MISO RAMEN

Miso Ramen image

Yield serves 4

Number Of Ingredients 22

Miso Base
2 tablespoons sesame oil
1/2 cup minced onion
2 tablespoons grated ginger
1/4 cup minced garlic
1 cup ground pork (about 8 ounces)
1/2 cup shiro miso (white miso)
1/4 cup ada miso (red miso)
1/4 cup ground sesame seeds
5 tablespoons hoisin sauce
1 tablespoon tobanjan (Chinese chili paste)
3 tablespoons Japanese soy sauce
Miso Ramen
8 cups Ramen Chicken Stock (page 10)
2 tablespoons vegetable oil
8 cups bean sprouts
2/3 cup garlic chives, cut into 1-inch lengths
4 (7-ounce) pieces frozen ramen noodles
1/2 cup drained canned sweet corn
4 teaspoons ground sesame seeds
Pinch of sansho pepper (Japanese pepper seedpods)
2 scallions, both white and green parts, thinly sliced on an angle

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.