Quick Spicy Miso Ramen

1kg pork bones

500g pork shoulder

20g ginger, roughly sliced

4 garlic cloves, lightly crushed

4 spring onions, roughly chopped

4 dried shiitake mushrooms

2 sheets kombu

2 packs instant ramen noodles

The Soy Eggs

4 eggs

2 tablespoons mirin

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

2 tablespoons water

The Miso Tare

3 tablespoons white or red miso paste

2 tablespoons Japanese soy sauce

2 tablespoons sake

1 teaspoon sugar

10g ginger, finely chopped

2 garlic cloves, finely chopped

The Chilli Oil

2 tablespoons vegetable oil

2 tablespoons togarashi seasoning

1 teaspoon brown sugar

1 tablespoon mirin

1 teaspoon Japanese soy sauce

PREPARATION

COOKING

1. Place the pork bones, pork shoulder, dried shiitake mushrooms and kombu into a pressure cooker, cover with water and pressure cook for 5 minutes.

2. Release the pressure, drain and rinse the bones and pork to remove any impurities, then return everything to the pressure cooker with fresh water.

3. Add the ginger, garlic and spring onions, then pressure cook on high for 30 minutes.

4. Meanwhile, boil the eggs for 6½ minutes, peel and marinate them in the mirin, dark soy, light soy and water until needed.

5. Heat the miso paste, soy sauce, sake, sugar, ginger and garlic together until smooth and gently bubbling.

6. Heat the oil until just smoking, then pour it over the togarashi and brown sugar before stirring in the mirin and soy sauce to make the chilli oil.

7. Stir the miso tare into the stock, then pressure cook for a further 30 minutes.

8. Release the pressure carefully and strain the broth, discarding the solids except for the pork shoulder.

9. Shred the cooked pork shoulder into bite-sized pieces.

10. Cook the ramen noodles according to the packet instructions and divide between serving bowls.

11. Ladle the hot miso broth over the noodles and top with the shredded pork and halved soy-marinated eggs.

12. Finish with a drizzle of the chilli oil and serve immediately.

School of Wok Tips

 Blanching the bones first helps create a cleaner, clearer broth.

 White miso produces a milder flavour, while red miso creates a richer, deeper soup.

 Marinate the eggs for a few hours or overnight for the best flavour.

 The chilli oil can be made in advance and stored in the fridge for several weeks.

FAQs

Can I make this without a pressure cooker?

Yes, but you'll need to simmer the broth for several hours to achieve the same depth of flavour.

Can I use chicken instead of pork?

Yes, chicken carcasses and thighs make an excellent alternative for a lighter ramen broth.

What is togarashi?

Togarashi is a Japanese chilli seasoning blend, usually containing chilli, sesame seeds, citrus peel and other aromatic spices.