Homemade Pork Bone Miso Ramen
Warm up with this comforting homemade miso ramen, featuring a rich, savory pork bone broth, tender sliced pork, sweet corn, and a soft-boiled egg.
There is something undeniably comforting about a bowl of ramen in the middle of the night. This homemade version focuses on building a deep, soul-satisfying broth from pork bones, seasoned with savory miso paste for that classic, umami-packed flavor profile that makes ramen a beloved staple.
Ingredients
- 1 kg pork marrow bones
- 3 tbsp miso paste
- 200 g ramen noodles
- 100 g pork belly, sliced
- 1 soft-boiled egg
- 2 tbsp sweet corn
- 1 tbsp green onions, chopped
- to taste soy sauce
- to taste sesame oil
Instructions
- 1Boil the pork bones
Place the pork bones into a large pot filled with water and bring to a rolling boil. This process extracts the marrow and essence from the bones, creating the foundation for a rich and flavorful miso ramen broth.
Tip: Skim off any foam or impurities that rise to the surface to ensure a clean, clear soup base. - 2Season the broth
Add the miso paste and seasonings into the boiling pork broth. Stir thoroughly to ensure the paste is fully dissolved and evenly incorporated, creating the signature savory miso flavor.
Tip: Turn the heat down to low when adding the miso to prevent it from curdling or losing its delicate aroma. - 3Cook the ramen noodles
Boil the ramen noodles in a separate pot of water according to the package instructions until they reach the desired texture. Drain the noodles well before serving.
Tip: Avoid overcooking the noodles; they should remain firm, as they will continue to soften slightly once added to the hot soup. - 4Assemble the ramen bowl
Place the cooked noodles into a serving bowl, then ladle the hot miso pork broth over them. Ensure the noodles are submerged and the broth is steaming hot.
Tip: Pre-warm your serving bowl with hot water to keep the ramen hot for longer while you eat.
