Ingredients
- Piece of grated ginger
- 4 grated garlic cloves
- 4 spring onions
- 500g pork mince
- 150ml sake
- 2 tbsp chilli bean sauce
- 2 tbsp dark miso
- 2 tbsp white miso
- 1.5L chicken stock
- 2 sheets nori
- 1 kg fresh ramen noodles
Method
- Heat 2 tablespoons of oil in a saucepan over medium-high heat. Add pork mince and sauté for 3–4 minutes, seasoning lightly with salt.
- Stir in the spring onion whites, garlic, and ginger. Cook for 2 minutes.
- Deglaze with sake, then add chilli bean sauce, dark miso, white miso, salt, and pepper. Stir to combine.
- Pour in chicken stock and bring to a light simmer. Let it simmer gently for 20–45 minutes.
- Prepare the garnishes: Finely slice the spring onion greens and cut the nori sheets into quarters.
- Bring a pot of water to a boil, lightly salted. Cook the ramen noodles for 2–3 minutes.
- Preheat serving bowls by adding a ladleful of boiling water to each, then discard it.
- Drain the noodles and divide among the bowls. Ladle portions of miso pork stock over the noodles.
- Garnish with spring onion greens and nori.
Product used in recipe
- OBENTO - OBENTO YAKI NORI FOR SUSHI
