 3 hours, strain it through a fine-mesh sieve into another pot, discarding the solids. Add the dissolved miso paste, soy sauce, sake, and mirin to the strained broth, stirring gently but thoroughly to combine all flavors. Taste the broth and adjust seasonings as needed—it should have a balanced salty, sweet, and umami flavor profile that coats your palate.
4MAKE CHASHU PORK (ADVANCE PREPARATION): Remove the cooked pork shoulder from the original broth and allow it to cool slightly. Once cooled, slice it into quarter-inch-thick pieces and marinate them in a mixture of 2 tablespoons soy sauce, 1 tablespoon mirin, minced garlic, and minced ginger for at least 30 minutes. Just before serving, sear the marinated pork slices in a hot skillet for 1 minute per side until caramelized and heated through, creating a beautifully glazed exterior.
5SOFT-BOIL THE EGGS: Bring a separate pot of water to a rolling boil and carefully lower the 4 eggs into the water using a spoon. Cook for exactly 6.5 to 7 minutes for a jammy, runny yolk surrounded by set whites—timing is crucial here as 30 seconds makes a difference. Transfer the eggs to an ice bath immediately to stop the cooking process, then peel gently under cool running water, starting from the wider end where the air pocket is located.
6COOK THE NOODLES AND ASSEMBLE: Bring a large pot of salted water to a boil and cook the fresh ramen noodles according to package directions, usually 3 to 4 minutes, until they are tender but still have a slight chew (al dente). Drain the noodles and divide them evenly among 4 serving bowls. Ladle the hot miso broth over the noodles, then top each bowl with sliced chashu pork, a soft-boiled egg halved lengthwise, bamboo shoots, sliced green onions, and a sprinkle of sesame seeds for garnish and nutty flavor.