Spicy Pork Ramen
A bowl of hot ramen is really comforting especially during the cold winter evenings. It is still summer over here but there are days when I still want a steaming hot bowl of ramen to eat, paired up with a nice ice-cold glass of cider! Yum! I know that traditional ramen broth takes a long time to cook so I never dared to cook it at home. My husband even dared to cook using this traditional version once and never done it again because it was so time-consuming! One time, I was really craving for a bowl of ramen so I decided to look for an easy ramen recipe that I can replicate at home.
Luckily, I stumbled upon this pork miso ramen and was so happy to see that it doesn’t involve overnight cooking or slow cooking to have a tasty broth! As usual, I made some changes and adapted only to the recipe. I only used it as a reference to get an idea what are the basic ingredients needed to make this ramen.
So if you are as adventurous as I am, scroll down to see what are the ingredients I used to come up with this tasty ramen bowl! To be honest, I think my version ended up better than I expected and it was able to satisfy my ramen cravings with just a fraction of time spent to cook this dish.
for the broth:
500 g pork mince
125 g green beans, cut into 1 inch long
1/4 cup sweet corn kernels
250 g tofu, cubed
2 cloves garlic, minced
1 small onion, chopped
1 tbsp sesame oil
1 tbsp sesame seeds
1 tbsp chili paste (I used the Korean chili paste)
4 tbsp red miso paste
1 tbsp sugar
1 tbsp sake
salt and pepper to taste
4 cups water
1 cube chicken stock cube
Place a pan over medium-high heat and pour in the sesame oil.
Saute garlic until golden brown and be careful not to burn it. When the garlic bits turned light brown, add the onion. Cook until the onion becomes translucent.
Add the pork mince in and cook until everything has turned brown. Make chopping motions to the pork mince so that it will not turn into a solid block of meat.
Add the miso paste, chili paste, sake, sesame seeds, sugar, salt, chicken stock cube, and pepper altogether. Stir until combined.
Add 2 cups of water and simmer for about 10 minutes.
Add the vegetables and tofu slices in. Add more water as needed and adjust the seasoning.
Simmer for 10-15 minutes more. Remove from heat and serve with ramen noodles!
Note: For each bowl of ramen I make, I play around with the toppings! I add in dried seaweed (fueru wakame), spring onions, chicken breast pieces or a piece (or two) of soft-boiled egg! Believe me, the topping variation can make a lot of difference when it comes to the end result of your bowl of ramen and it may seem like you are eating a different every time!
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This sounds very tasty! I have a similar recipe that I make with Ramen and either chicken or pork. It's more of a noodle dish and less soupy, but I think I'd enjoy your version too!
Oh, that would be a nice variation for me to try! :) It is great when there are easier recipe options that results to something tasty as well, isn't it?
Miso ramen soup is made by dissolving some miso in a flavor-packed stock. You can amp up the umami levels of a velvety broth extracted from seafood or meat to heavenly heights by adding soy-based miso. If this isn't lavish enough, you could drop a pat of butter on top for good measure. Bulk up this decadent soup with a hearty serving of corn kernels, bean sprouts, cabbage, and other vegetables.
Ingredients
½ cup peanut butter
2 cloves garlic
1 tsp ground (or fresh) ginger
2 tbsp low sodium soy sauce
1 tbsp brown sugar
1 tbsp sesame oil
½ tsp hoisin sauce
¼ cup vegetable broth
16oz instant Ramen noodles
*Optional for topping:
1 hard-boiled egg
¼ cup fresh cilantro
2 scallions, chopped
2 tbsp crushed peanuts
Instructions
Combine the peanut butter, garlic, ginger, soy sauce, sugar, sesame oil, hoisin in a food processor. Process until well-combined.
Add in the vegetable broth and process again, until well-combined. If sauce is too thick, add more broth until desired texture is reached.
Set a medium pot of hot water to boil over medium-high heat.
When boiling, add in two packages of instant Ramen. Boil for 3-4 minutes, or until noodles are soft.
Using tongs, remove noodles and place in a large bowl.
Pour sauce onto noodles and stir together.