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Honey Glazed Ramen Bowl 🇯🇵 Japanese
Noodles in a savory miso-soy broth topped with braised pork belly, a jammy egg, nori and spring onions. This honey glazed version is finished with honey. Ready in about 1 hour.
Ingredients 🫙 Honey 2 tbsp 🧄 Garlic 2 cloves, grated 🫙 Ginger 1 tsp, grated 🥚 Eggs 2 🧅 Spring Onions 2, sliced 🫙 Soy Sauce 2 tbsp 🍗 Chicken Broth 4 cups 🫙 Miso Paste 2 tbsp 🌾 Ramen Noodles 2 portions 🍗 Pork Belly 250 g, sliced Optional extras 🫙 Sesame Oil 1 tsp 🫙 Nori Seaweed 2 sheets Instructions 1 Boil the eggs 6½ minutes, cool in ice water and peel.
2 Sear the pork belly until browned, add a splash of soy sauce and a little water, and simmer until tender and glazed.
3 Heat broth with garlic and ginger; whisk in miso and soy sauce without boiling.
4 Cook the noodles, drain and divide between bowls.
5 Ladle over the broth and top with pork, halved eggs, nori, spring onions and sesame oil.
6 Brush or drizzle with honey at the end so it glazes.
Chef's tip
Never boil the broth after adding miso; it dulls the flavour.
Honey Glazed Ramen Bowl
Time 60 min
Serves 2
Level Medium
Prep / cook 20 / 40 min Ingredients 🫙 Honey 2 tbsp 🧄 Garlic 2 cloves, grated 🫙 Ginger 1 tsp, grated 🥚 Eggs 2 🧅 Spring Onions 2, sliced 🫙 Soy Sauce 2 tbsp 🍗 Chicken Broth 4 cups 🫙 Miso Paste 2 tbsp 🌾 Ramen Noodles 2 portions 🍗 Pork Belly 250 g, sliced Optional 🫙 Sesame Oil 1 tsp 🫙 Nori Seaweed 2 sheets Steps Boil the eggs 6½ minutes, cool in ice water and peel. Sear the pork belly until browned, add a splash of soy sauce and a little water, and simmer until tender and glazed. Heat broth with garlic and ginger; whisk in miso and soy sauce without boiling. Cook the noodles, drain and divide between bowls. Ladle over the broth and top with pork, halved eggs, nori, spring onions and sesame oil. Brush or drizzle with honey at the end so it glazes. 
