Recipe Index

Ingredients

• 2 tablespoons sesame oil
• 1/2 cup minced onion
• 2 tablespoons grated ginger
• 1/4 cup minced garlic
• 1 cup ground pork (about 8 ounces)
• 1/2 cup shiro miso (white miso)
• 1/4 cup ada miso (red miso)
• 1/4 cup ground sesame seeds
• 5 tablespoons hoisin sauce
• 1 tablespoon tobanjan (Chinese chili paste)
• 3 tablespoons Japanese soy sauce
• 8 cups Ramen Chicken Stock (page 10)
• 2 tablespoons vegetable oil
• 8 cups bean sprouts
• 2/3 cup garlic chives, cut into 1-inch lengths
• 4 (7-ounce) pieces frozen ramen noodles
• 1/2 cup drained canned sweet corn
• 4 teaspoons ground sesame seeds
• Pinch of sansho pepper (Japanese pepper seedpods)
• 2 scallions, both white and green parts, thinly sliced on an angle

Method

1. Cook the minced onion, grated ginger and minced garlic in the sesame oil in a small saucepan over medium-low heat, stirring often, for 6 minutes until soft and fragrant, then raise the heat to medium, add the ground pork and cook 6 to 7 minutes more until the pork is cooked through.
2. Stir the white miso, red miso, 1/4 cup of ground sesame seeds, hoisin sauce, tobanjan and Japanese soy sauce into the pork and bring the miso base just to a boil before taking it off the heat.
3. Combine the ramen chicken stock with 1 3/4 cups of the miso base in a large pot, bring it to a boil, then lower the heat and keep the broth covered and warm while a second pot of water comes to a boil for the noodles.
4. Heat the vegetable oil in a wide pot over high heat, add the bean sprouts and garlic chives and cook for 1 minute, stirring often, then pour in the miso broth, bring it back to a boil and cook 1 minute more.
5. Cook the ramen noodles in the boiling water following their package directions, drain them well and divide them between four bowls.
6. Ladle a quarter of the broth and vegetables over each bowl of noodles and garnish each serving with drained sweet corn, a teaspoon of ground sesame seeds, a pinch of sansho pepper and a quarter of the sliced scallions.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data