Ramen is one of my favorite bowl! I remember when I travel to Japan, I would see ramen restaurants every corner and the restaurants always full of customers. I think it because the weather in Japan cold in winter for most of the year and maybe that is why Japanese like to eat soups and drink hot tea instead of water to warm up their body.
Ramen is one of my favorite noodle soup. I can prepare this menu all year long and never get tired of eating this Ramen bowl.
This Miso Ramen has salty flavor from fermented soy bean, also, combine flavor from the bone broth that has a bit ginger and sweet from Mirin which made from Japanese sweet flavor. However, if you are on weight watch, you can cut out the sweet from this menu. It will not change too much in flavor.
Ingredients Portion Serving for 4 Family Members
- Ramen Noodle
- Ramen Soup
- 1/2 pound of Pork Butt Roast, cut thinly slices
- 4 large Eggs, boiled and peeled
- 1 medium of Carrot, 1/4 sliced
- 1/2 pound of Bok Choy
- 1/2 pack of Shiitake Mushroom
Before I can prepare for the Ramen bowl, I usually prepare the Ramen soup the night before. Bone broth usually take at least 8 – 12 hours. So, when prepare the soup the night before helps safe sometime for the day I prepare a ramen bowl.
Ingredients Portion for Ramen Soup Serving for 4 Family Members
- 2 pieces of Pork Bone or Beef Bone (whichever you preferred)
- 6 cups of Filtered Water
- 1 pieces of Kombu Sea Vegetable
- 3 tablespoons of Soy Sauce
- 4 tablespoons of Mirin
- 1/2 teaspoon of Coconut Sugar (or any sugar you preferred)
- 1/2 teaspoon of Ginger, minced
- 1/4 cup of White Miso Paste
Total 8 – 12 hours Preparation for Ramen Soup
- In a large soup pot, added water and bring to boil with high heat. When the water start to bubbling, added pork bone then reduce heat to medium high and let the bone simmer for 5 minutes.
- Added Kombu, soy sauce, Mirin, coconut sugar, and minced ginger. Stir until everything corporate.
- In a small mixing bowl, combined Miso paste with soup water from the pot and mixed well before pour into the pot. Let the soup simmer with low heat overnight.
- 1 hour before serving a ramen bowl, added whole piece of pork butt roast into the pot and let it simmer with medium heat for at least 1 hour.
I usually let the pork butt roast simmer for around 2 hours for tender and juicy meat.
Total 20 minutes Preparation for Ramen Bowl
- Cooked Ramen noodle (please follow the instruction how to at the back of the package you bought), usually will boil inn the water with medium heat for 5 minutes. The put them in individual serving bowl.
- Boiled vegetable: Bok Choy, Carrot and Shiitake in a small pot with medium high heat for approximately 5 minutes or until the vegetable soft and tender.
- Boiled eggs in a small pot with medium high heat for about 5-8 minutes. If they are jumbo size eggs, I will add more minutes for about 10-12 minutes to let it cook through. I get boiled eggs but the egg yolk will not fully cooked. Then peeled and cut them in half.
- Take the whole pork butt roast out of the soup pot and cut thinly slices.
- Decorate each Ramen bowl with Bok Choy, Carrots, Shiitake, Eggs, and Pork over the ramen noodle. The pour Miso soup over the pork area to give the pork more flavor.
I hope this menu will keep you busy in the kitchen and enjoy the ramen bowl in winter! You can always support us by give us a heart 💗 or share this 👉 link to your family and friends.
