Japanese Ramen Noodle Soup (Printer-Friendly)
A rich Japanese noodle soup with miso broth, tender pork, soft eggs, and fresh toppings in every bowl.
# What You'll Need:
→ Broth
01 - 6 cups chicken or pork broth
02 - 2 tablespoons soy sauce
03 - 1 tablespoon miso paste
04 - 2 teaspoons sesame oil
05 - 2 garlic cloves, minced
06 - 1 thumb-sized piece fresh ginger, sliced
07 - 1 tablespoon mirin
→ Noodles
08 - 14 ounces fresh ramen noodles
→ Toppings
09 - 2 soft-boiled eggs, halved
10 - 7 ounces cooked pork belly or chicken breast, sliced
11 - 3.5 ounces shiitake mushrooms, sliced
12 - 1 sheet nori, cut into strips
13 - 2 spring onions, thinly sliced
14 - 3.5 ounces bamboo shoots
15 - Corn kernels, to taste
16 - Toasted sesame seeds, to garnish
# How to Make It:
01 - Heat sesame oil in a large pot over medium heat. Add minced garlic and sliced ginger, sautéing until fragrant and lightly golden, about 1 to 2 minutes.
02 - Pour in the chicken or pork broth, then stir in soy sauce, miso paste, and mirin. Bring to a gentle simmer and cook for 20 minutes to allow the flavors to meld. Strain the broth through a fine-mesh sieve to remove solids and return the liquid to the pot. Keep warm over low heat.
03 - Gently lower eggs into boiling water and cook for exactly 6 minutes. Transfer immediately to an ice bath to stop the cooking. Once cooled, peel carefully and halve lengthwise.
04 - Prepare the ramen noodles according to package instructions until tender but still firm. Drain thoroughly and divide evenly among four serving bowls.
05 - Slice the cooked pork belly or chicken breast into thin pieces. Slice the shiitake mushrooms and cut the nori sheet into strips. Thinly slice the spring onions and have the bamboo shoots and corn kernels ready.
06 - Ladle the hot strained broth over the noodles in each bowl. Arrange the sliced meat, halved eggs, mushrooms, nori strips, spring onions, bamboo shoots, and corn on top. Finish with a sprinkle of toasted sesame seeds. Serve immediately while steaming hot.
# Expert Advice:
01 -
- The miso and soy sauce create a broth so deep and savory you will want to drink it straight from the ladle.
- It looks like it took all day but comes together in under an hour, which makes it perfect for weeknights when you need something soul warming.
02 -
- Always dissolve miso paste in a small amount of hot broth before adding it to the pot, because dumping it in directly creates stubborn lumps that ruin the texture.
- Taste the broth after simmering and before serving, because depending on your soy sauce and broth brand you may need a splash more soy or a pinch of salt to bring it alive.
03 -
- If you have time, marinate your soft boiled eggs in a mixture of soy sauce and mirin for a few hours before serving, because that transforms them into something truly special.
- A tiny drizzle of chili oil on top right before eating adds a warmth that makes the whole bowl more addictive without overpowering the delicate broth.