Ramen Recipe

Miso Pork Ramen Recipe

Takes 20 minutes

Makes 2 servings

1 teaspoon vegetable oil

150 grams ground pork

1 tablespoon Japanese white miso paste

1 liter water

2 packs instant ramen noodles

Salt, to taste

2 to 3 pieces wakame leaves

3/4 cup fresh button mushrooms, sautéed, quartered for topping

Leeks, for topping

1 Heat oil in a pot over medium heat. Sauté ground pork until it changes color.

2 Add miso paste and sauté for another 30 seconds. Add water and ramen seasoning; bring to a boil.

3 Add noodles and cook according to package directions, about 2 to 3 minutes. Season with salt.

4 Add wakame leaves. Remove from heat. Divide between 2 bowls and top with sautéed mushrooms and sliced leeks.

Japanese Ramen Recipe

Ingredients

·         300g fresh ramen noodles

·         250g pork belly, sliced 1½” thick

·         ½ inch ginger, minced

·         3 garlic cloves, minced

·         2 shiitake mushrooms, sliced

·         2 stalks leeks, sliced

·         1 Tbsp. sesame oil

·         1 Tbsp. Chili Bean Paste (Doubanjiang)

·         1 package dried bonito flakes

·         Seasonings:

·         1 cup water

·         1 tsp. japanese miso

·         1 tsp. soy sauce

·         1½ Tbsp. rice vinegar

·         Toppings:

·         6 shrimps, peeled and deveined (+ 1 Tbsp. sake for boiling)

·         2 hard boiled eggs

·         ⅓ cup slices of narutomaki

·         1 package nori

Instructions

1.    In a medium saucepan, heat sesame oil over medium high heat and add ginger and garlic when oil is hot.

2.    When fragrant, add chili bean paste and stir.

3.    Add the meat and cook until no longer pink.

4.    Add the shitake mushrooms and cook until wilted.

5.    Add water and bring to a boil.

6.    Using fine sieve, strain out scum if necessary.

7.    Lower the heat to medium low and add miso and soy sauce in the soup and simmer for 5 minutes.

8.    Add the chopped green onions and rice vinegar. Turn off the heat and set aside.

9.    Prepare toppings. In a small saucepan, bring water to a boil. Add 1 Tbsp. sake and shrimp. Once the shrimp starts changing color, turn off the heat and cover to let the remaining heat cook the shrimp . Drain and set aside.

10.  For the noodle, cook in boiling water. When done, drain completely and place in ice cold water. Divide the noodles on plates/bowls. Serve all the toppings on the noodles or on a separate plate.

11.  Pour the hot soup in a bowl. Serve the cold noodles, toppings, and soup and sprinkle bonito flakes in the soup right before eating.