Name: Restaurant-Style Shoyu Miso Ramen
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Dried black fungus - ¼ cup; Mirin - 2 cups; Soy sauce, divided - 1 ¼ cups; Brown sugar - ½ cup; Green onion bulbs, chopped, divided - 6; Onion, coarsely chopped - ½; Garlic, peeled - 6 cloves; Skin-on, boneless pork belly - 2 pounds; Butcher's twine - 2 pounds; Eggs - 4; Brown sugar - 2 tablespoons; Miso paste - ½ cup; Ramen noodles, or to taste - 4 (3 ounce) packages; Nori (dry seaweed), quartered - 4 sheets; Naruto (fish paste stick with a red spiral pattern). sliced - 1

Ingredients for - Restaurant-Style Shoyu Miso Ramen

1. Dried black fungus ¼ cup

2. Mirin 2 cups

3. Soy sauce, divided 1 ¼ cups

4. Brown sugar ½ cup

5. Green onion bulbs, chopped, divided 6

6. Onion, coarsely chopped ½

7. Garlic, peeled 6 cloves

8. Skin-on, boneless pork belly 2 pounds

9. Butcher's twine 2 pounds

10. Eggs 4

11. Brown sugar 2 tablespoons

12. Miso paste ½ cup

13. Ramen noodles, or to taste 4 (3 ounce) packages

14. Nori (dry seaweed), quartered 4 sheets

15. Naruto (fish paste stick with a red spiral pattern). sliced 1

How to cook deliciously - Restaurant-Style Shoyu Miso Ramen

1 . Stage

Preheat the oven to 275 degrees F (135 degrees C).

2 . Stage

Place black fungus in a large bowl and fill with water.

3 . Stage

Combine mirin, 1/2 cup soy sauce, 1/2 cup brown sugar, 3 green onion bulbs, chopped onion, and garlic in an oven-safe pot over high heat. Bring to a boil.

4 . Stage

Place pork belly skin-side down on a flat work surface. Roll up lengthwise and wrap with butcher's twine. Place pork belly in the pot with the mirin mixture and partially cover with a lid.

5 . Stage

Bake in the preheated oven until pork is tender and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 4 hours.

6 . Stage

Bring a separate pot of water to a boil over high heat. Gently place eggs in the pot and cook until yolks are barely set, 8 to 10 minutes. Transfer eggs to a bowl filled with ice water. Let sit, about 1 minute. Remove from water and peel eggs.

7 . Stage

Place eggs in a container with 1 cup water, 1/2 cup soy sauce, and 2 tablespoons brown sugar. Dampen a paper towel in the mixture and use it to cover the container. Refrigerate 4 hours to overnight.

8 . Stage

Drain the fungus and add to the liquid in the pot with the pork belly. Cover with a lid and refrigerate, 4 hours to overnight.

9 . Stage

Skim fungus from the top of the pork belly mixture and place in a pot with 8 cups water; fungus should be covered in pork belly fat. Add 1/4 cup soy sauce and miso paste. Bring to a boil.

10 . Stage

Remove skin from the pork belly using a knife. Chop the meat into pieces of desired thickness. Cut eggs in half lengthwise.

11 . Stage

Bring a separate pot of water to a boil. Cook ramen in boiling water, stirring occasionally, until noodles are tender, yet firm to the bite, about 3 minutes. Drain.

12 . Stage

Place 4 slices of nori diagonally in the corner of each bowl. Place noodles on top; arrange 2 egg halves and a few pork belly slices in separate corners. Cover with black fungus, top with green onions, and pour in broth. Top each bowl with a few slices of naruto. Let sit, about 3 minutes, before serving.