Miso Pork Ramen

Prep Time: 15 minutes
Cook Time: 30 minutes (plus 12 hours (for bone broth)
Serves: 2 with leftover broth

We adapted this Miso Pork Ramen recipe and used the big ole bone we saved from our Tacos Al Pastor recipe. You can substitute chicken broth if you are skipping the bone-broth prep; however, it really does add a deep richness that puts this almost on the same level as some of my favorites like Ippudo in New York and Ginza Izakaya in Atlanta. We filled up two bowls that were bigger than our heads and ate without talking as we slurped and smiled so I think this one is totally worth sharing.

Adapted from Grilled Cheese Social’s Miso pork ramen

Bone Broth Ingredients

• bone saved from 5lb pork shoulder

• 1 onion, cut in half

• 4 ounces mushrooms, chopped

Ramen Ingredients

• 4” x 5” piece of dried wakame seaweed

• 1 tablespoon fish sauce

• 2 tablespoons unsalted butter

• ¼ cup scallions, finely chopped

• 1-inch fresh ginger, peeled and minced

• 1 tablespoon garlic, minced

• ¼ tsp red pepper flakes

• fine sea salt

• 4 ounces mushrooms, chopped

• 2 strips of bacon, diced or cut into ½-inch pieces (we also added any extra scraps that could be trimmed off of the bone before making the broth)

• ⅔ cup miso

• 3 cups bone broth

• 3 cups chicken broth

• 2 tablespoons soy sauce

• 2 servings of dried ramen noodles

Serving Ingredients

• soft boiled egg

• corn

• scallions

• chili garlic oil 

Bone Broth Preparation

1. Fill a large pot with cold water. Add bone.

2. Bring to a boil and immediately remove from heat. This should bring most of the scuzz and fat to the surface — we don’t want this stuff.

3. Dump the water and scuzz, and rinse bone under cold water, scraping away any bits of meat and congealed blood.

4. Wipe out the pot, return the bone, and cover with cold water. Add onion and mushrooms and bring to a rolling boil.

5. Keep the rolling boil for 12 hours, adding water every half hour or so to make sure the stock never completely boils out.

6. In the final half-hour, reduce broth to 3 cups.

Ramen Preparation

1. The broth only renders 3 cups and needs additional salt, so make dashi to add to the bone broth and chicken stock. In a small saucepan, add 2 cups of water, add the seaweed and the fish sauce and bring it just to a boil before removing from heat. Let cool slightly and then strain.

2. Place a large pot over medium heat. Add butter, scallions, ginger, garlic, red pepper flakes, and a pinch of salt. Cook garlic and scallions until they have softened but not browned, about 1-2 minutes.

3. Add the mushrooms, bacon, and any pieces of pork salvaged from the bone. Stir and allow the fat to render until this mixture is cooked, about 2 minutes.

4. Add the miso and stir. (if you don’t have miso, you can substitute ½ cup of tahini and 2 tablespoons of soy sauce)

5. Pour the pork broth, chicken stock, and dashi on top and stir everything together. Let this simmer for 10 minutes.

6. Pour in dried noodles and immerse them in the broth. Cook for about 4 minutes, stirring occasionally until they're cooked through.
   

To Serve

Divide the broth between two deep bowls and add a soft-boiled egg to each bowl. Serve immediately with additional toppings of corn, scallions, and chili garlic oil.

Back to Recipe Grid →