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Spicy Miso Ramen with Pork

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Ingredients

1 pound ground pork
4 garlic cloves, very thinly sliced
1/2 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 (place in a bag and crush using the back of a spoon)
1/4 cup gluten-free white miso (see note on page 43)
4 cups (32 ounces) low-sodium beef broth
1 cup unsweetened full-fat coconut milk
2 tablespoons coconut aminos
One 14-ounce can bamboo shoots, drained and rinsed
1 cup thinly sliced green onions (about 4 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 (I use Lotus Foods brown rice ramen)
1/2 cup thinly sliced nori (about 4 sheets), for garnish
Toasted sesame seeds, for garnish

Directions

  1. Heat a large pot or Dutch oven over medium-high heat. Add 1 pound 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.
  2. Reduce the heat to medium and add 4 garlic cloves, 1/2 cup finely chopped shallots, and 1 cup sliced shiitake mushrooms. Cook, stirring, until the shallots and mushrooms are tender, 3 to 4 minutes. Add 1 tablespoon toasted sesame oil, 1 teaspoon crushed red pepper flakes, 1 teaspoon cayenne pepper, and 1 teaspoon Sichuan peppercorns and cook, stirring often, until the spices are lightly toasted and fragrant, about 1 minute.
  3. Add 1/4 cup gluten-free white miso and stir until well combined. While stirring, gradually pour in 1 cup low-sodium beef broth and stir until the miso is mixed in well. Pour in the remaining 3 cups low-sodium beef broth, 1 cup unsweetened full-fat coconut milk, and 2 tablespoons coconut aminos. Return the cooked pork and any of its juices to the pot. Add one 14-ounce can bamboo shoots, 1 cup thinly sliced green onions, and 2 tablespoons freshly squeezed lime juice. Taste and season with salt and black pepper. 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.
  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 4 large eggs into the boiling water and cook for 61/2 minutes. Transfer the eggs to the ice water to cool.
  5. Add 5 ounces gluten-free ramen noodles to the boiling water and cook according to the package directions.
  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 1/2 cup thinly sliced nori strips and toasted sesame seeds.