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Recipe: RestaurantStyle Shoyu Miso Ramen

Inspired by the shoyu ramen at my favorite ramen restaurant, this is my ideal ramen. If you want to make it pescatarian, I suggest foregoing the pork belly for bonito flakes -- just a big pinch in each bowl.

Restaurant-Style Shoyu Miso Ramen Ingredients

  • cup dried black fungus

  • 2 cups mirin

  • 1? cups soy sauce, divided

  • cup brown sugar

  • 6 green onion bulbs, chopped, divided

  • onion, coarsely chopped

  • 6 cloves garlic, peeled

  • 2 pounds skin-on, boneless pork belly

  • butchers twine

  • 4 eggs

  • 2 tablespoons brown sugar

  • 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

How to Make Restaurant-Style Shoyu Miso Ramen

  1. Preheat the oven to 275 degrees F (135 degrees C).

  2. Place black fungus in a large bowl and fill with water.

  3. 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.

  4. Place pork belly skin-side down on a flat work surface. Roll up lengthwise and wrap with butchers twine. Place pork belly in the pot with the mirin mixture and partially cover with a lid.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Remove skin from the pork belly using a knife. Chop the meat into pieces of desired thickness. Cut eggs in half lengthwise.

  11. 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.

  12. 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.

Restaurant-Style Shoyu Miso Ramen Nutritions

  • Calories: 1104.3 calories

  • Carbohydrate: 103.1 g

  • Cholesterol: 283.4 mg

  • Fat: 43.5 g

  • Fiber: 5.4 g

  • Protein: 47.1 g

  • SaturatedFat: 13.4 g

  • ServingSize:

  • Sodium: 7958.9 mg

  • Sugar: 76.7 g

  • TransFat:

  • UnsaturatedFat:

Source: RestaurantStyle Shoyu Miso Ramen

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