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Spicy miso ramen

Published: January 28, 2021 at 3:54 PM

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Serves 4

A little effort

Total time: 4 hrs

+ marinating + chilling

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This spicy miso ramen is from the hip Japanese ramen restaurant Bone Daddies. It takes a little time but the result is worth it: rich pork broth with noodles and exotic ingredients. Prepare and marinade the eggs and the meat the night before for best results

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Try Bone Daddies' ramen recipe then check out our chicken ramen, vegetarian ramen, vegan ramen and more Japanese recipes.

Ingredients

• 400g pork

  neck or shoulder works well

• 1.25 litres hot chicken stock

  strained

• 400g fresh ramen noodles

• 200g bean sprouts

  blanched

• 200g padron peppers

  fried in a little olive oil

• 4 spring onions

  sliced

• 4 tbsp chilli oil

RAMEN EGGS

• 1 litre soy sauce
• 1 litre water
• 100g 
 caster sugar
• 4 peeled soft-boiled eggs

SPICY MISO SAUCE

• 150g white miso

• 50g 
 sweet white miso

• 50g red miso

• 40ml soy sauce

• 40ml mirin

• 15g ginger

  peeled and grated

• 25g spring onion

  chopped

• red chilli

• 2 tbsp chilli flakes

BAMBOO

• 200g cooked bamboo

  rinsed and drained (vacuum-packed cooked bamboo or tinned is fine)

• 1 tsp sesame oil

• 100ml soy sauce

• 2 tsp caster sugar

• to taste chilli flakes

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Method

• step 1

  To make the eggs, mix the soy, water and the sugar, measure out 200ml, and use this to marinate the eggs in. Overnight if possible, but for at least three hours.

• step 2

  Heat the oven to 160C/fan 140C/gas 3. Put the pork in a suitably sized casserole dish, cover with the remaining egg marinade. Bring to a gentle simmer, cover with a lid and transfer to the oven to cook for 2-3 hours until tender. Top up with water if required. Allow to cool in the cooking liquid, then wrap the meat tightly in cling film and put it in the fridge.

• step 3

  For the spicy miso sauce, blend all the ingredients until smooth. Set aside.

• step 4

  To make the bamboo, fry in the sesame oil until dry, add the other ingredients and cook until the soy sauce has evaporated and the bamboo slices are coated.

• step 5

  Prepare two large pans, one with the hot stock and another with boiling water, for cooking the noodles, and have all the ingredients to hand so you can work quickly. Remove the pork from the clingfilm, and slice thickly. Remove the eggs from the marinade.

• step 6

  Divide the spicy miso sauce between the four soup bowls and divide the hot stock equally on top. Whisk until the tare has blended into the stock, to ensure an even taste.

• step 7

  Cook the noodles, drain and divide between the four bowls. Top with the beansprouts, bamboo, halved marinated eggs, a few slices of the slow cooked pork, fried padron peppers, sliced spring onion and a tablespoon of chilli oil on top, must be served piping hot.

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