Miso Clam Ramen with Pork Belly

I LOVE, LOVE, LOVE RAMEN. Ramen is hearty and warming on cold winter days, and there are so many ways to incorporate different flavors. Today, I am making Miso Clam Ramen with Pork Belly. The fatty succulence of pork belly is combined with a sweet clam in this delicious miso broth that’s perfect for any day!

Ramen reminds me of my favorite dinners after a day of skiing in Japan. Resorts like Niseko, Hakuba, and Kiroro offer some of the best snow and skiing conditions in the world. They also are home to some amazing ramen restaurants.

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Best Ramen Restaurants in Japanese Ski Towns

• Niseko, Japan // Otsukisama and Bar Moon // This unassuming spot produces simply the best ramen I have ever eaten. If you are lucky enough to visit Niseko, plan more than one trip to this special spot.
  
• Hakuba, Japan // Tottsuan // The mission to use local rice and vegetables from the Hakuba Valley leads to superior flavors across the board. Try the Seafood Soy Sauce Ramen if available.
  
• Kiroro, Japan // Ramen Mikan // I expect with the amount of development planned in the Kiroro area, the dining scene will also go through a transformation. I hope that it does not affect this quaint ramen shop specializing in soy-based broths that genuinely hit the spot after a long day on the slopes.

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Miso broth for ramen originates on the island of Hokkaido, also home to some of the biggest ski resorts in the country. It has a complex flavor that pairs well with both meat and seafood – or both in the same bowl!

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Easy Tips for Making Miso Clam Ramen with Pork Belly

Ramen may seem a little complex to make after a long day of skiing. Here are a few tips to help!

• Tip for the Pork Belly. As cooking this component of the dish is time-consuming, make this component of the dish at home when you have the time. It will last for about a week in the refrigerator (or chilled in a cooler) or up to a month in the freezer.
  
• Tip for the Clams. Do double duty! As you make or reheat your broth, use an otoshibuta lid or steamer basket for cooking the clams. Remember to discard any that do not open.
  
• Tip for the Noodles. When in doubt, fresh noodles are the best, but for on-the-go cooking, feel free to you use dry noodles. Use the soup base recipe below and save the flavoring packet for another use, like seasoning salad dressings or marinades.

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This Miso Clam Ramen dish features a classically-prepared Japanese pork belly called “Chasu,” and clams. While this pairing is not traditional in Japan, pork belly and clams are a popular pairing in many Asian and European countries. Additionally, the umami flavors in the miso broth highlight the natural sweetness of the clams.

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Miso Clam Ramen with Pork Belly FAQs

• Can I use the miso broth for other ramen dishes?
  Yes! This broth can be used for many different ramen variations. Try using proteins like eggs, tofu, or shrimp and vegetables like mushrooms, spinach, or bok choy. You can even add seasonings or chili crunch to add some heat to the flavor profile.
  
• Is there a way to accelerate the time to cook the pork belly?
  Pork Belly is a meat that is best slow-cooked by braising (like in this recipe) or smoking. The long cooking time allows the fat to fully render into the meat. If you try and rush this process, you can end up with meat that is fatty and chewy. Remember, this traditional pork belly recipe can be stored for a month in the freezer, so it is easy to make ahead. Or if you are super short on time, some thick cut back to add richness to the dish.
  
• What is the difference between this recipe and drunken noodles with clams?
  While both dishes feature noodles and clams in broth, they have different origins and flavors. Drunken noodles originate in southern Asia and feature ingredients like basil and chilis.

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All said, this Miso Clam Ramen with Pork Belly is one of the best things to eat after a day out skiing. It’s warm, comforting, and full of carbs and healthy proteins to help refuel your body. And if you make the pork belly the night before, this is easy to make with a camp or backpacking stove on your tailgate in the resort or snow-park lot.

Looking for more great eats to fuel your turns? Check out my review of the 10 Best Ski Snacks of All Time. And if you are looking for more travel tips and food inspired by travel, be sure to visit my adventure log.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.