Japanese Ramen Noodle Soup (Printable Version)
Rich Japanese noodle soup with miso broth, tender pork, soft-boiled eggs, and fresh toppings in every satisfying bowl.
# 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, for garnish
# Directions:
01 - Heat sesame oil in a large pot over medium heat. Add minced garlic and sliced ginger, sautéing until fragrant and lightly golden, about 2 minutes.
02 - Pour in the chicken or pork broth, soy sauce, miso paste, and mirin. Stir until the miso dissolves completely. Bring to a gentle simmer and cook for 20 minutes to develop depth of flavor. Strain through a fine-mesh sieve to remove solids, then return the clear broth to the pot and keep warm.
03 - Prepare the ramen noodles according to package instructions until al dente. Drain thoroughly and divide evenly among four serving bowls.
04 - Soft-boil the eggs by gently lowering them into boiling water for exactly 6 minutes, then transfer to an ice bath. Once cooled, peel and halve lengthwise. Slice the cooked pork belly or chicken breast. Prepare the shiitake mushrooms, bamboo shoots, spring onions, and nori strips.
05 - Ladle the hot strained broth over the noodles in each bowl. Artfully arrange the sliced meat, halved eggs, mushrooms, bamboo shoots, nori strips, spring onions, and corn kernels on top. Finish with a sprinkle of toasted sesame seeds and serve immediately while steaming hot.
# Expert Hints:
01 -
- The broth layers soy, miso, and sesame into something that tastes like it simmered all day but only takes thirty minutes.
- Toppings are completely flexible so you can raid your fridge and still end up with a stunning bowl.
- It converts easily to vegetarian, which means everyone at your table gets fed happy.
02 -
- Straining the broth is not optional because those garlic and ginger pieces will distract from the clean slurping experience you want.
- Add miso paste after removing the broth from heat if you want to preserve its live cultures and delicate flavor.
03 -
- Marinate your soft boiled eggs in a mixture of soy sauce and mirin for a few hours beforehand and they become the most coveted item on the table.
- Toast your sesame seeds in a dry pan for one minute right before serving because that tiny step doubles their flavor.