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.
- 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
- 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
- 4 Tbsp Butter (2oz/55g)
- 4 Tbsp Flour (1.5oz/42g)
- 2 Cups Water (14.8oz/420g)
- 2 Tsp Vegetable Better Than Bouillon (.56oz/16g)
- 4 Tbsp Dandelion and Leek Miso (2.3oz/65g)
- 3 Tbsp Mirin (1.32oz/37.5g)
- Black pepper to taste
- 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.
- Cook eggs based on your preference and set aside. Ensure that there is at least one egg per person.
- Add green cabbage to a mixing bowl, spritz it with a generous amount of lemon juice, and salt to taste.
- Prepare the remaining garnishes and set aside.
- 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.
- 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.
- Whisk in the water and the vegetable better than bouillon till all lumps are gone.
- Add the black pepper to taste.
- Cook until the gravy thickens and simmer on low heat
- Cook the ramen noodles according to the package directions and drain.
- Immediately add ramen to the miso gravy, mix well, and divide noodles into 4 serving bowls.
- Top bowls evenly with the pork, egg, scallions, and seaweed.
- Serve hot.