Restaurant-Style Shoyu Miso Ramen

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Inspired by the shoyu ramen at my favorite ramen restaurant, this restaurant-style shoyu miso ramen recipe is my ideal. If you want to make it pescatarian, forgo the pork belly for bonito flakes—just a big pinch in each bowl.

Submitted by Maya Papaya Zimmerman
Updated on January 28, 2025
Prep Time:
15 mins
Cook Time:
4 hrs 30 mins
Additional Time:
4 hrs 5 mins
Total Time:
8 hrs 50 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • ¼ cup dried black fungus

  • 2 cups mirin

  • 1 ¼ cups soy sauce, divided

  • ½ onion, coarsely chopped

  • ½ cup brown sugar

  • 6 green onion bulbs, chopped, divided

  • 6 cloves garlic, peeled

  • 2 pounds skin-on, boneless pork belly

  • kitchen twine

  • 4 eggs

  • 2 tablespoons brown sugar

  • ½ cup miso paste

  • 4 (3 ounce) packages ramen noodles, or to taste

  • 4 sheets nori (dry seaweed), quartered

  • 1 naruto (fish paste stick with a red spiral pattern), sliced

Directions

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

  2. Place black fungus in a large bowl; fill with water.

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

  4. Place pork belly skin-side down on a flat work surface. Roll up lengthwise; secure with twine. Place pork belly into mirin mixture; partially cover pot with lid.

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

  6. Fill a bowl with ice and cold water; set aside. Meanwhile, bring a separate pot of water to a boil over high heat; gently add eggs and cook until yolks are barely set, 8 to 10 minutes. Transfer eggs to the bowl of ice water; let sit about 1 minute. Remove eggs from water; peel.

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

  8. Drain black fungus; add to liquid in pork belly pot. Cover pot with a lid; refrigerate 4 hours to overnight.

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

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

  11. Bring a separate pot of water to a boil. Add ramen and cook until noodles are tender yet firm to the bite, stirring occasionally, about 3 minutes. Drain.

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

Cook's Note:

Use fresh ramen noodles if possible.

Nutrition Facts (per serving)

1104 Calories
44g Fat
103g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1104
% Daily Value *
Total Fat 44g 56%
Saturated Fat 13g 67%
Cholesterol 283mg 94%
Sodium 7959mg 346%
Total Carbohydrate 103g 37%
Dietary Fiber 5g 19%
Total Sugars 77g
Protein 47g 94%
Vitamin C 9mg 10%
Calcium 151mg 12%
Iron 6mg 31%
Potassium 950mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.