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PdfMomofuku-inspired with a rich, slightly sweet miso broth
Prep Time: 15 minutes
Ingredients
Miso Broth
Noodles & Toppings
Crispy Pork
Sweet-Spicy Glaze
Optional Veggies (Choose 1–2)
Make the Jammy Eggs
Bring a pot of water to a boil.
Lower eggs into the water carefully.
Boil for 6½–7 minutes.
Transfer immediately to an ice bath for 5 minutes.
Peel and set aside.
Prepare the Crispy Pork
Preheat broiler to HIGH.
Slice pork into ½-inch strips.
Pat dry and season with salt and pepper.
Toss lightly with cornstarch.
Arrange on a foil-lined sheet pan and drizzle with oil.
Broil 4–6 minutes.
Flip and broil another 3–5 minutes until browned and crisp.
Make the Sweet-Spicy Glaze
Combine chili crunch, honey, and soy sauce in a small saucepan.
Heat 30–60 seconds until gently bubbling.
Toss the crispy pork in the glaze just before serving.
Prepare the Miso Broth
Heat a small drizzle of oil in a pot.
Sauté garlic and ginger for 30 seconds until fragrant.
Add chicken broth, soy sauce, honey, rice vinegar, and chili crunch.
Simmer 8–10 minutes.
Add bok choy, cabbage, mushrooms, or other vegetables during the last 2–3 minutes if using.
Remove from heat.
In a bowl, whisk miso with about ¼ cup hot broth until smooth.
Stir the miso mixture back into the pot.
Add sesame oil, if using.
Taste and adjust:
Instructions
Cook the Noodles
Cook ramen according to package directions. Drain.
Assemble
Divide noodles among bowls.
Ladle hot miso broth over noodles.
Add vegetables.
Halve the eggs and place in bowls.
Top with sweet-spicy crispy pork.
Garnish with green onions and extra chili crunch.
Recommended Version
For the best balance of sweet, spicy, and savory:
The corn and white miso add a subtle sweetness that pairs especially well with the honey-chili glazed pork while keeping the broth rich and deeply savory. 🍜