High-Protein Japanese Miso Ramen
A proper miso ramen — chashu pork belly, marinated soft egg, bamboo shoots, and a deep white-miso broth — that delivers 61 grams of protein per bowl. This is the highest-protein ramen in the East Asian volume.
Miso Ramen's Origins
Miso ramen (miso rāmen) originated in Sapporo, Hokkaido in the late 1950s, reportedly when a restaurant owner added miso to chicken broth at a customer's request. Hokkaido's cold winters demanded a heartier broth than the clear tonkotsu or shoyu styles of southern Japan — miso, with its depth and body, became the answer.
White miso (shiro miso) ferments for a shorter period than red, giving it a sweeter, milder flavour with less saltiness. It pairs exceptionally well with pork fat — which is why chashu pork belly has become the canonical topping. The marinated egg (ajitsuke tamago) adds another protein hit while the soy-mirin brine turns the white amber and the yolk jammy.
Most restaurant ramen sits around 25–30g of protein. This recipe triples that by using a protein-forward topping ratio: more chashu, more egg, less noodle.
Ingredients
- 400g pork belly, skin-on
- 2 large eggs
- 180g fresh ramen noodles
- 3 tbsp white miso paste
- 1 litre chicken stock
- 4 tbsp soy sauce (divided)
- 2 tbsp mirin (divided)
- 1 tbsp sesame oil
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 100g bamboo shoots, sliced
- 2 spring onions, sliced thin
- 1 sheet nori, halved
- 1 tsp white sesame seeds
- 2 tsp neutral oil
Timing
Instructions
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1Chashu pork (do this 2+ hours ahead or the day before): Roll pork belly tightly skin-side out and tie firmly with kitchen twine at 2cm intervals. Season with salt. Heat neutral oil in an oven-safe pot over high heat and sear the roll until deeply golden on all sides, about 8 minutes total. Add 2 tbsp soy sauce, 1 tbsp mirin, and enough water to half-cover. Cover with a lid and braise in a 150°C oven for 2 hours. Remove from braising liquid, cool, then slice into 1.5cm coins.
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2Marinated eggs: Bring a small pot of water to a rapid boil. Lower eggs gently and cook exactly 6 minutes 30 seconds for a jammy yolk. Transfer immediately to an ice bath for 5 minutes. Peel carefully. Mix 2 tbsp soy sauce + 1 tbsp mirin in a small zip bag, add peeled eggs, and marinate for at least 30 minutes (up to overnight). The whites turn pale brown; the yolk becomes custardy.
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3Miso broth: In a medium saucepan, heat sesame oil over medium heat. Sauté garlic and ginger for 90 seconds until golden. Pour in chicken stock and bring to a simmer. Remove from heat, then whisk in miso paste until fully dissolved and smooth. Do not boil after adding miso — heat kills the probiotic enzymes and the flavour flattens.
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4Noodles: Bring a pot of unsalted water to a full boil. Cook ramen noodles according to packet — fresh noodles typically need 2–3 minutes, dried 4–5. Drain well and divide between two pre-warmed deep bowls.
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5Assemble: Ladle hot miso broth over noodles. Arrange 3–4 chashu slices, one halved marinated egg (cut side up to show the yolk), bamboo shoots, spring onion, a half-sheet of nori, and a pinch of sesame seeds in each bowl. Serve immediately — ramen waits for no one.
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*These statements have not been evaluated by the Food and Drug Administration. Nutritional values are estimates based on standard ingredient databases and may vary depending on specific brands, preparation methods, and portion sizes. This content is for informational purposes only.
