Spicy Miso Ramen with Pork

Uncommon tools

• Dutch oven or large pot
• Slotted spoon
• Medium saucepan
• Bowl (for ice bath)

Directions

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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 the following. Cook, stirring, until the shallots and mushrooms are tender, 3 to 4 minutes:

   • 4 garlic cloves
   • 1/2 cup finely chopped shallots
   • 1 cup sliced shiitake mushrooms
3. Add the following and cook, stirring often, until the spices are lightly toasted and fragrant, about 1 minute:

   • 1 tablespoon toasted sesame oil
   • 1 teaspoon crushed red pepper flakes
   • 1 teaspoon cayenne pepper
   • 1 teaspoon Sichuan peppercorns
4. 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.
5. Pour in the following:

   • 3 cups low-sodium beef broth (remaining)
   • 1 cup unsweetened full-fat coconut milk
   • 2 tablespoons coconut aminos
6. Return the cooked pork and any of its juices to the pot. Add the following:

   • one 14-ounce can bamboo shoots
   • 1 cup thinly sliced green onions
   • 2 tablespoons freshly squeezed lime juice
7. 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.
8. 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 6 1/2 minutes. Transfer the eggs to the ice water to cool.
9. Add 5 ounces gluten-free ramen noodles to the boiling water and cook according to the package directions.
10. 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.

Kitchen notes