Miso ramen

Method

1. First make the broth and let it simmer for about 4 h (you can make it the day before or even use ready-made broth if you like, as long as it’s low in salt). Halfway through cooking, I added the tied pork belly so it turns out tender.
2. I boiled the eggs and let them cool.
3. I sautéed the shiitake. In the same pan I seared the piece of pork belly, then untied it and sliced it.
4. Cook the noodles separately; I set them aside.
5. I mixed the mirin, soy sauce and miso.
6. Put the nori in the bowls, add some of the miso mixture, then the broth and noodles, the shiitake and the pork belly, and a little chive on top

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 520 g	100 g	% IR*	Share
Energy	160 kcal	31 kcal	8 %
Fat	2.5 g	0.5 g	4 %
of which saturates	0.9 g	0.2 g	5 %
Carbohydrate	24 g	4.6 g	9 %
of which sugars	6.9 g	1.3 g	8 %
Fibre	1.4 g	0.3 g	—
Protein	9.1 g	1.8 g	18 %
Salt	4.7 g	0.9 g	79 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Not counted (couldn't be estimated):

• A piece of pork belly, tied so it stays round

Photos