Black Market Ramen
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Firing up the stove
Deep miso broth with pork belly, corn, scallion, nori and chili oil.
Notes
For richer broth, simmer a piece of kombu in the stock for 10 minutes, then remove before adding miso.
RECIPE CARD
Black Market Ramen
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Ingredients
4 cups Chicken stock
1 cup Dashi or water
3 Tbsp White or yellow miso
1 Tbsp Soy sauce
1 Tbsp Mirin
1 tsp Sesame oil
1 tsp Grated ginger
1 clove Garlic, grated
8 oz Ramen noodles
8 oz Cooked pork belly, sliced
1 cup Corn kernels
2 Soft-boiled eggs
2 Green onions
2 sheets Nori
2 Tbsp Chili crisp
1 tsp Rice vinegar
Instructions
Bring stock and dashi to a gentle simmer. Add ginger and garlic.
Whisk miso with a ladleful of hot broth in a bowl, then return it to the pot. Add soy, mirin and sesame oil. Do not hard-boil after adding miso.
Cook ramen noodles separately according to package directions. Drain well.
Warm pork belly and corn in the broth for 1–2 minutes.
Divide noodles between bowls. Pour in broth and toppings.
Add halved soft-boiled egg, green onion, torn nori and chili crisp. Finish with rice vinegar.
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