Hoisin Pork Belly & Miso Ramen with Bok Choy & Soft-Boiled Eggs
Craft

Hoisin Pork Belly & Miso Ramen

with Bok Choy & Soft-Boiled Eggs

40 MIN
+$6.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

INGREDIENT IN FOCUS
A classic Japanese ramen topping, pork belly is an incredibly rich, delicious cut of meat (used to make bacon), whose high fat content allows the meat to turn perfectly tender and flavorful as it cooks and the fat renders. Here, we're coating it with a spicy-sweet glaze after roasting, then serving it over our savory broth and noodles.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1310 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Hoisin Pork Belly & Miso Ramen with Bok Choy & Soft-Boiled Eggs
Title
  • 8 oz No Added Hormones Cooked Pork Belly
  • 2 Pasture-Raised Eggs
  • ½ lb Ramen Noodles
  • 3 Tbsps East Asian-Style Sautéed Aromatics
  • 2 Scallions
  • 3 oz Radishes
  • 2 Tbsps Hoisin Sauce
  • 10 oz Baby Bok Choy
  • 1 Tbsp Sambal Oelek
  • 1 cup Chicken Bone Broth
  • 3 Tbsps Sweet White Miso Paste
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 tsp Furikake
  • 2 Tbsps Tahini
time-saving
tips & techniques
Cook the eggs
1 Cook the eggs

Place an oven rack in the center of the oven; preheat to 400°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Halve lengthwise. Season with salt and pepper.

Slice the pork belly
2 Slice the pork belly

Meanwhile, pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces.

Roast the pork belly
3 Roast the pork belly

Line a sheet pan with foil. Place the sliced pork belly on the foil; arrange in an even layer. Roast 18 to 21 minutes, or until crisp around the edges and heated through.* Transfer to a paper towel-lined plate.

*The USDA recommends reheating cooked pork to 140°F.

Prepare the remaining ingredients & make the glaze
4 Prepare the remaining ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the radishes into rounds; place in a bowl. Add the mirin and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, medium bowl, combine the hoisin sauce and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Cook the noodles
5 Cook the noodles

Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to two serving bowls. Wipe out the pot.

Make the broth & serve your dish
6 Make the broth & serve your dish

In the same pot, heat the miso paste, tahini, and sautéed aromatics on medium-high until hot. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the sliced bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the bok choy leaves are wilted. Add the bone broth (carefully, as the liquid may splatter), soy sauce, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Carefully divide the broth between the two bowls of cooked noodles. To the bowl of glaze, add the roasted pork belly; toss to coat. Serve each bowl of finished broth and noodles topped with the glazed pork belly, seasoned eggs, and marinated radishes. Garnish with the sliced green tops of the scallions and furikake. Enjoy!

Tips from Home Chefs

Cook the eggs
1 Cook the eggs

Place an oven rack in the center of the oven; preheat to 400°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Halve lengthwise. Season with salt and pepper.

2 Slice the pork belly

Meanwhile, pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces.

Slice the pork belly
Roast the pork belly
3 Roast the pork belly

Line a sheet pan with foil. Place the sliced pork belly on the foil; arrange in an even layer. Roast 18 to 21 minutes, or until crisp around the edges and heated through.* Transfer to a paper towel-lined plate.

*The USDA recommends reheating cooked pork to 140°F.

4 Prepare the remaining ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the radishes into rounds; place in a bowl. Add the mirin and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, medium bowl, combine the hoisin sauce and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Prepare the remaining ingredients & make the glaze
Cook the noodles
5 Cook the noodles

Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to two serving bowls. Wipe out the pot.

6 Make the broth & serve your dish

In the same pot, heat the miso paste, tahini, and sautéed aromatics on medium-high until hot. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the sliced bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the bok choy leaves are wilted. Add the bone broth (carefully, as the liquid may splatter), soy sauce, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Carefully divide the broth between the two bowls of cooked noodles. To the bowl of glaze, add the roasted pork belly; toss to coat. Serve each bowl of finished broth and noodles topped with the glazed pork belly, seasoned eggs, and marinated radishes. Garnish with the sliced green tops of the scallions and furikake. Enjoy!

Make the broth & serve your dish
Browse Steps
1 of 6