Kento’s Miso Ramen

Let’s face it, a good bowl of ramen is all about the thickness and richness of the soup, and this cannot be obtained rapidly. You would need several hours of cooking to obtain a good thickness, but here’s a little recipe that you can use to prepare some decent miso ramen in less than two hours:

Ingredients needed:


  • One big piece of porc belly
  • 2 garlic cloves – 2 minced, 1 pressed
  • 1 thumb-sized piece of ginger – half minced, half pressed
  • 3 big tbsp of red miso paste
  • 1 big tbsp of crushed roasted sesame seeds
  • 1 big splash of sesame oil
  • 1 big splash of soya sauce
  • 1 little splash of sake
  • 1 little tbsp of Chinese chili bean paste (Ladoubanjian)
  • 1 tbsp of sugar
  • 1.5 liter chicken stock


You can make them yourself (if you have a pasta machine and baking soda – you can find tons on recipes online), or buy them fresh/dried in asian stores. Another good option is to convince your nearby ramen bar to sell you a few portions of noodle.
If you are desperate, you can also cook thin spaghetti in water in which you’ve added a few spoons of baking soda (I know, this is heresy).

Toppings (to your liking):

  • Soybean sprouts (bleached)
  • Egg (boil approx. 6min and dip into cold water before peeling it)
  • Green onion (thinly chopped)
  • Fresh shiitake mushrooms (sliced and grilled)
  • Firm tofu (marinate in soya, mirin and sake before grilling quickly under high heat)
  • Your imagination…


Heat some vegetable oil in a pot, grill the porc belly on each side for a few minutes, deglaze with some soya sauce.

Set the porc aside, add a bit of oil and fry the garlic and the ginger for a minute.

Add all of the remaining ingredients, including the chicken stock. Stirr well until all ingredients have dissolved.

Put the piece of porc belly back in the pot and let simmer in the broth for 45 minutes minimum. Add some water if you think you won’t fill two bowls.

Taste. Add miso paste if you want it saltier, chili oil if you want it spicier, etc…

Cook the ramen noodles according to instructions.



Take out the porc belly and cut in 1/2cm-thick slices.

Fill a bowl with the broth, throw in the cooked noodles. Garnish with the slices of porc belly, the egg, some green onions, and whatever toppings you would like to try.

Then, simply enjoy!


Tip: you can replace the pork belly with 200g of minced porc meat



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