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Pork Belly Miso Ramen

Thanks for ordering!

Ramen is by far my favorite food to eat. Even when it’s hot outside, nothing satisfies my hunger like a bowl of ramen. It starts with the noodles: we got the noodles today from Sun noodle company, based out of New York, but globally known as the best noodles available (besides ones you make yourself!). Everything else supports the stars of the show with their own unique addition. You’ll see what I mean! 

Get in there. 

For the tonkotsu broth:

Warm the broth in a small saucepot over medium heat until steam begins to rise. Don’t boil it! The delicate flavor of miso can be ruined by boiling the broth. It just needs to be warm enough to heat the other components in the bowl.

For the noodles:

Bring a large pot of water to a boil on the stove, and salt liberally. Drop the fresh noodles into the boiling water, give them a stir to separate them, and set a timer for 60 seconds. When the timer is done, strain out the noodles using a colander, and shake away any excess water. Pop them in the bowl!

For the garnishes:

Once the noodles are cooked, and the broth is hot, it’s time to decorate! Start with the pork belly. Place two slices in the center of each bowl. Then, the egg, mushrooms, menma, scallions, and nori can be placed around the pork belly. Finally, pile the mizuna, bean sprouts, and cabbage along the sides of the bowl. Once everything is in position, ladle your hot broth over the pork belly first, then around the bowl to warm everything else. Dig in!

For the bok choy and potatoes:

These components probably won’t fit in the bowl, so just warm them in the oven or microwave and enjoy them on the side!

 

I’m going to try to make a short video showing you the whole process, but I have to go pack all the orders first 🙂 Check out our instagram, and maybe you’ll be pleasantly surprised with a tutorial video!

 

Dinner served. Dinner Solved.

#weareweco

Pork Belly Miso Ramen

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