Before you start

Total: 8 h 30 min
Hands-on: 3 h 36 min
Waiting: 4 h 54 min

Includes 4 h of resting. Plan ahead: you can do it the day before or in the morning and carry on later.

I want it ready at

If you start now, it will be ready in 8 h 30 min.

4 h

4 h5 h6 h7 h8 h

Hands-onWaitingOven

Get the ingredients ready

Ingredients

Servings4

1.5 litreschicken broth (1 onion, 1 potato, 1 celery stick, 1 turnip, 1 leek, 2 carrots, 2 chicken breasts (I use breasts because I then make croquettes with them))
150 gudon noodles
2strips of nori per bowl
1boiled egg per person
—A piece of pork belly, tied so it stays round
—A tray of shiitake mushrooms
30 mlmirin
60 mlsoy sauce
2 tbspwhite miso paste

Step 1 of 6Waiting

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.

Long wait: the timer keeps running even if you close this page.

NextI boiled the eggs and let them cool.

Step 2 of 6Waiting

I boiled the eggs and let them cool.

NextI sautéed the shiitake. In the same pan I seared the piece of pork belly, then untied it and sliced it.

Step 3 of 6Hands-on

I sautéed the shiitake. In the same pan I seared the piece of pork belly, then untied it and sliced it.

NextCook the noodles separately; I set them aside.

Step 4 of 6Hands-on

Cook the noodles separately; I set them aside.

NextI mixed the mirin, soy sauce and miso.

Step 5 of 6Hands-on

I mixed the mirin, soy sauce and miso.

NextPut 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

Step 6 of 6Hands-on

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

Dinner's ready!

Miso ramen

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