Miso Peanut Ramen with Pork Belly

Ingredients:

For the Broth:

• 1 tbsp sesame oil

• 2 garlic cloves, minced

• 1 tsp grated ginger

• 2 tbsp white or yellow miso paste

• 2 tbsp peanut butter (creamy, unsweetened preferred)

• 2 tsp soy sauce

• 1 tsp rice vinegar

• 1 tsp chili garlic sauce or sriracha (optional)

• 2½ cups chicken or vegetable broth

• ½ cup unsweetened soy or oat milk (or dairy milk for creaminess)

For the Pork Belly:

• Buy thinly sliced shabu style pork belly slices from your local asian mart

For the Ramen Bowl:

• 2 packs ramen noodles (discard seasoning)

• 1 soft-boiled egg (optional)

• Toppings: green onions, chili oil, sesame seeds, nori, sautéed mushrooms, bok choy, or corn

Recipe

1. Make the Broth:

1. In a medium saucepan, heat sesame oil over medium heat.

2. Add garlic and ginger, sauté ~1 minute until fragrant.

3. Stir in miso paste and peanut butter until it softens and blends.

4. Slowly whisk in broth, then soy sauce, rice vinegar, and optional chili sauce.

• you can add any vegetables you want at this point and simmer them, like mushrooms, onions, etc.

5. Simmer on low for 8–10 minutes.

6. Stir in the milk at the end to make it creamy (don’t boil after this).

7. Taste and adjust seasoning (add more miso or soy sauce if needed).

2. Cook the Ramen:

• Cook noodles in boiling water according to package instructions.

• Drain and divide into bowls.

3. Cook the Pork belly in the broth:

• Briefly dip in hot broth like shabu-style, it'll cook pretty fast maybe 15-20 seconds but it's also hard to "overcook" so you can be safe til the color changes fully

4. Assemble the Bowl:

1. Pour hot broth over the ramen noodles.

2. Add soft-boiled egg (optional) and your favorite toppings:

Scallions, seaweed, mushrooms, chili oil, sesame seeds, corn, bok choy, or crispy onions.