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Spicy Miso Ramen

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I have been dying to make a Miso Ramen since having a bowl at a Hawaiian farmers market in the spring! I had been avoiding soy for some time, and on my vacation my motto was something like "c'est la vie, try all the delicious things, when in Hawaii". I'm glad I did because it was SO tasty, I've been thinking about it ever since. 

While I'm sure this isn't the traditional way of making ramen broth, I'm really happy with the turn out! It's so warm, comforting, and really easy to make. Most of the ingredients used can be found at any grocery store. The two tricky ingredients are probably the miso paste and sesame chili oil. Both of these I got at Lucky's Supermarket which is a grocery store here that stocks tons of International products. The Miso I use is HIKARI brand, it is organic and non-gmo and tastes great! However, I'm not sure what brand the sesame chili oil is as it is written in Japenese! Any sesame chili oil works great, or use sub it with Sambal Oelek + a dash of toasted sesame oil! 

Lastly, I use rice noodles to keep this recipe gluten free. You can use any type of noodle you like! Soba, vermicelli, reguarl ramen noodles, or even zuchinni noodles! Feel free to switch up the toppings too, be creative and make it your own! 

Enjoy! 

 

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Spicy Miso Ramen

Makes 4 small servings

Ingredients

For the Spicy Miso Broth:

  • 1 tablespoon avocado oil
  • 1 small yellow onion, quartered into large chunks
  • 1-3inch chunk fresh ginger, thinly sliced
  • 6 cloves smashed garlic
  • 4 tablespoons white miso paste
  • 5 cups vegetable or chicken broth
  • 1 tablespoon coconut aminos (or 1/2 tablespoon gluten free tamari)
  • 2 tablespoons tahini
  • 1/4 cup coconut milk (optional)
  • 1 tablespoon coconut sugar
  • 1 teaspoon sesame chili oil, plus to taste (or add red chili flakes)
  • 1 package shiitake mushrooms, woody stems removed

For the crispy pork:

  • 1/2 pound ground pork
  • 1/2 teaspoon grated ginger
  • 2 cloves pressed garlic
  • salt and black pepper, to taste

Additions:

  • 1-200g package noodles of choice, cooked according to package instructions
  • 1 large bunch blanched spinach (see Additions notes)
  • 1 cup cooked corn kernels, for serving (see Additions notes)
  • 4 soft boiled eggs (see Additions notes)
  • 4 sliced green onions, for serving
  • roasted seaweed shreds, for serving (optional)
  • sesame seeds, for serving

Method:

For the Spicy Miso Broth:

  1. Heat the oil in a large pot over medium-high heat. Add the onion, ginger, and garlic and cook until onion is slightly softened, and ginger and garlic are fragrant. Add the miso paste, broth, tamari, tahini and coconut milk. Bring to a simmer, cover, and cook for 25-30 minutes, allowing the aromatics to infuse the broth (In this time, the toppings can be prepared).
  2. Once the broth is infused to your liking, use a slotted spoon to scoop out the large pieces of onion, ginger, and garlic. add the coconut sugar, sesame chili oil, and shiitake mushrooms. Allow the broth to simmer for an additional 15 minutes.

For the crispy pork:

  1. Add the ground pork, ginger, and garlic to a cast iron skillet over medium-high heat. Cook until meat is browned, and any liquid has evaporated, stirring constantly. Once the meat is completely cooked and no pink is remaining, turn the heat to high. Using a spatula, gather the ground pork in the centre of the skillet in a circle shape.
  2. Weigh the pork mixture down with a plate or small lid, and let it cook without disturbing for 30 seconds to 1 minute to develop of crust on the bottom. It should be crackling and popping. Flip and stir the ground pork, cover, and repeat. Repeat the steps, until pork is crispy to your liking. Season with salt and pepper to taste, and set aside.

To assemble:

  1. Ladle the hot broth with the shiitake mushrooms equally into 4 bowls. Place the noodles on top, then continue to layer with the crispy pork, spinach, corn, eggs, green onions, seaweed shreds, and sprinkle with sesame seeds. Add more chili oil if you like more spice. Enjoy!

Additions Notes:

  1. I like to use 1 pot to prepare the spinach, corn, and eggs. First, bring a medium size pot of water to a boil. Add the spinach leaves, and blanch for 30 seconds. Using tongs, transfer the spinach to an ice bath. Add the corn to the same pot, and cook for 1-2 minutes.
  2. While the corn is cooking, drain the ice water, and squeeze the excess water from the blanched spinach and set it to the side. Using a slotted spoon, remove the corn kernels from the boiling water and set aside with the spinach.

For the soft boiled eggs:

  1. Using the same pot of water (add more if needed), bring the water to a steady boil over medium-high heat. Carefully lower in the eggs (fresher the better for soft boiled), and set a timer for exactly 7 minutes. When the 7 minutes is up, transfer the eggs to a bowl of very cold ice water or drain the hot water from the pot and let cold water from the tap run over the eggs for a couple minutes.
  2. When cool enough to handle, very gently tap the eggs on the counter, roll to crack the shell, and peel them under water. Peeling them under water makes it so easy - the shells slip right off!

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