Tonkotsu miso ramen

Tonkotsu miso ramen

By
From
Ben's Meat Bible
Serves
4
Photographer
Benito Martin

Ramen has really taken off over the past few years outside of its homeland. Recently, while on a ski trip in Japan, we spent a few days in Sapporo, where an entire street is dedicated to ramen. Dotted with tiny little ramen eateries, most of which we could hardly squeeze four adults and five children into, the street had the best ramen you could ever eat. This one comes a close second...

Ingredients

Quantity Ingredient
1 x 500g boneless pork loin, rind removed
salt
freshly ground black pepper
3 tablespoons white miso paste
4 teaspoons light soy sauce
2 teaspoons sake, (optional)
1 teaspoon sugar

Broth

Quantity Ingredient
2 litres see method for ingredients
200g minced pork
6 fresh shiitake mushrooms, brushed and sliced
3-4cm piece ginger, peeled and sliced
3 garlic cloves, sliced
10 spring onions, white part sliced, green part finely sliced and reserved for garnish
piece kombu seaweed, (see note)

To serve

Quantity Ingredient
2-3 baby bok choy, sliced
100g dried wheat or soba noodles
2 soft-boiled eggs, peeled and halved
2 nori sheets, shredded
2 teaspoons sesame seeds

Method

  1. Season the pork with salt and pepper. Heat a small non-stick frying pan over medium–high heat and cook the pork for about 10 minutes, until well browned and cooked through. Set aside.
  2. In a large stockpot over medium–high heat, bring all the ingredients for the broth, apart from the spring onion greens, to the boil. Reduce the heat and simmer for 20 minutes. Strain the broth into a bowl and return it to the stockpot. Stir the miso paste, soy sauce, sake and sugar into the broth and heat gently over low heat, taking care not to bring the stock up to the boil. Taste and adjust the seasoning if required.
  3. Blanch the baby bok choy in a saucepan of boiling water for 1 minute. Drain and refresh under cold running water, then set aside. Cook the noodles according to their packet directions, then drain and divide between 4 large bowls, along with the bok choy. Slice the pork and add to the bowls. Place the eggs, nori, sesame seeds and reserved spring onion greens on top, then ladle over the miso tonkotsu broth to serve.

Note

  • Kombu is dried kelp seaweed and is available from most Asian supermarkets or Japanese food stores.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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