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How to Make Restaurant-Style Shoyu Miso Ramen - A Step-by-Step Guide

There's nothing quite like a steaming bowl of authentic, restaurant-style ramen to warm you up on a cold day. And if you're a fan of Japanese cuisine, you'll know that finding that perfect bowl of ramen can be a real challenge. That's why we're here to help you recreate the experience at home with our recipe for Restaurant-Style Shoyu Miso Ramen.

This recipe captures the complex and rich flavors of traditional Japanese ramen, featuring a savory shoyu (soy sauce) and miso broth that's ...

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Ingredients

  • ¼ cup dried black fungus
  • 2 cups mirin
  • 1 ¼ cups soy sauce, divided
  • ½ cup brown sugar
  • 6 green onion bulbs, chopped, divided
  • ½ onion, coarsely chopped
  • 6 cloves garlic, peeled
  • 2 pounds skin-on, boneless pork belly
  • butcher's twine
  • 4 eggs
  • 2 tablespoons brown sugar
  • ½ cup miso paste
  • 4 (3 ounce) packages ramen noodles, or to taste
  • 4 sheets nori (dry seaweed), quartered
  • 1 naruto (fish paste stick with a red spiral pattern). sliced

Information

  • Prep Time: 15 mins
  • Cook Time: 4 hrs 30 mins
  • Additional Time: 4 hrs 3 mins
  • Total Time: 8 hrs 48 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 275 degrees F (135 degrees C).
  • Place black fungus in a large bowl and fill with water.
  • Combine mirin, 1/2 cup soy sauce, 1/2 cup brown sugar, 3 green onion bulbs, chopped onion, and garlic in an oven-safe pot over high heat. Bring to a boil.
  • Place pork belly skin-side down on a flat work surface. Roll up lengthwise and wrap with butcher's twine. Place pork belly in the pot with the mirin mixture and partially cover with a lid.
  • Bake in the preheated oven until pork is tender and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 4 hours.
  • Bring a separate pot of water to a boil over high heat. Gently place eggs in the pot and cook until yolks are barely set, 8 to 10 minutes. Transfer eggs to a bowl filled with ice water. Let sit, about 1 minute. Remove from water and peel eggs.
  • Place eggs in a container with 1 cup water, 1/2 cup soy sauce, and 2 tablespoons brown sugar. Dampen a paper towel in the mixture and use it to cover the container. Refrigerate 4 hours to overnight.
  • Drain the fungus and add to the liquid in the pot with the pork belly. Cover with a lid and refrigerate, 4 hours to overnight.
  • Skim fungus from the top of the pork belly mixture and place in a pot with 8 cups water; fungus should be covered in pork belly fat. Add 1/4 cup soy sauce and miso paste. Bring to a boil.
  • Remove skin from the pork belly using a knife. Chop the meat into pieces of desired thickness. Cut eggs in half lengthwise.
  • Bring a separate pot of water to a boil. Cook ramen in boiling water, stirring occasionally, until noodles are tender, yet firm to the bite, about 3 minutes. Drain.
  • Place 4 slices of nori diagonally in the corner of each bowl. Place noodles on top; arrange 2 egg halves and a few pork belly slices in separate corners. Cover with black fungus, top with green onions, and pour in broth. Top each bowl with a few slices of naruto. Let sit, about 3 minutes, before serving.

    • Nutrition

    1104 cal.

    • Total Fat: 44g
    • Saturated Fat: 13g
    • Cholesterol: 283mg
    • Sodium: 7959mg
    • Total Carbohydrate: 103g
    • Dietary Fiber: 5g
    • Total Sugars: 77g
    • Protein: 47g
    • Vitamin C: 9mg
    • Calcium: 151mg
    • Iron: 6mg
    • Potassium: 950mg

    Categories

    Broth recipes
    Noodle recipes
    Topping recipes
    Seasoning recipes
    Garnish recipes