Pork and Miso Ramen Soup
Pork and Miso Ramen Soup
Ingredients
- 2.2 lb (1 kg) deboned pork shoulder, cut into large pieces
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 1 leek, halved lengthwise
- 1 onion, halved
- 2 carrots, cut into rounds
- 2 garlic cloves, halved
- ½ oz (14 g) dried shiitake mushrooms
- 8 cups (2 litres) low-sodium chicken broth
- 4 cups (1 litre) water
- 6 tbsp (90 ml) miso
- 1 recipe fresh ramen noodles (see recipe)
- 1 carrot, peeled and cut into thin spirals
- 1 piece (6 oz/170 g) daikon, peeled and cut into thin spirals
- 1 cup (30 g) watercress
- 4 soft-boiled eggs, halved (see note)
- Korean chili powder (gochugaru) or Espelette pepper
Instructions
- In a large pot over high heat, brown the pork in the oil. Deglaze with the soy sauce and mirin. Add the vegetables, broth and water. Bring to a boil. Simmer over low heat for 2 hours 30 minutes or until the meat is tender.
- Remove the meat from the pot. On a work surface, trim any excess fat and slice the meat. Keep warm.
- Strain the broth through a sieve. Compost the vegetables. Dissolve the miso in the hot broth without letting the liquid boil. Set aside.
Pork and Miso Ramen Soup