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🇯🇵 Japanese
Big Batch Ramen Bowl
🇯🇵 Japanese
Noodles in a savory miso-soy broth topped with braised pork belly, a jammy egg, nori and spring onions. Ready in about 1 hour.
Prep 20 min Cook 40 min Serves 2 Medium Ingredients
- 🧄Garlic2 cloves, grated
- 🫙Ginger1 tsp, grated
- 🥚Eggs2
- 🧅Spring Onions2, sliced
- 🫙Soy Sauce2 tbsp
- 🍗Chicken Broth4 cups
- 🫙Miso Paste2 tbsp
- 🌾Ramen Noodles2 portions
- 🍗Pork Belly250 g, sliced
Optional extras
- 🫙Sesame Oil1 tsp
- 🫙Nori Seaweed2 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.
Chef's tip
Never boil the broth after adding miso; it dulls the flavour.
Big Batch Ramen Bowl
- Time
- 60 min
- Serves
- 2
- Level
- Medium
- Prep / cook
- 20 / 40 min
Ingredients
- 🧄 Garlic2 cloves, grated
- 🫙 Ginger1 tsp, grated
- 🥚 Eggs2
- 🧅 Spring Onions2, sliced
- 🫙 Soy Sauce2 tbsp
- 🍗 Chicken Broth4 cups
- 🫙 Miso Paste2 tbsp
- 🌾 Ramen Noodles2 portions
- 🍗 Pork Belly250 g, sliced
Optional
- 🫙 Sesame Oil1 tsp
- 🫙 Nori Seaweed2 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.
