1. Add 1 tablespoon of tare to a ramen bowl. Add 1 full ladle of ramen broth, approximately 1 cup. 00:24
2. Add a generous amount of cooked ramen noodles to the broth. There should be enough to rise slightly above the surface of the broth. Lay 2 to 3 pieces of roasted and grilled pork belly on top of the noodles. 00:59
3. Gently rest 1 half of a 6-minute boiled egg on the noodles. Add a sheet of nori and a pinch of thinly sliced scallions to the bowl. Sprinkle sesame seeds over the top. Serve immediately. 01:34
What You'll Need
- Ramen bowl
- Soup ladle
- Tare (1 tablespoon)
- Miso broth (1 cup)
- Ramen noodles, cooked (1 1/2 cups)
- Pork belly, roasted and grilled (2 to 3 slices)
- 6-minute egg * (1 half)
- Nori (1 sheet)
- Scallion, thinly slices (1 large pinch)
- Back and white sesame seeds (1/2 teaspoon)
* See Chef Notes for more information
Tare (pronounced ta-reh) is a mix of flavoring agents that make up the flavor base of ramen broth. Chef Mark’s tare contains soy sauce and miso paste, which adds a salty, umami quality to the ramen. As there is no absolute ratio of ingredients for ramen tare, experiment with quantities to find a combination that suits your personal taste.
Miso is a Japanese seasoning paste with a distinct “umami” flavor. Miso is made from fermenting soybeans with salt and fungus, and is commonly used to flavor sauces, spreads, soups, or pickled vegetables.
To learn how to make ramen broth from scratch, visit Chef Mark’s “Tori Miso Ramen” tutorial located at the bottom of the page.
Ramen noodles are Chinese style wheat noodles that can be found in the Asian food section of most grocery stores.
Chef Mark makes the pork garnish by slow-roasting slices of pork belly for four hours at 275 degrees. The pieces are gilled briefly after roasting to develop a slightly charred flavor.