Teriyaki Pork Miso Ramen
This ramen is so incredibly flavourful, which is surprising given that the broth comes together in just 5 minutes. The secret weapon is instant dashi, which packs an umami-packed punch that makes any broth taste like it’s been simmering for hours. You can buy instant dashi online or in most Asian supermarkets. This is the one I use.
I’ve chosen pork as my protein but you could swap it for chicken, beef or even tofu. Just toss it in the 3-ingredient teriyaki sauce and you’re golden. Finish with your favourite toppings and enjoy!
- Prep Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 1x
For the broth:
- 1l dashi (made from instant dashi powder)
- 30g white miso paste
- 30g good-quality tahini
- 2 tbsp dark soy sauce
- 10g fresh ginger, minced
- 2 large garlic cloves, minced
For the pork:
- vegetable oil
- 250g pork mince
- 2 tbsp dark soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
For the ramen:
- 2 eggs
- 2 pak choi, halved lengthways
- 175g dried ramen noodles
- 2 nori sheets, cut into small pieces
- 2 spring onions, thinly sliced
- sprinkle of sesame seeds
- Bring the dashi to a simmer in a saucepan set over a medium-high heat.
- Meanwhile, place the white miso paste, tahini, dark soy sauce, ginger and garlic in a heatproof bowl and whisk to combine. Add a ladleful or two of the hot dashi and whisk until smooth, then transfer the contents of the bowl back into the dashi, whisking continuously. taste as season with salt, if necessary (this will depend on the strength of your dashi). This is your broth, which you can set aside for later. Note: it will split as it cools, this is normal.
- Prep your toppings: bring a medium saucepan of water to a boil over medium-high heat. Blanch the pak choi for 1 minute, then transfer to a bowl of ice water (to stop the cooking process) and drain.
- Bring the same water back to a boil (it will be green but that’s ok). Using a slotted spoon and working one at a time, carefully lower the eggs into the water. Cook for 6 ½ mins then transfer to a bowl of ice water. Once cooled, peel and set aside.
- Onto the pork. Heat a splash of vegetable oil in a frying pan or wok set over a medium-high heat. Add the pork mince and cook until there are no pink bits left. Add the dark soy sauce, mirin and sugar and cook for a further 2 mins, or until reduced and caramelised. Set aside.
- Finally, bring some fresh, salted water to a boil in a small saucepan. Cook the noodles according to the package instructions then drain.
- Once you’re ready to assemble, bring the broth to a simmer. Divide the noodles between the bowls and add ladlefuls of the hot broth. Top with the pak choi, pork, egg, nori and spring onions and finish with a sprinkle of sesame seeds, then tuck in and enjoy.
You can buy instant dashi online or in most Asian supermarkets. This is the one I use.