Spicy Pork Ramen
Ramen isn’t the cheap college meal anymore. Delicious ramen can be a whole meal if planned out. I made the base using powdered dashi and miso soup base. Finish off the ramen noodles with a soft boiled egg, pork, diced tofu, corn (or any vegetable), bean sprouts and an assortment of your favorite fish cakes. Many of these items can be found in your grocery store or at a Japanese or Asian specialty grocery store.
*Ramen is created to use a variety of ingredients. Use any toppings you would like being sure you have lots of textures and color.*
Ingredients
1 pound shredded pork shoulder
4-5 cups water
1/3 cup miso soup base (to taste)
1 1/2 tbsp bonito soup stock (to taste)
1 tsp red pepper flakes (to taste)
2 cups firm tofu, cut into bit size pieces
1 bunch green onions, chopped
1 soft boiled eggs
Whole kernel corn (frozen preferred)
Fish cakes, sliced (your choice)
16 ounces ramen noodles (I prefer frozen noodles)
Instructions
1
Cook and shred a pork shoulder. I like to use left over pork roast.
2
Create the stock by adding the water to a large stock pot. Add the miso soup base, bonito soup stock and the red pepper flakes or a Japanese chili paste. Bring to a boil and stir to incorporate the soup bases.
3
When the soup base is boiling, add the ramen noodles and boil for about 2 minutes. Cooking time will vary depending on the type of noodle your using.
4
To soft boil the egg, bring a pot of water to a boil and gently add the egg to the boiling water. Boil for about 7 minutes, remove the egg and plunge into an ice bath to stop the cooking.
5
To assemble the ramen, divide the ramen stock and noodles between four bowls.
6
Top the ramen with shredded pork shoulder, tofu, green onions, whole kernel corn and the sliced fish cakes. Enjoy!
7
Pour in the mustard, beef broth, and cream. Cover and bake for 3 hours. Adjust the seasoning if needed and serve.
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