recipes

Ramen with Soy-Marinated Egg and Pork Belly

March 07

This Ramen with Soy-Marinated Egg and Pork Belly is a bowl of pure comfort with a kick of flavor. The tender, caramelized pork belly and rich, umami-packed broth create the perfect base, while the jammy soy-marinated egg adds that silky, savory touch. A sprinkle of shichimi pepper gives it just the right heat, and a drizzle of sesame oil ties everything together. It’s slow-cooked, bold, and totally satisfying—your new go-to for ramen night.

Serves 4
2 hours, plus marinating time

Method

1. For the pork, start by placing the soy sauces and pork belly pieces into a large bowl. Stir to cover the pork in the mixture.
2. Place a wok over a medium heat and add two tablespoons of vegetable oil. Once hot, fry the marinated pork belly briefly for about 2 mins on each side until the meat is slightly golden and caramelised - you may need to do this in batches if your wok isn’t big enough, in which case, wipe out the pan and add another two tablespoons of vegetable oil to the wok to fry the remaining pork.
3. Add all the meat back into the wok and then add in the garlic cloves, miso and rice wine vinegar and just enough water to barely cover the meat - the quantity will depend on the size of your wok so just pour in enough to barely cover the meat. Simmer over a medium-low heat for about 45 minutes - 1 hour or until the meat is tender.
4. Remove the lid, turn the heat up slightly and cook for a further 15 - 20 minutes until the sauce has thickened up and coats the meat.
5. Remove and place on a serving plate.
6. For the broth, place the chicken stock, dried mushrooms, spring onions, ginger and star anise into a medium stockpot with a lid and place over a low heat. Bring to the boil and allow to simmer, with a lid on, for about 45 minutes to 1 hour until fragrant. Strain the stock into a clean pan to remove the aromatics and season with the soy sauce then place back over a low heat to keep warm.
7. Add the eggs to a pot of simmering water and cook for 7 minutes for soft boiled, jammy eggs.
8. Using a slotted spoon, lift the eggs out of the pot and place into a bowl of iced water. Leave for 5 minutes to cool down then peel off the skin and place the peeled eggs into a small bowl.
9. Add the dark and light soy sauces to the bowl with the eggs and top up with water to barely cover the eggs. Set aside for as long as you can, occasionally turning the eggs so that all sides get submerged in the liquid.
10. When ready to serve, cook the ramen noodles according to the packet instructions then divide the hot broth and noodles between four warmed bowls. Halve the eggs and place half into each bowl then add some pork slices to each bowl. Garnish with the sliced spring onions and bamboo shoots and finish the eggs with a shichimi pepper for a little kick. Drizzle everything with a little sesame oil to taste.

1 tbsp dark soy sauce

1 tbsp light soy sauce

1.1 lbs pork belly slices, cut into 2-inch pieces

2-4 tbsp vegetable oil

5 cloves garlic, peeled and lightly bashed with the back of a knife

2 tbsp miso paste

1 tbsp rice wine vinegar

For the ramen broth:

8.4 cups good quality chicken stock

0.7 oz dried mushrooms

3 spring onions

1 inch piece of ginger, sliced ed)

1 star anise

4 tbsp light soy sauce

For the soy marinated egg:

2 eggs

3 tbsp light soy sauce

To serve:

12.3 oz ramen noodles

3 spring onions, finely sliced and placed into iced water

2.5 oz bamboo shoots, finely julienned

Shichimi pepper, to sprinkle

Sesame oil, to season

For the pork: