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Categories:
sesame oil onion ginger garlic ground pork shiro miso ada miso ground sesame seeds hoisin sauce tobanjan soy sauce Ramen chicken vegetable oil bean sprouts garlic chives Ramen noodles sweet corn ground sesame seeds pepper scallions
Viewed: 41 - Published at: 4 years agoIngredients
- 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
- 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
Method
- 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.
