Ramen Miso

Name: Ramen Miso
Cuisine: japanese
Ingredients: 500 g pork bones; 1 L water; 2 tbsp red miso paste; 1 tbsp soy sauce; 1 tbsp mirin; 2 cm ginger, sliced; 2 cloves garlic, crushed; 200 g fresh ramen noodles; 100 g chashu pork, sliced; 1 soft‑boiled egg, halved; 30 g bean sprouts; 1 sheet nori, cut into strips

Miso Ramen

Ingredients

500 g pork bones
1 L water
2 tbsp red miso paste
1 tbsp soy sauce
1 tbsp mirin
2 cm ginger, sliced
2 cloves garlic, crushed
200 g fresh ramen noodles
100 g chashu pork, sliced
1 soft‑boiled egg, halved
30 g bean sprouts
1 sheet nori, cut into strips

Instructions

1Combine pork bones, water, ginger, garlic, and white parts of scallions in a pot; bring to a boil, then simmer gently for 2 hours, skimming the surface regularly.
2Strain the broth, discard solids, return liquid to the pot and stir in miso paste, soy sauce, and mirin until fully dissolved; keep hot.
3Cook the ramen noodles according to package instructions, then drain and rinse briefly with hot water.
4Divide cooked noodles into serving bowls and ladle the hot miso broth over them.
5Arrange chashu pork, soft‑boiled egg halves, bean sprouts, and nori strips on top of the noodles.
6Optionally drizzle a few drops of toasted sesame oil, serve immediately.

Source: llm-generated