Recipe Cuisine: Japanese
Theme: One Bowl Wonder
Pork Miso Ramen
By: Jo-Anne Cohen
Ingredients
- 2 cloves garlic
- ½ tsp ginger (grated)
- 1 shallot
- 1 Tbsp toasted white sesame seeds
- 1 Tbsp toasted sesame oil
- 250g ground pork (use meat alternatives or chopped mushrooms for vegan/vegetarian)
- 1 tsp doubanjiang (spicy chili bean paste)
- 3 Tbsp miso (most types will work except Saikyo and Hatcho miso)
- 1 Tbsp sugar
- 1 Tbsp sake
- 4 cups chicken stock/broth (use vegetable stock for vegan/vegetarian)
- 1 tsp Diamond Crystal kosher salt (to taste)
- ¼ tsp white pepper powder
- Thinly sliced roast pork
- Ramen Egg
- Bean Sprouts
- frozen or canned corn (drained)
- nori seaweed (1 sheet cut into quarters)
- green onion/scallion (thinly sliced)
- la-yu (Japanese chili oil)
- pickled red ginger
- white pepper powder
Product used in recipe
- VALCOM - BAMBOO SHOOT SLICES
Method
- Mince or press 2 cloves garlic (I use a garlic press) and add to a small plate.
- Then, grate the ginger (I use a ceramic grater) and add ½ tsp ginger (grated) to the plate.
- Mince 1 shallot and add to the plate. Set aside.
- Grind 1 Tbsp toasted white sesame seeds, leaving some unground for texture. Set aside.
- Preheat a medium pot over medium-low heat. When it‘s hot, add 1 Tbsp toasted sesame oil and add the garlic, ginger, and shallot, and stir-fry with a wooden spatula until fragrant.
- Add ground pork and increase to medium heat. Cook until the meat is no longer pink.
- Add 1 tsp doubanjiang (spicy chili bean paste) and 3 Tbsp miso. Quickly blend with the meat without burning.
- Add the ground sesame seeds and 1 Tbsp sugar and mix well.
- Add 1 Tbsp sake and 4 cups chicken stock/broth, and bring the mixture to a simmer.
- Taste and add up to 1 tsp salt and ¼ tsp white pepper powder. Cover the soup broth with the lid and keep it on a low simmer while you cook the noodles.
- Pour hot water over the packet noodles to soften
- Add the hot ramen soup broth to each bowl.
- Place the toppings of your choice on the ramen noodles and serve immediately.
- I put blanched bean sprouts (or Spicy Bean Sprout Salad), frozen or canned corn, Shiraga Negi (julienned long green onions), Homemade Chashu, and Ramen Egg.
- Finally, I sprinkle thinly sliced green onion/scallion and insert a quarter sheet of nori seaweed.
- At the table, add the optional condiments (la-yu (Japanese chili oil), pickled red ginger, and white pepper powder), and enjoy.
