Miso Ramen with Marinated Egg and Pork
A quick homemade ramen bowl with a rich broth made from miso, soy sauce, ginger, and garlic. Served with tender pork and a marinated soft-boiled egg.
- Time
- 45 min
- Serving
- 964 kcal
- Ingredients
- ≈ $1.81
- Protein
- 29 g
Ingredients
- 1 Egg noodlespack 400 g ≈ $2.50 70 g
- 2 All-purpose seasoning 3 g
- 3 Miso pasteNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 12 g
- 4 Soy sauce 25 ml
- 5 Garlic≈ $10.00 per kg 4 g
- 6 Fresh ginger≈ $8.00 per kg 5 g
- 7 Pork bellypack 600 g ≈ $4.50 100 g
- 8 Eggspack 10 pcs ≈ $1.93 1 pcs
- 9 Green onionspack 50 g ≈ $1.30 10 g
- 10 Nori seaweed 1 g
- 11 Canned sweet cornpack 340 g ≈ $1.00 30 g
- 12 Sunflower oil 5 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil an egg1 for 7 minutes, then cool and peel it.
Marinate the egg1 in half a cup of soy sauce for 20 minutes, turning occasionally.
Slice pork7 belly thinly and sear in oil for 7–8 minutes until crispy and fully cooked (no pink).
Sauté garlic5 and ginger in a pot for 1 minute.
Add 450 ml water, bouillon powder, miso paste, and the remaining soy sauce.
Simmer the broth for 5 minutes, then cook the noodles for 4–5 minutes until tender.
Transfer noodles and broth to a bowl, top with pork7, halved egg1, corn, nori strips, and green9 onions.
Tips
- Why it works
- Marinate the egg in soy sauce so it doesn't turn rubbery and absorbs the flavor. Turn it every 5 minutes.
- Substitutions
- Instead of pork belly, use Doktorskaya sausage (72 g) or ham (60 g). Replace the corn with canned peas (30 g).
- Common mistakes
- The broth can turn out too sour if you overheat the miso. Taste it after 3 minutes.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat over medium heat for 2 minutes, adding 20 ml of water.
- Serve with
- Serve with beer or cold tea. Works for a group or a quick dinner after work.
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