Home FOOD & DRINKNoodles & Pasta Dandelion Leek Mazeman

Dandelion Leek Mazeman

by Divi

This is a great weeknight recipe that is delicious and satisfying. I originally came across this recipe by iamafoodblog.com. I notice that the original recipe credit goes to Food Truck Road Trip – A Cookbook via Kiki and Chris’ Poi Dog Philly Food Truck. Although I made this with beef based on the iamafoodblog version of this recipe, I prefer this recipe with the ground pork topping. Also, I have this amazing Dandelion Leek Miso that I used, instead of the recommended white miso. The Dandelion Leek Miso is what makes this dish amazing. When they are available for purchase I buy three jars to get me through the year, before I go back in September to buy my next three jars. I recommend you mark you calendars and get this miso and use it in everything. It is delicious! I hope you enjoy this easy ramen recipe.

Dandelion Leek Mazeman

This is a great weeknight recipe that is delicious and satisfying. I originally came across this recipe by iamafoodblog.com. I notice that the original recipe credit goes to Food Truck Road… Noodles & Pasta Dandelion Leek Mazeman European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Instructions

GENERAL INGREDIENTS

  • 1 Pack of Dried Ramen Noodles (269g), I prefer using the Hakubaku Organic Ramen brand.
  • 1 Lemon
  • 4 Eggs, sunny side up or soft boiled or hard boiled, for garnish
  • Sliced Scallions, for garnish
  • Seaweed, for garnish
  • Green Cabbage, thinly sliced

MARINADE INGREDIENTS

  • 1.4 Lbs ground pork
  • 2 Tsp Ginger Garlic Paste, this is commonly found in Indian pantries (46oz/13g). You can substitute with 1 Tsp grated garlic and 1 Tsp grated ginger.
  • 1/3 Cup Shallots, chopped (2oz/57g)
  • 4 Tbsp Soy Sauce (1.2oz/33.5g)
  • Dash of sesame oil
  • Black pepper to taste

MISO GRAVY INGREDIENTS

COOKING INSTRUCTIONS

  1. To marinade the pork, combine all the marinade ingredients and pork in a medium bowl and set aside to marinade while you prepare the eggs and garnishes.  
  2. Cook eggs based on your preference and set aside. Ensure that there is at least one egg per person.
  3. Add green cabbage to a mixing bowl, spritz it with a generous amount of lemon juice, and salt to taste.
  4. Prepare the remaining garnishes and set aside.
  5. Add to pork to a skillet set over medium-high heat and sauté until cooked through. After it is cooked set aside and move on to the miso gravy.
  6. To make gravy, melt the butter in a saucepan over medium heat and stir in the flour. Once the roux browns lightly, 1 to 2 minutes, and miso and mix with roux to create thick paste.
  7. Whisk in the water and the vegetable better than bouillon till all lumps are gone.
  8. Add the black pepper to taste.
  9. Cook until the gravy thickens and simmer on low heat
  10. Cook the ramen noodles according to the package directions and drain.
  11. Immediately add ramen to the miso gravy, mix well, and divide noodles into 4 serving bowls.
  12. Top bowls evenly with the pork, egg, scallions, and seaweed.
  13. Serve hot.

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