Miso Ramen with Teriyaki Pork

Kathy Williams

By
@KMW2013

My son loves ramen. When I told him I was making a ramen soup he just looked at me. I did a lot of research on this subject and realize it is a soup that basically comes from what you have in the pantry. I bought the key ingredients from 2-3 recipes and then used what I had. The noodles are authentic ramen not the package that my son eats, although it would turn out just as well I believe. This is a good soup I will be making it again but with shrimp, or fish, or chicken. The list is endless.
I do recommend to use homemade stock.


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Serves:

4-6

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2
leeks, chopped, divided
1
inch fresh ginger peeled grated
3 clove
garlic, minced
6 c
mushroom broth
1/4 c
soy sauce, low sodium
1 Tbsp
sesame oil
4 Tbsp
awase miso paste
1
bulb of baby bok choy, chopped
2 c
sliced cooked pork
1/4 c
soy sauce, low sodium
1/4 c
mirin, sweet sake
3 Tbsp
teriyaki sauce
1 pkg
organic ramen noodles.

Directions Step-By-Step

1
In a large pot or dutch oven heat 1 tablespoon olive oil plus 1 teaspoon of sesame seed oil. Reserve 1/2 cup of chopped leeks for garnish. Add ginger, garlic and remaining leeks and cook until fragrant.
2
Add mushroom broth, soy sauce, and sesame oil. Bring to a boil. Stir in the Awase miso paste and dissolve. Add baby bok choy. Turn heat down to low to keep warm.
3
Cook ramen according to package. Meanwhile, combine soy sauce, mirin and pork together. Heat a non stick skillet with 1 tablespoon olive oil on med-high and add pork mixture. Cook until pork begins to crisp around the edges and liquid is gone. remove from heat and stir in the teriyaki sauce.
4
Divide noodles into bowls. Ladle miso soup over noodles.
Top each bowl with pork and leeks.

About this Recipe

Course/Dish: Pasta, Other Soups
Main Ingredient: Pork
Regional Style: Asian
Hashtags: #ramen, #pork, #miso paste