Ramen Bowl

A quick-build shoyu-style ramen with a savory soy-miso broth, jammy soft-boiled eggs, tender chashu-style pork, and springy ramen noodles. It's a weeknight-friendly shortcut version that still delivers deep umami flavor.

By YumYum Editorial · Soups & Stews

Prep: 20 min · Cook: 45 min · Total: 65 min · Serves 4

Ingredients

• 2 soft-boiled eggs, halved (7-minute eggs)
• 8 cups chicken broth
• 2 cups pork or beef broth (or additional chicken broth)
• 1/4 cup soy sauce
• 2 tbsp white miso paste
• 1 tbsp mirin
• 2 cloves garlic, smashed
• to taste 1-inch piece fresh ginger, sliced
• 1 lb pork belly or pork shoulder, sliced thin
• 2 tbsp vegetable oil
• 4 portions fresh or dried ramen noodles
• 2 cups baby spinach or bok choy
• 1 sheet nori, cut into strips
• 4 green onions, sliced
• to taste Sesame oil and chili oil, for serving

Instructions

1. Prepare soft-boiled eggs: boil for exactly 7 minutes, then transfer to an ice bath, peel, and halve.
2. Heat vegetable oil in a pan over medium-high heat. Sear the sliced pork 3-4 minutes per side until browned and cooked through; set aside and tent with foil.
3. In a large pot, combine chicken broth, pork/beef broth, garlic, and ginger. Simmer 20 minutes to infuse.
4. Strain out the garlic and ginger. Whisk in the soy sauce, miso paste, and mirin until the miso is fully dissolved. Keep the broth hot but not boiling.
5. Blanch the spinach or bok choy in the broth for 1 minute, then remove and set aside.
6. Cook the ramen noodles according to package directions in a separate pot of boiling water, then drain well.
7. Divide noodles among bowls, ladle the hot broth over top, and arrange the seared pork, halved eggs, blanched greens, nori, and green onions on top.
8. Finish each bowl with a few drops of sesame oil and chili oil to taste. Serve immediately.