Spicy Miso Ramen
Dive into a bowl of comfort with Spicy Miso Ramen, a soul-warming Japanese-inspired dish bursting with bold flavors and hearty ingredients. This recipe features tender, oven-braised pork shoulder, perfectly complemented by a rich, umami-packed broth made from miso paste, red chili paste, and chicken stock. Each bowl is layered with chewy ramen noodles, sautéed mushrooms, sweet corn, and topped with soft-boiled eggs, nori strips, and bean sprouts for added texture and taste. Garnished with cilantro and a sprinkle of sesame seeds, this spicy miso ramen is the perfect fusion of savory heat and aromatic freshness. Ready in just over two hours, it's an irresistible choice for cozy dinner nights or when you crave authentic ramen from the comfort of home. Suitable for ramen enthusiasts and spice lovers alike, this recipe is pure nourishment in every slurp!
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Recipe Information
Ingredients
- 1 pound Pork shoulder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 whole Scallions, chopped
- 2 tablespoons Red chili paste
- 3 tablespoons White miso paste
- 6 cups Chicken broth
- 3 tablespoons Soy sauce
- 4 packages Dried ramen noodles
- 1 cup Button mushrooms, sliced
- 1 cup Canned corn, drained
- 4 pieces Soft-boiled eggs
- 2 whole Nori sheets, cut into strips
- 2 tablespoons Sesame seeds
- 1 cup Bean sprouts
- 0.5 cup Cilantro, for garnish
Instructions
Preheat the oven to 325°F (165°C).
Generously rub the pork shoulder with salt. Heat 1 tablespoon of vegetable oil in a large oven-safe pot over medium-high heat.
Sear the pork shoulder on all sides until browned, about 8-10 minutes. Transfer to a plate.
In the same pot, add the remaining tablespoon of oil and sauté the garlic, ginger, and the white parts of the scallions until fragrant, about 2-3 minutes.
Stir in the red chili paste and white miso paste until combined, cooking for another 2 minutes.
Pour in the chicken broth and soy sauce, scraping up any browned bits from the bottom of the pot.
Return the pork to the pot, cover, and transfer to the oven. Braise until tender, about 1.5 hours.
Remove the pork shoulder from the pot and let cool slightly before shredding with two forks.
Meanwhile, prepare the ramen noodles according to the package instructions. Drain and set aside.
In the same pot, bring the broth to a simmer on the stove. Add the mushrooms and corn, cooking for 5 minutes.
Divide the cooked noodles among four serving bowls. Ladle the hot broth and vegetables over the noodles.
Top each bowl with shredded pork, halved soft-boiled eggs, nori strips, sesame seeds, bean sprouts, and the green parts of the scallions.
Garnish with cilantro before serving.
Nutrition Facts
Calories |
3641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 21.0 g | ||
| Cholesterol | 1144 mg | 381% | |
| Sodium | 18364 mg | 798% | |
| Total Carbohydrate | 318.2 g | 116% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 34.1 g | ||
| Protein | 212.8 g | 426% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 633 mg | 49% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 5699 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
