Pork Miso Ramen

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Pork Miso Ramen

Imagine coming home to a bowl of this nourishing ramen after a cold winter day! It's an umami-blast of pork, mushrooms, miso, and bone broth that's guaranteed to leave you feeling full and satisfied.

Ingredients

  • 4 Tablespoons of vegetable oil, divided
  • 6 oz. boneless pork chop or pork loin, cut intro strips
  • 1 bunch green onions, white and green, cut in 2-inch pieces
  • 12 oz. shiitake mushrooms, stemmed and thinly sliced
  • 2 teaspoons fresh ginger (about 2 inches), finely grated
  • 2-4 cloves garlic, finely minced
  • 4 cups bone broth or chicken or vegetable stock
  • 2 cups water
  • 1 piece of kombu
  • 2 teaspoons soy sauce
  • 2 Tablespoons white miso
  • Salt, to taste
  • Pepper, to taste
  • 9 oz. dried ramen noodles
  • Toasted sesame seeds
  • Sesame oil, to taste
  • Chili crisp oil, optional, to taste

Instructions

Season the pork with salt and thinly slice. Heat a large soup pot on medium and add 1 Tablespoon of oil. Sauté the pork until it's cooked through and set aside. To the same pot, add 1 Tablespoon of oil, add the green onions, and season with salt. Cook, tossing the onions for 2 to 3 minutes until charred. Set aside with the pork.

Heat the same pot over high, add 2 Tablespoons of oil and shiitake mushrooms and stir-fry until mushrooms are well browned, about 7 to 10 minutes. Add the ginger and garlic and cook for 30 seconds.

In a separate sauce pan over high heat, bring the bone broth and water to a boil. Add the kombu, reduce heat, and simmer. After about 5 minutes, remove the kombu. Add the soy sauce and miso, then season with salt and pepper to taste. Add the noodles and cook for 3 to 4 minutes until tender.

Place the pork, green onions, and mushrooms into bowls, then cover with broth and noodles. Top with sesame seeds, drizzle with sesame oil and chili crisp oil if desired, and serve.