This is more approachable version of miso ramen. One anyone can make. And it doesn’t take 2 days. Sometimes you just can’t wait 2 days for soup.
Miso ramen is one serious bowl of soup
The Japanese have taken miso ramen to almost mythical status. Real miso ramen is an incredible experience. If you ever get to Japan, seek it out. On the surface it seems so simple. Noodle soup. A little pork belly. An egg. But as with many things Japanese, it is not easy. Every ingredient is perfect going in. And when it all comes together. Wow. I like perfect. Who doesn’t? But perfect is hard. I don’t always have time for perfect. And that’s what this miso ramen recipe is about. It’s way closer than the run of the mill recipes out there. Way better. It’s really good. But it’s not quite the “I’m pulling out all the stops and spending the whole weekend making a bowl of soup” perfect.
If you want to go all the way with ramen, it’s awesome. Read about it here. It’s for the truly dedicated. That’s a nice way of saying crazy like me. But if you want to go there it’s worth it. So worth it.
Miso ramen is about building flavour
This recipe is about building pork flavour. Start by braising pork belly. The braising liquid becomes flavour base. Bacon jacks up the flavour base. Layer on layer on layer. It’s not true tonkatsu but it does have big pork taste. And that’s a huge part of miso ramen. This is miso ramen for the rational. For the sane. For those that have not yet received their Level Three OCD cooking badge. It’s for those that have to have a ramen fix but don’t have 2 days to make it. Until you go all the way, this one is going to wind up on the short list of your favourite ramen recipes.
