Bunte Miso-Dashi Ramen

By Lille Hoyer

Colorful miso-dashi ramen

A multicultural surf'n'turf served in a soup bowl? Sorry, we just couldn't help it. But it also tastes really good. And sometimes a colorful mix like this is just what your stomach needs. A bit of Brussels sprouts, a little crispy pork belly...


  • 100g Brussels sprouts
  • 250g fried pork belly
  • 250g ramen noodles
  • 525ml Dashi Umami broth
  • 50g miso paste
  • soy sauce
  • 2 eggs
  • 1 spring onion
  • Ginger
  • Star anise
  • Coriander seeds
  • Brown sugar
  • Salt
  • Sugar

And so it goes:

  • This is how you cook:
  • Vacuum pack 250 g organic pork belly, four thin slices of ginger, a little star anise, a cinnamon stick, half a teaspoon of coriander seeds, 50 ml soy sauce and a pinch of salt and brown sugar and cook sous vide at 65 degrees for approx. 36 hours.
  • Then cool down in the fridge and let it solidify. Carefully remove the pork belly and cut it into cubes, roll it in starch and deep-fry it until crispy. To refine the cooking stock, let it boil down to an aromatic syrup. Now clean the Brussels sprouts well, cut them in half and roast them in a pan.
  • At the same time, cook ramen noodles in salted water according to the instructions, boil an egg until waxy and gently heat the broth. Stir in some of the miso paste well, then place the noodles in a bowl with the pork belly, the halved egg and the Brussels sprouts, pour in the broth and garnish with spring onions.