Miso Recipe

Blanch bones

Place chicken carcass and pork bones in a large stockpot, cover with cold water and bring to a rolling boil. Boil 5 minutes, then drain and rinse bones to remove scum. Clean the pot.

Simmer broth

Return cleaned bones to the pot and add 2.5 L fresh water, onion (halved), garlic (crushed), smashed ginger, kombu, and dried shiitake. Bring to a gentle simmer (do not rapidly boil) and cook uncovered for 3 hours, skimming any scum every 20–30 minutes. During the last 15 minutes, remove kombu so it doesn't become slimy.

Finish broth

After 3 hours, strain broth through a fine-mesh sieve into a clean pot. Discard solids. Season with 2 tsp salt to taste. Keep 120 ml of hot broth aside to loosen the miso tare when ready to assemble.

In a bowl, whisk together white miso, red miso, soy sauce, mirin, and sesame oil. Add 120 ml of the reserved warm chicken broth and whisk until smooth and slightly runny. Taste and adjust: add more white miso for sweetness or red miso for depth. Set aside at room temperature.

Roll and tie (optional)

If desired, roll the pork belly into a log and tie tightly with kitchen twine to get even slices. This step is optional but produces neat rounds.

Place pork belly in a pot with 600 ml water, soy sauce, mirin, sake, brown sugar, crushed garlic, sliced ginger, and scallion whites. Bring to a simmer, reduce heat to low, cover partially and braise gently for 1 to 1¼ hours, turning occasionally, until fork-tender.

Remove pork and let cool slightly in the braising liquid. Reserve braising liquid; you can reduce it over medium heat to glaze slices later. When cool enough to handle, slice pork belly into 6–8 mm thick slices.

Bring a pot of water to a gentle boil. Gently add eggs and cook for 6 minutes for jammy yolks (7 minutes for slightly firmer). Meanwhile prepare an ice bath.

Transfer eggs to ice bath for 5 minutes, then carefully peel.

Combine soy sauce, mirin, water, and sugar in a container. Submerge peeled eggs in the marinade and refrigerate for at least 4 hours, ideally overnight, turning once so they marinate evenly.

Bring a large pot of water to a rolling boil. Cook ramen noodles according to package instructions (usually 2–3 minutes for fresh, 4–5 minutes for dried) until just al dente. Drain and briefly rinse under hot water if needed to separate strands.

While noodles cook, warm the broth over medium heat until steaming but not boiling. Taste and adjust seasoning with salt if needed.

In a small saucepan, lightly sauté cabbage and carrot in 1 tsp sesame oil for 1–2 minutes until just softened. Heat corn briefly (steamed or pan) until warm.

Assemble bowls

For each of 4 servings, scoop 1½ tbs miso tare into the bottom of a ramen bowl. Ladle 600 ml (about) hot broth into the bowl and whisk gently to dissolve the tare evenly. Add a portion of cooked noodles to each bowl.

Top each bowl with 2–3 slices of braised pork belly, one halved soy egg, a handful of sautéed cabbage and carrot, 2–3 tbs corn, and a sprinkle of sliced scallions and toasted sesame seeds. Drizzle ½ tsp rayu (more to taste) over each bowl for heat.

Serve immediately while hot.