Serves 2
Ingredients:
12 oz fresh ramen noodles
2 eggs
1/2 lb ground pork
1 garlic clove
1 teaspoon ginger
1 teaspoon chili flakes
2 green onions
1 teaspoon Ssam Jang paste (or Gochujang)
1/2 teaspoon of Neri togarashi paste (Or minced fresh chillies)
2 Tablespoons of Mirin
1 lb mixed mushrooms
1-2 tablespoon neutral oil (for sautéing)
1 tablespoon butter
1 teaspoon soy sauce
1 qt Pork or chicken stock, homemade if possible*
1 Tablespoon sesame paste
1/2 tablespoon miso (or more to taste)
Salt and pepper to taste
Microgreens, Black sesame seeds, Chilli Strands for garnishing (Optional)
Method:
1. Start warming up your broth in a medium sauce pan and in a separate pot, start heating up the water to cook the eggs and the noodles.
2. Meanwhile, mince the ginger, garlic and slice the green onions. Separate the white and green parts and reserve the green for garnishing later. Sautee the ginger, garlic and white part of the green onion until fragrant in a medium sauté pan,. Add pork, season with salt and pepper, add chili flakes and both chilis pastes (Ssam Jang and Neri togarashi) and cook fully until golden brown, about 7-10 mins. When you start seeing brown bits in the bottom of the pan, add the Mirin to deglaze and incorporate all of the flavors. Transfer to a bowl if desired and reserve.
3. For the mushrooms, start with neutral oil and sauté the mushrooms until golden brown, about 3-4 mins. Add butter and soy sauce and a little bit of the sliced green onions (about 1 teaspoon) to finish. Taste and add more salt or soy sauce if desired.
4. Cook the eggs for 6-7 minutes, you can use the same water you will cook the noodles in. Cook the noodles according to the package instructions.
5. Meanwhile, season the hot broth with sesame paste and whisk until smooth. Turn off the flame and add the miso paste, whisking it in as well. Strain the broth if desired.
6. To assemble, place the cooked noodles in the bottom of the bowl, add mushrooms, spicy pork, green onions, eggs and add the broth after. Garnish with micro greens, black sesame seeds and chili strands if desired.
NOTES:
*I flavor my homemade broth with ginger and kombu (Kelp) and that adds great flavor to the broth. If you buy store bought broth, you can add a small piece of ginger and knob to flavor it as well while warming up. Make sure to strain it out after.
*You can watch me cook this recipe on YouTube here:
*I live in NYC and have limited kitchen space and equipment. I cooked a few things in a different order, but I wrote the recipe as I would cook if I had a bigger kitchen and more equipment at home. You can choose to follow whichever is easier for you.
* I also make double of the pork recipe on this video
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