Authentic Shoyu Miso Ramen Inspired by Restaurants

Ingredients 0/14

Step 1

Heat your oven to 275°F (135°C). Soak the black fungus in a big bowl of water while you prepare the pork belly. Mix together mirin, half a cup of soy sauce, half a cup of brown sugar, chopped green onions, onion, and garlic in an oven-safe pot. Bring this mixture to a boil over high heat.

Step 2

Take the pork belly and roll it up skin-side down, then tie it tightly with butcher’s twine. Nestle it into the pot with the soy mixture, partially cover with a lid, and pop it into the oven. Let it bake low and slow for about 4 hours, or until the pork is tender and reaches 145°F (63°C) inside.

Step 3

While the pork cooks, boil some water and gently cook your eggs for 8 to 10 minutes so the yolks are just set. Transfer them to an ice bath for a minute, then peel. Marinate the peeled eggs in a mix of soy sauce, water, and brown sugar, covering the container with a damp paper towel. Pop it in the fridge for at least 4 hours or overnight.

Step 4

After soaking, drain the fungus and add it to the pork belly pot. Cover and chill for a few hours or overnight to let the flavors meld. When you’re ready to make the broth, skim the fungus out and put it in a pot with 8 cups of water, some pork fat from the pot, soy sauce, and miso paste. Bring this to a boil.

Step 5

Take the pork belly out, slice off the skin, and cut the meat into bite-sized pieces. Cook your ramen noodles in boiling water until they’re tender but still have a nice bite, about 3 minutes, then drain. To assemble, place a few slices of nori in each bowl, add the noodles, arrange halves of marinated eggs and pork belly slices, scatter some fungus and green onions on top, and pour over the hot broth. Add a few naruto slices for the finishing touch, and let everything sit for a few minutes before digging in.