Spicy Miso Ramen with Pork

Name: Spicy Miso Ramen with Pork
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian, Japanese
Ingredients: 1 pound ground pork; 4 garlic cloves, very thinly sliced; ½ cup finely chopped shallots (about 2 shallots); 1 cup sliced shiitake mushrooms; 1 tablespoon toasted sesame oil; 1 teaspoon crushed red pepper flakes; 1 teaspoon cayenne pepper; 1 teaspoon Sichuan peppercorns, crushed; ½ cup gluten-free white miso; 4 cups (32 ounces) low-sodium beef broth; 1 cup unsweetened full-fat coconut milk; 2 tablespoons coconut aminos or soy sauce; 1 14-ounce can bamboo shoots, drained and rinsed; 1 cup thinly sliced green onions; 2 tablespoons freshly squeezed lime juice (about 1 lime); Kosher salt and freshly ground black pepper, to taste; 4 large eggs; 5 ounces gluten-free ramen noodles; 1/2 cup thinly sliced nori (about 4 sheets), for garnish; Toasted sesame seeds, for garnish

6 steps

Prep:15minCook:20min

Craving a comforting bowl of ramen noodles at home but want to fancy up the usual package of ramen? Well, this spicy miso ramen is the way to do it! It's a quick and easy version to make- thanks to a carton of broth- but with all the added spices, pork, and miso, the finished product is beyond flavorful and absolutely delightful.

Updated at: Thu, 17 Aug 2023 04:06:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories767.3 kcal (38%)

Total Fat45.2 g (65%)

Carbs55.4 g (21%)

Sugars17.5 g (19%)

Protein39.6 g (79%)

Sodium2625.4 mg (131%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

HEAT a large pot or Dutch oven over medium-high heat. Add the ground pork and cook, breaking it up with a wooden spoon, until browned and cooked through (no longer pink), 5 to 7 minutes. Using a slotted spoon, transfer the pork to a plate and set aside, leaving the pork fat in the pot

Dutch Oven

Pot

Slotted Spoon

ground pork1 pound

Step 2

REDUCE the heat to medium and add the garlic, shallots, and mushrooms. Cook, stirring, until the shallots and mushrooms are tender, 3 to 4 minutes. Add the sesame oil, pepper flakes, cayenne, and Sichuan peppercorns and cook, stirring often, until the spices are lightly toasted and fragrant, about 1 minute.

toasted sesame oil1 tablespoon

Sichuan peppercorns1 teaspoon

sliced shiitake mushrooms1 cup

garlic cloves4

cayenne pepper1 teaspoon

shallots½ cup

crushed red pepper flakes1 teaspoon

Step 3

ADD the miso and stir until well combined. While stirring, gradually pour in 1 cup of the broth and stir until the miso is mixed in well. Pour in the remaining 3 cups broth, the coconut milk, and coconut aminos. Return the cooked pork and any of its juices to the pot. Add the bamboo shoots, green onions, and lime juice. Taste and season with salt and black pepper to taste. Bring the broth to a boil, then reduce the heat to a simmer, cover, and continue to cook while you prepare the eggs and noodles.

Kosher salt

black pepper

unsweetened full-fat coconut milk1 cup

coconut aminos2 tablespoons

can bamboo shoots14 ounce

white miso½ cup

lime juice2 tablespoons

low-sodium beef broth4 cups

green onions1 cup

Step 4

SET up a bowl of ice and water and set aside. Bring a medium saucepan of water to a boil. Using a slotted spoon, carefully lower the eggs into the boiling water and cook for 6 minutes. With the slotted spoon, transfer the eggs to the ice water to cool.

Sauce Pan

Slotted Spoon

eggs4

Step 5

ADD the ramen noodles to the boiling water and cook according to the package directions.

ramen noodles5 ounces

Step 6

TO SERVE: Divide the cooked ramen noodles among four bowls. Ladle the soup over the noodles, Peel the soft-boiled eggs, halve them, and place them in the ramen. Garnish with the nori strips and sesame seeds.