Ingredients
Scale
- 500g fresh ramen noodles (or black udon pasta)
- 2 pieces (120g each) chashu pork, slow-braised in soy, mirin, sake, garlic & star anise
- 2 large egg yolks
- 1 tsp gochugaru (Korean chili flakes)
- 1 tbsp chipotle powder
- 2 tbsp赤miso (red miso paste)
- 1 tbsp toasted sesame oil
- 2 cups rich pork or chicken dashi
- Salt to taste
- 1 tbsp cornstarch + 1 tbsp water (for glossy noodle glaze)
- Garnish: micro shiso, fried lotus root chips, black garlic slices, edible gold dust, chili oil drizzle
Instructions
- Prepare miso base: Simmer dashi, then whisk in red miso, gochugaru, chipotle, sesame oil, and soy sauce. Keep warm.
- Cook noodles: Boil fresh noodles per package instructions, drain, and toss with cornstarch slurry for shininess.
- Poach yolks: Submerge egg yolks in 65°C water bath for 45 mins for custardy texture.
- Reheat chashu and slice thinly.
- Assemble: Divide noodles into bowls, ladle hot broth over, top with chashu, yolk, garnishes.
- Serve immediately with chili oil on side.
Notes
- For authentic cyberpunk aesthetic, use activated charcoal or squid ink to blacken noodles.
- Egg yolk can be poached in sous-vide for perfect viscosity.
- Chashu can be made 2 days ahead — reheats beautifully.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Stovetop / Simmer / Poach
- Cuisine: Japanese-Fusion / Sci-Fi
- Diet: Contains: Pork, Eggs, Soy, Wheat
Nutrition
- Serving Size: 1 bowl
- Calories: 680 Kcal
- Sugar: 6g
- Sodium: 1420mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 185mg
