Japan

Group H | Asia

Miso ramen with pork belly

We were scared about the prospect of presenting a ramen, until we found this one from The Guardian. Crafting it isn't nearly as tactical as the style of play the Samurai Blue practice on the field.

This ramen is simple to make, but tastes anything but – miso makes the broth creamy and the chili paste gives it some extra bite. You can also swap out the pork belly for a variety of mushrooms for something more veggie friendly. U-mami!

  • Time 3hrs 30mins
  • Makes 2
  • Difficulty Professional
  • Units Imperial Metric

Ingredients

  • 1 Chicken drumstick
    1
    1
    Chicken drumstick
  • 250g Pork belly
    9oz
    250g
    Pork belly sliced
  • 4 Dried shiitake mushrooms
    4
    4
    Dried shiitake mushrooms
  • 15g Ginger
    ½ oz
    15g
    Ginger sliced
  • 3 Spring onions
    3
    3
    Spring onions
  • 1 Kombu
    1
    1
    Kombu
  • 500ml Chicken stock
    2 cups
    500ml
    Chicken stock
  • 2 Eggs
    2
    2
    Eggs
  • 1 tsp Sugar
    1 tsp
    1 tsp
    Sugar
  • 50ml Soy Sauce
    ¼ cup
    50ml
    Soy Sauce
  • 2 tbsp Red miso
    2 tbsp
    2 tbsp
    Red miso
  • 2 tbsp White miso
    2 tbsp
    2 tbsp
    White miso
  • 1 clove Garlic
    1 clove
    1 clove
    Garlic minced
  • 1 tbsp Mirin
    1 tbsp
    1 tbsp
    Mirin
  • 150g Ramen noodles
    5oz
    150g
    Ramen noodles
  • 1 tbsp Sweet corn
    1 tbsp
    1 tbsp
    Sweet corn
  • 10 Bamboo shoots
    10
    10
    Bamboo shoots
  • 1 tsp Chili flakes
    1 tsp
    1 tsp
    Chili flakes

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