This hearty bowl of egg noodles is topped with crispy, golden-brown pork belly pieces, wilted pak choi leaves, and edamame beans. A fragrant miso broth, seasoned with togarashi spice and dashi granules, ties it all together. Finish it off with a drizzle of fragrant spring onion oil and a sprinkle of shredded nori for a ramen experience that’s sure to hit the spot.
Miso Pork Belly Ramen
Miso Pork Belly Ramen
with edamame beans, pak choi & a spring onion oil
Hands on Time: 30 - 55 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Dashi No Moto
- Edamame Beans
- Egg Noodles (Tai Ping)
- Miso Paste
- Nori Sheet
- Nori Sheets
- Pak Choi
- Pork Belly Pieces
- Soy Base
- Spring Onion
- Togarashi Spice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BUBBLING AWAY
Bring a pot of salted water to the boil. Blanch the halved pak choi leaves until wilted but still vibrant green, 30-60 seconds. Drain on paper towel and set aside. Add the noodles to the pot of boiling water. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
MISO EXCITED!
Return the pot to medium heat with the dashi granules, the soy base, ½ the togarashi spice (to taste), and 500ml of water. Bring to a simmer. Add the pak choi stems and simmer until al dente, 1-2 minutes. Remove from the heat. Stir through the miso paste (to taste) and cover. Reheat over a medium heat just before serving.
NOW FOR THE NORI
Place the nori sheet in a pan over medium heat. Toast until crispy, 30-60 seconds per side. Remove from the pan and roughly shred. Set aside.
PORK BELLY
Season the pork belly pieces. Return the pan to medium heat (the pork will cook in its own fat). When hot, sear the pork pieces until crispy and golden brown, 2-3 minutes per side. Remove from the pan, reserving any rendered fat, and set aside.
PUT A SPRING IN YOUR OIL
Return the pan with the rendered fat to medium heat with 20ml of oil. When hot, fry the sliced spring onion until fragrant, 1-2 minutes (shifting occasionally). Remove from the pan, reserving the oil.
RAMEN = READY!
Bowl up the egg noodles. Top with the wilted pak choi leaves, the edamame beans, the pork belly pieces, and the fried spring onion. Ladle over the hot miso broth, and drizzle over the spring onion oil (to taste). Sprinkle over the remaining togarashi spice (to taste). Garnish with the shredded nori.
Pak Choi - 100g
Egg Noodles (Tai Ping) - 1
Dashi No Moto - 5ml
Soy Base - 40ml
Togarashi Spice - 2,5ml
Miso Paste - 30ml
Nori Sheet - 1
Pork Belly Pieces - 200g
Spring Onion - 1
Edamame Beans - 40g
BUBBLING AWAY
Bring a pot of salted water to the boil. Blanch the halved pak choi leaves until wilted but still vibrant green, 30-60 seconds. Drain on paper towel and set aside. Add the noodles to the pot of boiling water. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
MISO EXCITED!
Return the pot to medium heat with the dashi granules, the soy base, ½ the togarashi spice (to taste), and 1L of water. Bring to a simmer. Add the pak choi stems and simmer until al dente, 1-2 minutes. Remove from the heat. Stir through the miso paste (to taste) and cover. Reheat over a medium heat just before serving.
NOW FOR THE NORI
Place the nori sheet in a pan over medium heat. Toast until crispy, 30-60 seconds per side. Remove from the pan and roughly shred. Set aside.
PORK BELLY
Season the pork belly pieces. Return the pan to medium heat (the pork will cook in its own fat). When hot, sear the pork pieces until crispy and golden brown, 2-3 minutes per side. Remove from the pan, reserving any rendered fat, and set aside.
PUT A SPRING IN YOUR OIL
Return the pan with the rendered fat to medium heat with 40ml of oil. When hot, fry the sliced spring onion until fragrant, 1-2 minutes (shifting occasionally). Remove from the pan, reserving the oil.
RAMEN = READY!
Bowl up the egg noodles. Top with the wilted pak choi leaves, the edamame beans, the pork belly pieces, and the fried spring onion. Ladle over the hot miso broth, and drizzle over the spring onion oil (to taste). Sprinkle over the remaining togarashi spice (to taste). Garnish with the shredded nori.
Pak Choi - 200g
Egg Noodles (Tai Ping) - 1
Dashi No Moto - 10ml
Soy Base - 80ml
Togarashi Spice - 5ml
Miso Paste - 60ml
Nori Sheet - 1
Pork Belly Pieces - 400g
Spring Onion - 1
Edamame Beans - 80g
BUBBLING AWAY
Bring a pot of salted water to the boil. Blanch the halved pak choi leaves until wilted but still vibrant green, 30-60 seconds. Drain on paper towel and set aside. Add the noodles to the pot of boiling water. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
MISO EXCITED!
Return the pot to medium heat with the dashi granules, the soy base, ½ the togarashi spice (to taste), and 1.5L of water. Bring to a simmer. Add the pak choi stems and simmer until al dente, 2-3 minutes. Remove from the heat. Stir through the miso paste (to taste) and cover. Reheat over a medium heat just before serving.
NOW FOR THE NORI
Place the nori sheets in a pan over medium heat. Toast until crispy, 30-60 seconds per side. Remove from the pan and roughly shred. Set aside.
PORK BELLY
Season the pork belly pieces. Return the pan to medium heat (the pork will cook in its own fat). When hot, sear the pork pieces until crispy and golden brown, 2-3 minutes per side. Remove from the pan, reserving any rendered fat, and set aside.
PUT A SPRING IN YOUR OIL
Return the pan with the rendered fat to medium heat with 60ml of oil. When hot, fry the sliced spring onion until fragrant, 1-2 minutes (shifting occasionally). Remove from the pan, reserving the oil.
RAMEN = READY!
Bowl up the egg noodles. Top with the wilted pak choi leaves, the edamame beans, the pork belly pieces, and the fried spring onion. Ladle over the hot miso broth, and drizzle over the spring onion oil (to taste). Sprinkle over the remaining togarashi spice (to taste). Garnish with the shredded nori.
Pak Choi - 300g
Egg Noodles (Tai Ping) - 1
Dashi No Moto - 15ml
Soy Base - 120ml
Togarashi Spice - 7,5ml
Miso Paste - 90ml
Nori Sheets - 2
Pork Belly Pieces - 600g
Spring Onion - 1
Edamame Beans - 120g
BUBBLING AWAY
Bring a pot of salted water to the boil. Blanch the halved pak choi leaves until wilted but still vibrant green, 30-60 seconds. Drain on paper towel and set aside. Add the noodles to the pot of boiling water. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
MISO EXCITED!
Return the pot to medium heat with the dashi granules, the soy base, ½ the togarashi spice (to taste), and 2L of water. Bring to a simmer. Add the pak choi stems and simmer until al dente, 2-3 minutes. Remove from the heat. Stir through the miso paste (to taste) and cover. Reheat over a medium heat just before serving.
NOW FOR THE NORI
Place the nori sheets in a pan over medium heat. Toast until crispy, 30-60 seconds per side. Remove from the pan and roughly shred. Set aside.
PORK BELLY
Season the pork belly pieces. Return the pan to medium heat (the pork will cook in its own fat). When hot, sear the pork pieces until crispy and golden brown, 2-3 minutes per side. Remove from the pan, reserving any rendered fat, and set aside.
PUT A SPRING IN YOUR OIL
Return the pan with the rendered fat to medium heat with 80ml of oil. When hot, fry the sliced spring onion until fragrant, 1-2 minutes (shifting occasionally). Remove from the pan, reserving the oil.
RAMEN = READY!
Bowl up the egg noodles. Top with the wilted pak choi leaves, the edamame beans, the pork belly pieces, and the fried spring onion. Ladle over the hot miso broth, and drizzle over the spring onion oil (to taste). Sprinkle over the remaining togarashi spice (to taste). Garnish with the shredded nori.
Pak Choi - 400g
Egg Noodles (Tai Ping) - 1
Dashi No Moto - 20ml
Soy Base - 160ml
Togarashi Spice - 10ml
Miso Paste - 125ml
Nori Sheets - 2
Pork Belly Pieces - 800g
Spring Onion - 1
Edamame Beans - 160g
Woolies Products in this dish
