The Art of Making Spicy Miso Ramen: A Culinary Journey Across Cultures

As I stand at my cooking station, I'm excited to share with you the recipe for one of my favorite dishes - Spicy Miso Ramen. This dish is not only delicious, but it's also a testament to the power of culinary anthropology, where we learn about cultures through food. As a Chinese-American kid who grew up cooking Japanese cuisine, I've always been fascinated by the similarities and differences between two culinary traditions.

To make this dish, I start by preparing the ingredients. The first step is to cook the kombu, a type of seaweed that's commonly used in Japanese cuisine. I don't want to overcook the kombu because its natural flavors are best extracted when it's cooked for just a few minutes. The outer layer of the kombu is the part that contains the most flavor and aroma, which we'll use as the base for our broth. I break off a piece of the kombu and add it to the pot, along with some herbs and spices. The enemy of kombu is boiling water, so I'm going to simmer this mixture instead.

As the kombu simmers, I cook my noodles according to package instructions. I'm using fresh ramen noodles that can be found at most Asian grocery stores or made from scratch. While the noodles are cooking, I prepare the chassiu, a type of braised pork belly that's commonly used in Chinese cuisine. To make the chassiu, I roast the pork belly over red hot coals to give it a nice char, then braise it in a mixture of soy sauce, sugar, and spices. This dish is a classic example of how two cultures can come together to create something new and delicious.

Now that my broth and noodles are cooked, I'm ready to assemble the dish. I slice the chassiu into thin strips and prepare some soy egg, which is a type of marinated egg that's commonly used in Chinese cuisine. To make the soy egg, I marinate raw eggs in a mixture of soy sauce, vinegar, and spices, then cook them in hot oil until they're set. This dish is not only delicious, but it's also a great way to add protein and texture to our ramen.

As I plate up my Spicy Miso Ramen, I want to highlight the importance of balance in flavor. The broth needs to have a good balance of sweet, salty, savory, and umami flavors, which is why I've added so many ingredients to it. The kombu provides a rich, earthy flavor, while the herbs and spices add a bright, freshness to the dish. The chassiu adds a rich, meaty flavor that's balanced by the sweetness of the soy sauce.

One of the things I love about cooking is the ability to learn about cultures through food. When you cook a dish like this Spicy Miso Ramen, you're not just cooking a meal - you're learning about the history and traditions behind it. In Chinese culture, chassiu is often served at special occasions like weddings and holidays, while in Japanese cuisine, miso ramen is a beloved comfort food that's enjoyed by people of all ages.

Finally, I want to share with you some tips for making the best Spicy Miso Ramen. First, use high-quality ingredients - fresh kombu, juicy pork belly, and fragrant herbs are essential to a great broth. Second, don't be afraid to experiment and adjust the flavors to your liking. The beauty of this dish is that it's flexible and can be tailored to suit any taste preferences. Finally, remember that the best ramen is made with love and care - take the time to prepare each ingredient carefully, and you'll be rewarded with a delicious meal that's sure to please.

And there you have it - my recipe for Spicy Miso Ramen. This dish is not only delicious, but it's also a testament to the power of culinary anthropology. By learning about different cultures through food, we can gain a deeper understanding of the world around us and appreciate the beauty of diversity in all its forms. So go ahead, give this recipe a try - I promise you won't be disappointed!

"WEBVTTKind: captionsLanguage: entoday i'm making a classic japanese miso ramen with chassiu pork belly now the chinese may have invented ramen originally but over the past century the japanese have taken the dish perfected it and really popularized it around the world now it's time for me to show you how to make it in your kitchen what's happening guys i am jet tila and this is ready jet cook where i show you how to make some of my favorite asian dishes from pantry to plate let's get cooking all right miso ramen so i'm gonna talk about miso and pork belly when we get into the kitchen but we gotta spend some time on kombu so this is a giant kelp leaf grows in the ocean you take it and you dry it and it becomes this that drying process creates this natural sea salt it's been done this way by fishermen for a thousand years the amazing flavor this gives is actually what msg was synthesized to actually taste like but this is savory in its most natural form we are using kombu for the savory profile and it really is the essence of umami the word umami literally translates to the spirit of flavor that's how important it is and that's what kombu is going to give us i'll show you how to use it in the kitchen pork belly miso so for the miso ramen i need pork belly make sure to get skinless pork belly because those skins will not break down in time it'll be chewy like rubber bands and also i'm using red miso also known as akami so there's three levels of fermentation white yellow red basically the more fermented the more pungent the more salty i'm going with red because it has the most flavor the most punch and i think it's super delicious so lots to do but we're gonna make it very simple there are four very popular styles of ramen and they're basically classified by their broths so first we're going to be making miso ramen today which uses miso as the primary ingredient in flavoring the second would be shio which is the japanese word for salt so salt basically flavors the broth which obviously has bones in it and then there's shoyu which is the japanese word for soy sauce you have a dark soy sauce broth and then there's tonkutsu broth which is a very fatty bone broth all very popular today we're going to be making a miso broth and we're actually going to start with a soy sauce marinade to cook the chassiu which is the pork belly which is the same marinade which we're going to marinate those eggs i'm gonna teach you how to make those really cool uh ramen eggs that are just soft in the middle and coated with soy sauce so uh in a cold saucepan we are going to start with sake and you know a lot of japanese chefs work in formulas right meaning i'm going to go about two-part sake or one part soy which makes it really easy to kind of think about measuring and then the rest will be sugar because i want a balance of flavors we've got the flavorings and now we're going to need the aromatics so the aromatics for this soy broth is going to be ginger and whenever you're cutting ginger for a marinade or a quick broth we don't really have to worry about you know perfect cuts we just want to expose as much surface area as possible and with scallions i'm just going to chop these in half because we're going to end up removing these later ginger scallions and then finally a little water to dilute and give me more base for the bellies and the eggs so we're going to get the soy broth overheat we want to dissolve that sugar and then we're going to divide it in half half this broth is going to be for the pork and the other half is going to marinate the eggs and i'm going to show you how to make those really cool ramen eggs that you see it's a very fun little tip what i'm going to do is insert the little pin inside the bottom part of the egg and i mean bottom the wide side because an egg kind of tapers into kind of like a point we want that bottom side and all i'm going to do is take a little pin to the top of that and then poke a little hole there's a natural little air pocket in there and what i'm going to do is relieve the pressure from that air pocket and also this allows the hot water to get in there to help kind of poach that egg out so that's all we're doing we're going to do that to every single egg and you won't lose any egg that way that's going to get the hot water in there and allow you to make a perfectly boiled six minute egg once i've poked the air hole in i'm just going to lower the eggs into boiling water for six minutes that's gonna give you that soft yolk in the middle without the yolk setting up and i'm actually dropping these eggs right in from the refrigerator no need to room temp them that soft creamy center of the egg is a six minute egg from a cold egg in the fridge eggs are cooking away for six minutes and i'm gonna separate half this soy broth now to marry those peeled eggs in and then use the other half to start poaching the pork belly i just warmed this broth enough to dissolve the sugar i'm gonna be pulling half of it out for the eggs and cooling it all right so soy broth is good for eggs i'm gonna start working on the pork belly i'm trying to be thoughtful about order of operations i wanted to get to the raw pork at the end so i don't cross-contaminate and we're gonna start poaching this in the liquid you may see pork belly in ramen that's rolled you can absolutely roll this and tie it and poach it but i actually like the planks when you see the planks of pork belly you may know the word charsey from chinese roast pork it's the same concept except this is the japanese method of braising charts to you versus roasting it as they would in cantonese cuisine these need to braise for about two and a half hours you have two choices they can go stovetop or you can cover them tightly with foil put it in like a 325 oven for about two and a half hours and you're golden so we're set up for miso broth but first i want to spend a second on the eggs after six minutes these eggs are done and what i want to do is stop the cooking process as fast as possible which means an ice bath so these will go into the ice bath we'll let those relax a bit until they are room temp and then we'll peel them so here in the center of my board i've got the broth that we made that the pork belly is simmering in currently i have peeled the eggs that we've cooked for six minutes and look at how gorgeous these eggs come out when you poke that little hole and you cook it just for six minutes so these are gonna swim right in that soy broth and what it's really doing at the end of the day is just creating flavor for that egg and making them nice and beautiful because after they live in that broth for and i would recommend at least 10 hours check that out man look at the difference in color you can't oversteep because you're not cooking anymore you're just creating a beautiful what i call a soy ramen egg we're gonna need the soy eggs in a minute to finish this ramen for now let me actually get you into the miso ramen broth i've got three pots on the stove i just want to explain what they are this is the pork belly that's simmering away i've got a center pot to actually cook the ramen noodles and this is the little sauce pan we're going to be building our ramen broth in i'm heating this saucepan up i'm going to put just a tiny bit of high temperature oil in there just to saute the pork up so ramen is supposed to be a rich luxurious dish i'm always looking for a fattier ground pork i like to brown this pork because it builds more layers of flavor caramelizing basically pulled all the sugars and those meaty smoky notes out so this is going to be the base of our ramen we've got a lot of things going on in here so i'm going to toast up these shiitake mushrooms this is gonna beef up even more savoriness i want garlic for that kind of deep earthiness now i'm gonna take the widest part of my knife smash that flat you have to keep in mind everything that's going into this ramen broth is not going to be pulled out so make sure you cut things fine enough to sit in this ramen broth because we are not straining this out at all so i want to get this all sauteed up all right i'm going to be adding ginger now and i want the ginger pretty fine so i'm gonna use my handy box grater plastic tip just take some plastic lay it over the small smooth holes don't even bother peeling your ginger you just want to grate it right onto the plastic and this works amazingly because all the fiber ends up here and all my usable ginger pulp is right there grab that and marry that in there i mean as you can see i'm building layers of flavor the mushrooms the ginger the garlic and now the scallions i mean i'm only getting so much amazing flavor out of there so i need scallions for the broth and i'm gonna want some scallions for garnish so uh if there was smell-o-vision you would be getting roast pork and ginger and garlic and now scallions check out the pan with me the whole idea here was to cook that pork and really start blooming all the flavors in this pan but i don't want this broth to come to a boil so i'm gonna reduce my heat and start adding my liquids now and the base liquid here is going to be chicken stock you can absolutely make your own chicken stock but i'm using a box stock going for a bit of water so this is the point we bring in our red miso when you buy your miso i really want you to taste the miso on its own because i think it's important to understand what each ingredient brings to the dish and the best way for me to describe miso flavor first i would say it tastes like soy sauce because it shares so many ingredients with soy sauce but i think it has more body to it right and it has even a deeper savoriness without having all that salt you can see how rich this broth is becoming i'm gonna add some sesame oil for aroma not too much and i like the spice of a chili garlic sauce so with the chili garlic sauce you can see the connection between cultures with chili garlic sauce with soy sauce the ginger and the noodles it's a pretty amazing story kind of similar to sushi because sushi was actually a chinese way to preserve fish and then the japanese took it and made it this amazing phenomenon this is mirin which is a sweetened rice wine which gives you a very kind of nice tone of sweetness i'm going to be adding white pepper salt and then one more hit of sweetness to balance out all those flavors just a little bit of sugar i know it seems like there's a lot of ingredients but ramen i think is part alchemy part art as much as it is you know a culinary feat the last ingredient i'm gonna add is our kombu i want you to remember this boiling is the enemy of kombu so there's a specific reason i'm putting it in at the end as the temperature rises i do want to cook all the ingredients in here but i don't want to cook the kombu too much because the flavors you're trying to get out of kombu are those outer layers of that kind of dried natural sea salt you don't want to get down into the green because it starts to taste a little too strong let me show you what the kombu looks like in the actual parts of it that i'm trying to extract flavor from so this is a big kelp leaf and as you can see these dry beautiful almost sea salt patches on here that and the outer layer is the flavor i'm trying to extract whenever you cook any of my recipes taste the ingredients by themselves to understand what they add to the dish i mean it's like part sea salt and amazing amount of savoriness and that's what we're going for right here so i'm just gonna break a bit off and i'm gonna add the kombu to the broth and we're just gonna let that simmer remember the enemy of kombu is boiling so this is gonna simmer for a few minutes i'm gonna cook my noodles off and i'm gonna pull this amazing dish together ramen bridges two culinary cultures that i'm fascinated with one i come from which is the chinese and the other i grew up cooking which was the japanese you know chinese american kid going to japanese culinary school and cooking japanese food this is the dish that bridges it you know i've always been in search of the perfect chasseu and in my chinese side makes red roasted sweet chasiyu the japanese training has taught me how to make you know this perfect ramen chassis when it comes to making broth all these ingredients are shared between two cultures it's very similar to cultural anthropology right i'm obsessed with understanding the cultures better through trying to find the best version of the dishes the miso ramen broth has simmered for about 10 to 20 minutes i have noodle boiling water going i want to cut my chatsu and get that ready look at that oh yeah that's what i'm talking about right there so with the chassiu you could actually cool it and hold it in the fridge and cut it as you're using it i'm going to be using it fresh right out of the pot and what i'm going to do now is just slice a few tiles off to prepare it for the bowl and i'll probably do three to five so four is a bad luck number in china and japan no i can't help it i'm sorry whenever there's chassis i need to eat it noodle water's going these are fresh ramen noodles you can find them at the store if you're using dry that's okay too if you're in a pinch any egg or wheat noodle is going to be fine i'm going to load an order into my noodle basket that's going to go right in so these noodles will cook for about two minutes and i want them on the al dente side so we're getting very close to plate up i want to set up my bowl and my garnishes this is your last chance to finalize your ramen broth so give it a good taste and adjust as you need here there are all those layers of the herbs spice and sweetness so it's got to be a very balanced flavor noodles are in we're going to ladle in the warm broth and i'm going to leave the kombu and the mushrooms in the broth i'm not serving those but those are going to continue to give flavor to the broth let's lay in the tiles of pork belly i'm going to show you that soy egg and i've actually taken these out of the fridge and let them warm up a little bit don't put them in the ramen super cold so i'm just gonna slide my knife in that's what i'm talking about i'm gonna tuck those in a little bit of bean sprout scallions and i like to finish with nori and just kind of like a little deck of cards i'm just going to tuck it right in there just a reminder friends this recipe is better the next day meaning the chassiu can be cooled served the next day the eggs also marinated for the next day and the longer this broth goes the better and you've actually learned three recipes in one the ramen eggs are fantastic for breakfast the cha see you can be for anything for noodles fried rice or eaten over white rice and this broth is just a fantastic base for anything you want to eat with it don't be jealous the crew is so mad right now you have no idea so there it is we have made spicy miso ramen with homemade chassis together i hope i've inspired you to tackle this dish or if you're out eating ramen next time please order the miso ramen we'll see you guys next time on ready jet cook youtoday i'm making a classic japanese miso ramen with chassiu pork belly now the chinese may have invented ramen originally but over the past century the japanese have taken the dish perfected it and really popularized it around the world now it's time for me to show you how to make it in your kitchen what's happening guys i am jet tila and this is ready jet cook where i show you how to make some of my favorite asian dishes from pantry to plate let's get cooking all right miso ramen so i'm gonna talk about miso and pork belly when we get into the kitchen but we gotta spend some time on kombu so this is a giant kelp leaf grows in the ocean you take it and you dry it and it becomes this that drying process creates this natural sea salt it's been done this way by fishermen for a thousand years the amazing flavor this gives is actually what msg was synthesized to actually taste like but this is savory in its most natural form we are using kombu for the savory profile and it really is the essence of umami the word umami literally translates to the spirit of flavor that's how important it is and that's what kombu is going to give us i'll show you how to use it in the kitchen pork belly miso so for the miso ramen i need pork belly make sure to get skinless pork belly because those skins will not break down in time it'll be chewy like rubber bands and also i'm using red miso also known as akami so there's three levels of fermentation white yellow red basically the more fermented the more pungent the more salty i'm going with red because it has the most flavor the most punch and i think it's super delicious so lots to do but we're gonna make it very simple there are four very popular styles of ramen and they're basically classified by their broths so first we're going to be making miso ramen today which uses miso as the primary ingredient in flavoring the second would be shio which is the japanese word for salt so salt basically flavors the broth which obviously has bones in it and then there's shoyu which is the japanese word for soy sauce you have a dark soy sauce broth and then there's tonkutsu broth which is a very fatty bone broth all very popular today we're going to be making a miso broth and we're actually going to start with a soy sauce marinade to cook the chassiu which is the pork belly which is the same marinade which we're going to marinate those eggs i'm gonna teach you how to make those really cool uh ramen eggs that are just soft in the middle and coated with soy sauce so uh in a cold saucepan we are going to start with sake and you know a lot of japanese chefs work in formulas right meaning i'm going to go about two-part sake or one part soy which makes it really easy to kind of think about measuring and then the rest will be sugar because i want a balance of flavors we've got the flavorings and now we're going to need the aromatics so the aromatics for this soy broth is going to be ginger and whenever you're cutting ginger for a marinade or a quick broth we don't really have to worry about you know perfect cuts we just want to expose as much surface area as possible and with scallions i'm just going to chop these in half because we're going to end up removing these later ginger scallions and then finally a little water to dilute and give me more base for the bellies and the eggs so we're going to get the soy broth overheat we want to dissolve that sugar and then we're going to divide it in half half this broth is going to be for the pork and the other half is going to marinate the eggs and i'm going to show you how to make those really cool ramen eggs that you see it's a very fun little tip what i'm going to do is insert the little pin inside the bottom part of the egg and i mean bottom the wide side because an egg kind of tapers into kind of like a point we want that bottom side and all i'm going to do is take a little pin to the top of that and then poke a little hole there's a natural little air pocket in there and what i'm going to do is relieve the pressure from that air pocket and also this allows the hot water to get in there to help kind of poach that egg out so that's all we're doing we're going to do that to every single egg and you won't lose any egg that way that's going to get the hot water in there and allow you to make a perfectly boiled six minute egg once i've poked the air hole in i'm just going to lower the eggs into boiling water for six minutes that's gonna give you that soft yolk in the middle without the yolk setting up and i'm actually dropping these eggs right in from the refrigerator no need to room temp them that soft creamy center of the egg is a six minute egg from a cold egg in the fridge eggs are cooking away for six minutes and i'm gonna separate half this soy broth now to marry those peeled eggs in and then use the other half to start poaching the pork belly i just warmed this broth enough to dissolve the sugar i'm gonna be pulling half of it out for the eggs and cooling it all right so soy broth is good for eggs i'm gonna start working on the pork belly i'm trying to be thoughtful about order of operations i wanted to get to the raw pork at the end so i don't cross-contaminate and we're gonna start poaching this in the liquid you may see pork belly in ramen that's rolled you can absolutely roll this and tie it and poach it but i actually like the planks when you see the planks of pork belly you may know the word charsey from chinese roast pork it's the same concept except this is the japanese method of braising charts to you versus roasting it as they would in cantonese cuisine these need to braise for about two and a half hours you have two choices they can go stovetop or you can cover them tightly with foil put it in like a 325 oven for about two and a half hours and you're golden so we're set up for miso broth but first i want to spend a second on the eggs after six minutes these eggs are done and what i want to do is stop the cooking process as fast as possible which means an ice bath so these will go into the ice bath we'll let those relax a bit until they are room temp and then we'll peel them so here in the center of my board i've got the broth that we made that the pork belly is simmering in currently i have peeled the eggs that we've cooked for six minutes and look at how gorgeous these eggs come out when you poke that little hole and you cook it just for six minutes so these are gonna swim right in that soy broth and what it's really doing at the end of the day is just creating flavor for that egg and making them nice and beautiful because after they live in that broth for and i would recommend at least 10 hours check that out man look at the difference in color you can't oversteep because you're not cooking anymore you're just creating a beautiful what i call a soy ramen egg we're gonna need the soy eggs in a minute to finish this ramen for now let me actually get you into the miso ramen broth i've got three pots on the stove i just want to explain what they are this is the pork belly that's simmering away i've got a center pot to actually cook the ramen noodles and this is the little sauce pan we're going to be building our ramen broth in i'm heating this saucepan up i'm going to put just a tiny bit of high temperature oil in there just to saute the pork up so ramen is supposed to be a rich luxurious dish i'm always looking for a fattier ground pork i like to brown this pork because it builds more layers of flavor caramelizing basically pulled all the sugars and those meaty smoky notes out so this is going to be the base of our ramen we've got a lot of things going on in here so i'm going to toast up these shiitake mushrooms this is gonna beef up even more savoriness i want garlic for that kind of deep earthiness now i'm gonna take the widest part of my knife smash that flat you have to keep in mind everything that's going into this ramen broth is not going to be pulled out so make sure you cut things fine enough to sit in this ramen broth because we are not straining this out at all so i want to get this all sauteed up all right i'm going to be adding ginger now and i want the ginger pretty fine so i'm gonna use my handy box grater plastic tip just take some plastic lay it over the small smooth holes don't even bother peeling your ginger you just want to grate it right onto the plastic and this works amazingly because all the fiber ends up here and all my usable ginger pulp is right there grab that and marry that in there i mean as you can see i'm building layers of flavor the mushrooms the ginger the garlic and now the scallions i mean i'm only getting so much amazing flavor out of there so i need scallions for the broth and i'm gonna want some scallions for garnish so uh if there was smell-o-vision you would be getting roast pork and ginger and garlic and now scallions check out the pan with me the whole idea here was to cook that pork and really start blooming all the flavors in this pan but i don't want this broth to come to a boil so i'm gonna reduce my heat and start adding my liquids now and the base liquid here is going to be chicken stock you can absolutely make your own chicken stock but i'm using a box stock going for a bit of water so this is the point we bring in our red miso when you buy your miso i really want you to taste the miso on its own because i think it's important to understand what each ingredient brings to the dish and the best way for me to describe miso flavor first i would say it tastes like soy sauce because it shares so many ingredients with soy sauce but i think it has more body to it right and it has even a deeper savoriness without having all that salt you can see how rich this broth is becoming i'm gonna add some sesame oil for aroma not too much and i like the spice of a chili garlic sauce so with the chili garlic sauce you can see the connection between cultures with chili garlic sauce with soy sauce the ginger and the noodles it's a pretty amazing story kind of similar to sushi because sushi was actually a chinese way to preserve fish and then the japanese took it and made it this amazing phenomenon this is mirin which is a sweetened rice wine which gives you a very kind of nice tone of sweetness i'm going to be adding white pepper salt and then one more hit of sweetness to balance out all those flavors just a little bit of sugar i know it seems like there's a lot of ingredients but ramen i think is part alchemy part art as much as it is you know a culinary feat the last ingredient i'm gonna add is our kombu i want you to remember this boiling is the enemy of kombu so there's a specific reason i'm putting it in at the end as the temperature rises i do want to cook all the ingredients in here but i don't want to cook the kombu too much because the flavors you're trying to get out of kombu are those outer layers of that kind of dried natural sea salt you don't want to get down into the green because it starts to taste a little too strong let me show you what the kombu looks like in the actual parts of it that i'm trying to extract flavor from so this is a big kelp leaf and as you can see these dry beautiful almost sea salt patches on here that and the outer layer is the flavor i'm trying to extract whenever you cook any of my recipes taste the ingredients by themselves to understand what they add to the dish i mean it's like part sea salt and amazing amount of savoriness and that's what we're going for right here so i'm just gonna break a bit off and i'm gonna add the kombu to the broth and we're just gonna let that simmer remember the enemy of kombu is boiling so this is gonna simmer for a few minutes i'm gonna cook my noodles off and i'm gonna pull this amazing dish together ramen bridges two culinary cultures that i'm fascinated with one i come from which is the chinese and the other i grew up cooking which was the japanese you know chinese american kid going to japanese culinary school and cooking japanese food this is the dish that bridges it you know i've always been in search of the perfect chasseu and in my chinese side makes red roasted sweet chasiyu the japanese training has taught me how to make you know this perfect ramen chassis when it comes to making broth all these ingredients are shared between two cultures it's very similar to cultural anthropology right i'm obsessed with understanding the cultures better through trying to find the best version of the dishes the miso ramen broth has simmered for about 10 to 20 minutes i have noodle boiling water going i want to cut my chatsu and get that ready look at that oh yeah that's what i'm talking about right there so with the chassiu you could actually cool it and hold it in the fridge and cut it as you're using it i'm going to be using it fresh right out of the pot and what i'm going to do now is just slice a few tiles off to prepare it for the bowl and i'll probably do three to five so four is a bad luck number in china and japan no i can't help it i'm sorry whenever there's chassis i need to eat it noodle water's going these are fresh ramen noodles you can find them at the store if you're using dry that's okay too if you're in a pinch any egg or wheat noodle is going to be fine i'm going to load an order into my noodle basket that's going to go right in so these noodles will cook for about two minutes and i want them on the al dente side so we're getting very close to plate up i want to set up my bowl and my garnishes this is your last chance to finalize your ramen broth so give it a good taste and adjust as you need here there are all those layers of the herbs spice and sweetness so it's got to be a very balanced flavor noodles are in we're going to ladle in the warm broth and i'm going to leave the kombu and the mushrooms in the broth i'm not serving those but those are going to continue to give flavor to the broth let's lay in the tiles of pork belly i'm going to show you that soy egg and i've actually taken these out of the fridge and let them warm up a little bit don't put them in the ramen super cold so i'm just gonna slide my knife in that's what i'm talking about i'm gonna tuck those in a little bit of bean sprout scallions and i like to finish with nori and just kind of like a little deck of cards i'm just going to tuck it right in there just a reminder friends this recipe is better the next day meaning the chassiu can be cooled served the next day the eggs also marinated for the next day and the longer this broth goes the better and you've actually learned three recipes in one the ramen eggs are fantastic for breakfast the cha see you can be for anything for noodles fried rice or eaten over white rice and this broth is just a fantastic base for anything you want to eat with it don't be jealous the crew is so mad right now you have no idea so there it is we have made spicy miso ramen with homemade chassis together i hope i've inspired you to tackle this dish or if you're out eating ramen next time please order the miso ramen we'll see you guys next time on ready jet cook you\n"