Our Cookbook

Japanese

Miso ramen with chashu pork

A from-scratch weekend bowl — braised chashu, homemade miso tare and soft eggs in a chicken broth.

  • Yield4 bowls
  • Prep2h 30m
  • Cook20m
  • Effortweekend

Chashu pork

  • 900g pork belly, skin removed, in one piece
  • 60ml Japanese soy sauce (low-salt)
  • 60ml mirin
  • 175ml sake
  • 2 tbsp sugar

Ajitama (soft eggs)

  • 4 large eggs

Miso tare

  • 240ml reserved chashu braising liquid
  • 120ml shiro (white) miso
  • 2 slices bacon

Broth and assembly

  • 1.9 litres chicken stock (homemade or low-salt)
  • 340g dried ramen noodles
  • 80g enoki mushrooms
  • 4 spring onions, finely chopped
  • nori, sweetcorn and beansprouts, to taste

Method

Chashu

  1. Heat the oven to 145ºC. Combine the soy, mirin, sake and sugar.
  2. Put the pork belly in a baking dish, pour over the marinade and cover tightly with foil.
  3. Braise for about 2 hours, turning occasionally, until very tender. Remove the pork and chill; cool the liquid, skim the fat and reserve.

Ajitama

  1. Boil the eggs for 6 minutes 30 seconds, plunge into iced water, then peel.

Miso tare

  1. Combine 240ml of the reserved braising liquid with the miso in a small pan and warm over a low heat, gently dissolving the miso.
  2. Add the bacon, cover and simmer on the lowest heat for 1 hour, keeping the volume constant, then discard the bacon.

Assemble

  1. Cook the noodles to packet instructions (about 4 minutes) and drain.
  2. Bring the chicken stock to a simmer. Halve the eggs lengthways. Slice the chashu about 5mm thick and warm briefly in the broth.
  3. Put 4 tbsp miso tare in each warmed bowl, add about 475ml hot stock, stir and taste, adjusting with more tare as needed.
  4. Add the noodles, then top with pork, egg halves and mushrooms. Garnish with spring onions (and nori, sweetcorn or beansprouts if using) and serve immediately.