Homemade Chashu Miso Ramen Recipe

There’s something undeniably magical about creating a steaming bowl of homemade chashu miso ramen, where every ingredient comes together like a perfectly orchestrated symphony of flavors in your very own kitchen.

In my opinion, there are not many foods that can match the comforting depth of homemade chashu miso ramen. This rich dish features a savory base of either chicken or pork broth, combined with miso paste, soy sauce, and a touch of sesame oil.

I love how the flavors meld so perfectly with tender chuashu pork and fresh ramen noodles. With its well-balanced blend of protein and fiber, thanks to ingredients like soft-cooked eggs and bean sprouts, it’s a comfortably wholesome meal that I enjoy with great enthusiasm.

Ingredients

• Chicken or Pork Broth: Base for umami-rich flavor; protein and collagen sources.
• Miso Paste: Fermented soybeans; adds salty depth and probiotics.
• Ramen Noodles: Wheat-based; provides carbohydrates and chewy texture.
• Chashu Pork: Tender, flavorful; rich in protein and fats.
• Soft-Cooked Eggs: Creamy protein source; complement the broth’s richness.
• Sesame Oil: Nutty aroma; enhances flavor profile with healthy fats.
• Scallions: Fresh greens; add crunch and mild onion flavor.

Ingredient Quantities

• 4 cups chicken or pork broth
• 2 cups water
• 2 tablespoons miso paste (white or red)
• 2 tablespoons soy sauce
• 1 tablespoon sake
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 4 servings fresh ramen noodles
• 200g chashu pork, thinly sliced
• 4 soft-cooked eggs, halved
• 1 cup bean sprouts
• 1 sheet nori, cut into strips
• 2 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Optional: Chili oil, to taste

How to Make this

1. In a large pot, place the chicken or pork broth with the water. Heat over medium until the mixture is combined and starts to simmer gently.

2. Blend the miso paste, soy sauce, sake, sesame oil, and sugar into the broth until it is all dissolved. Don’t let the broth boil; keep it warm over low heat.

3. Prepare the fresh ramen noodles as per the instructions on the package. Once done, drain them, rinse them quickly in cold water, and set them aside.

4. Evenly arrange the cooked noodles in four serving bowls.

5. Scoop the prepared miso broth over the noodles, making sure each bowl receives its fair share.

6. Place the slices of chashu pork atop each bowl so that they are fanned out in an attractive manner.

7. Put two halves of a soft-boiled egg into each bowl.

8. Add a small number of beansprouts to every bowl, holding them to one side for presentation.

9. Top with nori strips, cut scallions, and toasted sesame seeds.

10. Immediately serve, and for those who want more heat, have optional chili oil nearby. Enjoy your bowl of homemade chashu miso ramen!

Equipment Needed

1. Large pot
2. Stove
3. Measuring cups and spoons
4. Blender or whisk
5. Strainer or colander
6. Cutting board
7. Knife
8. Serving bowls (4)
9. Ladle
10. Tongs or chopsticks (for arranging noodles and toppings)

FAQ

• What type of miso paste should I use? You can use either white or red miso paste. White miso is typically sweeter and milder, while red miso is stronger and more pungent.
• How do I make the soft-cooked eggs? Boil eggs for 6-7 minutes, then transfer to an ice bath to stop cooking. Once cooled, peel and halve them.
• Can I use store-bought chashu? Yes, store-bought chashu is convenient, or you can make your own if you prefer.
• Is it necessary to add sake? Sake adds depth and a touch of sweetness, but you can omit it if you prefer or substitute with mirin.
• What can I use instead of fresh ramen noodles? Dried ramen noodles or even egg noodles can be used as alternatives.
• How do I assemble the ramen bowl? Place cooked noodles in bowls, ladle over broth, and top with chashu pork, eggs, bean sprouts, nori, scallions, and sesame seeds.
• Can I make it spicy? Add chili oil to taste for a spicy kick.

Homemade Chashu Miso Ramen Recipe Substitutions and Variations

Use vegetable broth instead of chicken or pork broth for a vegetarian version.
Dry sherry or white wine can be used in place of sake.
You can use a combination of soy sauce and tahini or a soy sauce-based miso substitute for miso paste.
If you lack fresh ramen noodles, use spaghetti instead.
Grilled tofu can be substituted for chashu pork if you’re looking for a vegetarian version.

Pro Tips

1. Enhance the Broth: For a deeper umami flavor, simmer the broth with kombu (dried kelp) for about 20 minutes before adding the miso mixture, then remove the kombu. You can also add dried shiitake mushrooms to the simmering broth for extra richness.