Restaurant-Style Ramen with Shoyu and Miso

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Step 1

Start by preheating your oven to 275°F (135°C). Soak the black fungus in a large bowl of water to rehydrate while you prep the rest. In an oven-safe pot, combine mirin, half a cup of soy sauce, half a cup of brown sugar, chopped green onions, onion, and garlic. Bring this mixture up to a boil on the stove.

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Step 2

Take the pork belly and place it skin-side down on your work surface. Roll it up lengthwise and tie it securely with butcher’s twine. Nestle the pork belly into the pot with the simmering sauce, partially cover it, and pop the whole thing into the oven. Let it bake low and slow for about 4 hours, or until the pork is super tender and reaches an internal temperature of 145°F (63°C).

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Step 3

While the pork cooks, boil a pot of water and gently add your eggs. Cook them for 8 to 10 minutes so the yolks are just set, then transfer the eggs to an ice bath to cool for a minute before peeling. Once peeled, marinate the eggs in a mix of water, soy sauce, and brown sugar, covering them with a damp paper towel in the fridge for at least 4 hours.

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Step 4

After the pork has finished cooking, drain the black fungus and add it to the pot with the pork and sauce, then refrigerate everything together for a few hours or overnight to let the flavors meld. When you’re ready to make your broth, skim the fungus from the pork liquid and transfer it to a large pot with 8 cups of water, some soy sauce, and miso paste. Bring this to a boil to create a rich, flavorful broth.

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Step 5

Remove the skin from the pork belly and slice the meat into pieces you like. Half your marinated eggs lengthwise. Cook the ramen noodles in boiling water for about 3 minutes until they’re tender but still have a bit of bite, then drain them well.

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Step 6

To assemble, place a few sheets of nori diagonally in the corner of each bowl. Add your noodles, then arrange the egg halves and pork slices in different spots. Spoon some black fungus on top, sprinkle with chopped green onions, and pour in the hot broth. Finish with a few slices of naruto, let everything sit for a couple of minutes to soak in the flavors, and enjoy!