miso ramen with teriyaki pork

KMW2013 avatar
By Kathy Williams
from Rock Hill, SC

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.

serves 4-6
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For miso ramen with teriyaki pork

  • 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.

How To Make miso ramen with teriyaki pork

  • 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.