---
title: Miso Ramen
servings: 4
prep time: 30 minutes
cook time: 150 minutes
source: https://mycibora.com/recipes/miso-ramen
---

Gather @chicken wing{600%g}, @ramen noodle{400%g}, @spring onion{4%stalk} and @sweet corn{1%can}.

Roll the @pork belly{500%g} tightly, tie with string, and simmer it with the chicken wings, @ginger{20%g} and 2.5 litres of water. Skim, then cook gently, partly covered, for 2 hours. ~{2%hours}

Lift out the pork and marinate it in the @soy sauce{4%tbsp} and @sake{3%tbsp} while the broth finishes. Strain the broth and keep it hot.

Lower the eggs into boiling water for exactly 7 minutes, then plunge into iced water and peel. Halve just before serving. ~{7%minutes}

Fry the @garlic{3%clove} in @sesame oil{1%tbsp} in a small pan for 1 minute, then work in the @miso paste{5%tbsp} and a ladle of broth to make a loose tare. ~{1%minutes}

Whisk the miso tare back into the pot of broth, season with a splash of the pork marinade and @salt{} to taste, and keep just below a boil.

Cook the noodles in plenty of unsalted boiling water until just springy, about 2 minutes for fresh, then drain hard. ~{2%minutes}

Divide the noodles between deep bowls, pour over the broth, and top with sliced pork, @egg{4} halves, corn, scallions and a knob of @butter{40%g}.