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

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 serve.