MISO RAMEN
Steps:
- To make the miso base, combine the sesame oil, onion, ginger, and garlic in a small saucepan over medium-low heat. Cook, stirring often, for 6 minutes, or until the ingredients are soft and fragrant. Mix in the ground pork and increase the heat to medium. Cook for an additional 6 to 7 minutes, or until the pork is completely cooked through.
- Stir in both misos, the sesame seeds, hoisin sauce, tobanjan, and soy sauce, and bring to a boil. Turn off the heat and set aside. Leftover miso base will keep refrigerated for up to 1 week or frozen for up to 2 months.
- To make the ramen, combine the ramen chicken stock and 1 3/4 cups of the miso base in a pot set over high heat to make the miso broth. Bring to a boil, then reduce the heat to low and cover to keep warm. Place another large pot over high heat and bring to a boil.
- Heat the vegetable oil in a large, wide-bottomed pot over high heat. Add the bean sprouts and garlic chives and cook for 1 minute, stirring often. Add the miso broth and bring to a boil. Cook for 1 minute, then turn off the heat.
- Add the ramen noodles to the boiling water and cook, following package instructions. Drain well and divide among 4 bowls. Top each with one-fourth of the broth and vegetables. Garnish each bowl with 2 tablespoons of the corn kernels, 1 teaspoon of the ground sesame seeds, the sansho pepper, and one-fourth of the sliced scallions. Serve hot.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love