Klasické japonské Miso Ramen s vejci s měkkým vařením a vepřovým masem

Ingredients

• 2 pounds vepřové kosti
• 4 cups kuřecí vývar
• 4 tablespoons miso vložit , bílá nebo červená
• 1 pound vepřový bůček
• 4 whole vajíčka
• 4 portions čerstvé ramen nudle
• 2 cups bok choy , nasekaný
• 4 sheets řasa nori
• 2 stalks zelená cibule , nakrájený
• 4 cloves česnek , mletý
• 1 inch čerstvý zázvor , nakrájený
• 2 tablespoons sójová omáčka
• 1 tablespoon sezamový olej

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.