Japanese Miso Ramen
Rich miso broth with ramen noodles, soft-boiled egg, pork belly and nori.
- 45 min
- 870 kcal / serving
- medium
- Protein
- 38 g
- Fat
- 39 g
- Carbs
- 82.5 g
Contains: gluten, soy, egg, sesame, fish, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g ramen noodles
- 3 tbsp miso paste
- 800 ml chicken broth
- 200 g pork belly, sliced
- 2 eggs
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 spring onions
- 2 sheets nori
- 1 clove garlic
Method
- Boil eggs for 7 minutes, cool in ice water and peel. Halve and set aside.
- Pan-fry pork belly slices without oil for 3–4 minutes per side until crispy.
- Heat chicken broth in a pot. Press garlic and stir in with miso paste, soy sauce and sesame oil. Do not let it boil.
- Cook ramen noodles according to package instructions and drain.
- Divide noodles among bowls and ladle hot broth over them.
- Top with pork belly, halved egg, sliced spring onions and nori.
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