This ramen will smack you in the face, literally XD It’s my go-to ramen recipe and what I love about it besides being incredibly easy is the fact that you can take the base recipe and tweak it as you see fit. The only requirements are that you try to find the Hikari Miso paste (left) and Hondashi stock granules (right) that I use. I think these two ingredients will determine how similar our ramen recipes will be. You’ll see I’ve inserted them below – both were purchased from my local Asian market.

Miso Ramen Easy The Big Tasty Bite

Miso Ramen Easy The Big Tasty BiteMiso Ramen Easy The Big Tasty Bite

Recipe Video Below

I’ve listed the Miso Broth recipe, air-fried pork belly and soy-marinated eggs below but in terms of the noodles, just cook the noodles as per its packet instructions and always rinse the noodles under cold water as this will result in them being beautifully chewy.

Miso Broth

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Servings: 4 -6


  • 3 tbsp neutral vegetable oil/olive oil
  • 1 large white onion
  • 5 cloves of garlic
  • ½ - ¾ cup Miso paste start off with a cup and add according to your preference
  • ½ tsp ginger powder
  • 4 tsp Hondashi stock granules
  • 5-7 cups lukewarm water separated
  • 1 tsp brown sugar
  • 2 tsp chilli flakes
  • 1-2 tsp sesame oil
  • 1 tsp soy sauce


  • Add the raw onion and garlic to a blender and blend until smooth.
  • Add the oil, pureed garlic and onion to a large pot. I fill the blender with a cup of water to ensure I don't miss out on any of the pureed garlic and onion. Saute on medium-high for 3mins.
  • Add 1/2 cup of Miso paste and 1 cup of lukewarm water. Stir and simmer for 5mins. The Miso will start to stick to the base of the pot but don't let it burn.
  • Lower the heat. Add 5 cups of lukewarm water and the ground ginger, Hondashi stock granules, sugar, chilli flakes, sesame oil, soy sauce and simmer for 10mins.
  • The flavours of the broth will intensify the longer you allow it to simmer so add the remaining cup of water if needed. This is all about personal preference. Now your miso broth is ready. Set aside until all the other elements are ready.
  • Now you can cook your noodles per the packet instructions. The boiled eggs must be soaked in a soy, water and sugar solution for at least four hours or overnight.

Crispy Airfried Pork Belly

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Servings: 6 -8


  • 1 kg pork belly
  • 4 cups water
  • 1 tsp sea salt
  • 1 tbsp sugar
  • ½ tbsp vinegar
  • 2 tsp sea salt separated
  • 1 tsp Chinese 5 spice powder
  • 1 tsp sea salt


  • Clean the pork belly by ensuring there isn't any hair etc. on the skin.
  • In a medium saucepan add the water, salt, and sugar. Bring to a boil and place the pork belly skin side down and cook for 10mins on each side.
  • Once done, allow to cool and pat dry with kitchen paper. Using a skewer, poke lots of holes into the skin without piercing the meat.
  • Brush the pork skin with 1/2 tsp vinegar and then sprinkle with 1 tsp salt. Let it rest for 10 minutes and repeat the process.
  • Place the pork belly into the fridge, uncovered, and allow the skin to dry for a minimum of 12 to 48 hours. Wipe any unnecessary moisture off the pork belly during this waiting period.
  • Remove your pork belly from the fridge and apply the 1 tsp 5 spice and remaining salt on the sides and the bottom of the pork belly.
  • Preheat your air fryer for 5 minutes then cook the pork belly for 40 minutes at 200 C.
  • Once the pork belly is done - allow to rest for 20mins before cutting as desired.

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