Classic Japanese Miso Ramen with Soft-Boiled Eggs and Pork

Ingredients

• 2 pounds pork bones
• 4 cups chicken broth
• 4 tablespoons miso paste , white or red
• 1 pound pork belly
• 4 whole eggs
• 4 portions fresh ramen noodles
• 2 cups bok choy , chopped
• 4 sheets nori seaweed
• 2 stalks green onions , sliced
• 4 cloves garlic , minced
• 1 inch fresh ginger , sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil

Nutrition Facts

Instructions

1. 1

   In a large pot, add pork bones and cover with water. Bring to a boil, then drain and rinse bones. This removes impurities for a clearer broth.

2. 2

   Return bones to pot with chicken broth, garlic, and ginger. Simmer for 2 hours, skimming foam occasionally. Strain and discard solids.

   💡 Pro Tip: For an even richer broth, simmer for 3-4 hours on low heat.
3. 3

   While broth simmers, prepare chashu pork: score the pork belly skin, rub with salt, and roast at 400°F for 45 minutes until crispy. Let cool, then slice thinly.

4. 4

   Bring a pot of water to boil. Gently add eggs and cook for exactly 6 minutes 30 seconds for soft-boiled. Transfer to ice bath, then peel carefully.

5. 5

   In the finished broth, whisk in miso paste, soy sauce, and sesame oil. Keep warm on low heat. Do not boil after adding miso or it will lose flavor.

6. 6

   Cook ramen noodles according to package directions. Blanch bok choy in the same water for 1 minute.

7. 7

   To serve: divide noodles among 4 bowls, ladle hot broth over, and top with sliced pork belly, halved soft-boiled eggs, bok choy, nori, and green onions.