Ramen With Soy-Braised Pork and Miso Broth

The first time I tasted truly exceptional ramen was in a tiny, hole-in-the-wall shop tucked away on a side street in Tokyo. Steam clouded the windows, and the air hummed with the satisfied slurps of locals. The broth, a deep and savory umami bomb, clung to the perfectly cooked noodles, and the tender pork belly practically melted in my mouth. It was an experience that transcended mere sustenance; it was a comforting, soul-warming embrace in a bowl, and it sparked a lifelong fascination with the art of ramen. This recipe aims to recreate a bit of that magic, combining rich soy-braised pork with a deeply flavorful miso broth for a ramen experience that’s both comforting and complex.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 30 minutes
• Servings: 1
• Yield: 1 bowl of ramen
• Dietary Type: Not specified (contains meat)

Ingredients

• Pork Rib
  • ¼ cup toasted sesame seed oil
  • 5 lbs boneless pork ribs
  • ½ cup blackening seasoning
  • 12 ounces leeks, white parts only, slivered
  • 4 ounces garlic, slivered
  • 3 ounces fresh ginger, sliced
  • 6 cups rice vinegar
  • 2 cups soy sauce
  • 2 cups sugar
• Miso Broth
  • 1 lb thick slab bacon, rind left on, cubed
  • 1 sheet kombu
  • 12 ounces miso
  • 2 ounces bonito flakes
• Ramen
  • 4 ounces wide udon noodles (Ramen noodles can be substituted)
  • 2 ounces bean sprouts
  • 1 pickled egg (store bought or homemade)
  • 1 scallion top, sliced

Equipment Needed

• Braising pan
• Fine-mesh cone strainer
• Large pot

Instructions

1. Preheat your oven to 350 degrees F.
2. Heat the sesame oil in a braising pan over medium-high heat until it begins to smoke slightly. This will help to create a good sear on the pork.
3. Season the pork ribs generously with the blackening seasoning. Make sure to coat all sides evenly.
4. Sear the pork, skin-side down, in the hot oil. The key here is to get a nice, dark crust on the skin. Don’t be afraid to let it get quite dark, as this will add tremendous flavor to the final dish.
5. When the skin begins to crackle and turn a rich brown color, flip the pork.
6. Add the slivered leeks, garlic, and sliced ginger to the braising pan around the pork.
7. Cook until the leeks begin to wilt and soften, stirring occasionally to prevent burning.
8. Add the rice vinegar, soy sauce, and sugar to the pan.
9. Stir well to dissolve the sugar, ensuring it is fully incorporated into the braising liquid.
10. Cover the braising pan tightly and bake in the preheated oven until the meat is very tender. This will take approximately 2 1/2 to 3 hours. The pork should be easily pierced with a fork, and almost falling apart.
11. Remove the pork from the braising pan and let it cool slightly. This makes it easier to handle and slice.
12. Once the pork is cool enough to handle, slice it into 1/2-inch thick slices.
13. While the pork is braising, begin the miso broth. Poach the cubed bacon in 1 quart of water for 30 minutes. This helps to render some of the fat and add depth of flavor to the broth.
14. While the bacon is poaching, soak the kombu in 2 quarts of water. Soaking the kombu releases its umami-rich compounds, which are essential for a complex and flavorful broth.
15. After 30 minutes, combine the bacon poaching liquid and the kombu soaking liquid. This forms the base of your miso broth.
16. Using a fine-mesh cone strainer, steep the miso paste and bonito flakes into the broth. This method helps to prevent the broth from becoming murky and ensures a smooth, flavorful liquid.
17. Simmer the broth very slowly for 1 hour, keeping the strainer with the miso and bonito flakes still set into it. It is crucial to keep the broth at a gentle simmer and avoid boiling, as boiling can cause the miso to become bitter and the broth to cloud.
18. After simmering for an hour, remove the strainer and the kombu from the broth.
19. Keep the broth warm until ready to assemble the ramen.
20. In a large pot, bring water to a boil.
21. Add the udon noodles and cook for about 7 minutes, or according to the package directions, until they are cooked through but still have a slight chew.
22. Strain the noodles well.
23. Place the cooked noodles in a wide serving bowl.
24. Add enough miso broth to the bowl to cover the noodles.
25. Dress the ramen with 3 slices of the soy-braised pork rib, 2 ounces of bean sprouts, 1 pickled egg (halved or quartered), and a sprinkle of sliced scallion tops.
26. Serve immediately and enjoy!

Expert Tips & Tricks

• For an even richer broth, consider adding a few dried shiitake mushrooms to the kombu soaking water.
• If you can’t find blackening seasoning, you can make your own blend using smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and pepper.
• To save time, the pork can be braised a day ahead and reheated before serving.
• Don’t be afraid to adjust the amount of miso to your liking. Taste the broth as you go and add more miso if you prefer a stronger flavor.
• For a spicy kick, add a drizzle of chili oil or a pinch of gochugaru (Korean chili flakes) to your ramen.
• Make sure to slice the pork against the grain for maximum tenderness.

Serving & Storage Suggestions

Serve the ramen immediately after assembling. This dish is best enjoyed fresh, as the noodles can become soggy if left in the broth for too long.

Leftover broth can be stored in an airtight container in the refrigerator for up to 3 days. The pork can also be stored separately in the refrigerator for up to 4 days. Reheat the broth and pork separately before assembling the ramen. Reheat the broth gently on the stovetop, and the pork can be warmed in the oven or microwave. It is not recommended to freeze the cooked noodles, as they can become mushy when thawed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	6343.9 kcal	N/A
Calories from Fat	2743 g	43%
Total Fat	304.8 g	468%
Saturated Fat	85.2 g	426%
Cholesterol	599.5 mg	199%
Sodium	51099.5 mg	2129%
Total Carbohydrate	715 g	238%
Dietary Fiber	39.3 g	157%
Sugars	448.6 g	1794%
Protein	215.6 g	431%

Note: These values are estimates based on the provided data and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Ramen: Substitute the pork ribs with firm tofu or seitan. Use vegetable broth instead of miso broth.
• Spicy Miso Ramen: Add a tablespoon or two of gochujang (Korean chili paste) to the miso broth.
• Seafood Ramen: Add shrimp, scallops, or crab meat to the ramen.
• Gluten-Free Ramen: Use gluten-free ramen noodles and tamari instead of soy sauce.
• Chicken Ramen: Use chicken thighs instead of pork ribs.
• Seasonal Variations: Add seasonal vegetables like corn in the summer or squash in the fall.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought broth to save time?
A: While homemade broth is always best, you can use a high-quality store-bought broth as a shortcut. Look for a broth that is low in sodium and rich in flavor. Consider using a combination of chicken and beef broth to add depth.

Q: What if I can’t find kombu?
A: Kombu is a key ingredient for adding umami to the broth. If you can’t find it, you can try substituting it with dried shiitake mushrooms or a small piece of dried seaweed.

Q: How do I make a pickled egg?
A: Pickled eggs are easy to make at home! Simply boil eggs, peel them, and then soak them in a mixture of vinegar, soy sauce, sugar, and spices for at least 24 hours. There are many variations of pickled egg recipes to explore online.

Q: Can I make this recipe ahead of time?
A: Yes, you can braise the pork and prepare the miso broth ahead of time. Store them separately in the refrigerator and reheat before assembling the ramen.

Q: What type of miso should I use?
A: There are many different types of miso, each with its own unique flavor. White miso is mild and slightly sweet, while red miso is more intense and salty. Experiment with different types of miso to find your favorite.

Final Thoughts

This ramen recipe is a labor of love, but the results are well worth the effort. The combination of tender soy-braised pork and rich miso broth is truly unforgettable. Don’t be afraid to experiment with different variations and substitutions to create your own signature ramen. Gather your ingredients, embrace the process, and prepare to be transported to a world of culinary delight. Share your creations and feedback; happy cooking!