Name: Ivan Orkin-Inspired Shoyu-Miso Ramen Bowl
Prep time: 45 min
Total time: 45 min
Yield: 3 servings
Ingredients: 6 cups chicken stock, low sodium; 2 cups dashi (kombu & bonito flake broth); 2 tbsp white miso paste; 2 tbsp soy sauce; 1 tbsp mirin; 1 tbsp toasted sesame oil; 2 tsp sugar; 9 oz fresh ramen noodles; 9 oz pork belly, skinless, sliced 1/2-inch thick; 2 tsp neutral oil (canola or grapeseed); 2 large eggs; 1 cup fresh shiitake mushrooms, sliced; 1/2 cup bamboo shoots, rinsed and sliced; 1 cup baby spinach leaves, packed; 1/2 cup scallions, thinly sliced; Nori sheets, cut into strips, for garnish; Toasted sesame seeds, for garnish; Chili oil, for drizzling (optional)

Ivan Orkin-Inspired Shoyu-Miso Ramen Bowl

miradu

Channeling Ivan Orkin’s ramen philosophy, this bowl layers a deeply savory broth with a balance of salt, fat, acid, and umami. The combination of chicken stock and dashi creates a complex, comforting base. Pork belly is seared for caramelized richness, while fresh noodles soak up all the flavors. Classic toppings—jammy eggs, shiitake, bamboo shoots, and spinach—add variety, and a drizzle of sesame oil and chili oil delivers signature aroma and heat. Finished with nori and scallions, this is a ramen bowl worthy of a ramen master’s nod, perfect for a foggy San Francisco evening.

Ingredients

Instructions

In a large pot, combine chicken stock and dashi. Bring to a gentle simmer.
In a small bowl, whisk together miso, soy sauce, mirin, sesame oil, and sugar. Add this to the simmering broth, stirring until dissolved. Taste and adjust seasoning as desired.
Heat neutral oil in a skillet over medium-high heat. Sear pork belly slices until deeply golden and caramelized on both sides, about 2-3 minutes per side. Set aside on a plate.
Bring a small saucepan of water to a boil. Gently add eggs and cook for 6.5 minutes. Transfer to an ice bath, peel, and halve.
In the simmering broth, blanch the shiitake mushrooms, bamboo shoots, and spinach for 1-2 minutes until just tender. Remove with a slotted spoon and set aside.
Cook ramen noodles according to package directions. Drain and divide among serving bowls.
Ladle hot broth over noodles. Arrange pork belly, blanched vegetables, and egg halves on top. Sprinkle with scallions, garnish with nori strips and sesame seeds, and drizzle with chili oil if desired.
Serve piping hot—slurping encouraged!