Japanese Ramen Noodle Soup (Printable)
A comforting Japanese noodle soup with savory miso broth, tender pork belly, soft-boiled eggs, and fresh toppings.
# What You'll Need:
→ Broth
01 - 6 cups chicken or pork broth
02 - 2 tablespoons soy sauce
03 - 1 tablespoon miso paste
04 - 2 teaspoons sesame oil
05 - 2 garlic cloves, minced
06 - 1 thumb-sized piece fresh ginger, sliced
07 - 1 tablespoon mirin
→ Noodles
08 - 14 ounces fresh ramen noodles
→ Toppings
09 - 2 soft-boiled eggs, halved
10 - 7 ounces cooked pork belly or chicken breast, sliced
11 - 3.5 ounces shiitake mushrooms, sliced
12 - 1 sheet nori, cut into strips
13 - 2 spring onions, thinly sliced
14 - 3.5 ounces bamboo shoots
15 - Corn kernels, to taste
16 - Toasted sesame seeds, to garnish
# How-To Steps:
01 - Heat sesame oil in a large pot over medium heat. Add minced garlic and sliced ginger, sautéing until fragrant. Pour in the chicken or pork broth, soy sauce, miso paste, and mirin. Stir to combine and bring to a simmer. Cook for 20 minutes, then strain through a fine-mesh sieve to remove solids. Keep broth warm.
02 - Prepare ramen noodles according to package directions. Drain thoroughly and set aside.
03 - Soft-boil the eggs by gently lowering them into boiling water for 6 minutes. Transfer to an ice bath, peel, and halve. Slice the cooked pork belly or chicken breast and shiitake mushrooms. Cut the nori sheet into strips and thinly slice the spring onions.
04 - Divide the drained noodles among four serving bowls. Ladle the hot strained broth over each portion. Arrange sliced meat, halved eggs, mushrooms, nori strips, spring onions, bamboo shoots, and corn kernels on top. Finish with a sprinkle of toasted sesame seeds. Serve immediately while hot.
# Expert Advice:
01 -
- The miso and soy sauce combo creates a broth so layered, your guests will assume you spent all day on it.
- Toppings are totally flexible, so you can raid your fridge and still end up with something beautiful.
02 -
- Dissolve the miso paste in a ladleful of hot broth before adding it to the pot or you will chase lumps around forever.
- Straining the broth is not optional because biting into a slice of ginger halfway through ruins the whole experience.
03 -
- Warm your serving bowls with hot water before assembling so the ramen stays piping hot from first bite to last slurp.
- Taste the broth after straining and adjust salt or soy sauce before serving because broths vary wildly in seasoning strength.