Miso Pork Ramen

If you need a quick recipe with tons of flavor, you have to make this 20 minute Miso Pork Ramen. Ramen is all about a flavorful broth and I used caramelized mushroom and shallots as the base with Gourmet Garden Minced Garlic Paste and Ginger Paste to add fresh flavor quickly... If you need a quick recipe with tons of flavor, you have to make this 20 minute Miso Pork Ramen. Ramen is all about a flavorful broth and I used caramelized mushroom and shallots as the base with Gourmet Garden Minced Garlic Paste and Ginger Paste to add fresh flavor quickly. Recipe and Photo Credit: Molly Thompson @what_mollymade Read More Read Less
15 m
Prep Time
20 m
Cook Time
20
Ingredients

Servings: 6

Ingredients

  • Miso Ramen
  • 2 olive oil, divided
  • 8 to 10 ounces shiitake mushrooms, stems removed, thinly sliced
  • 1 medium shallot minced
  • 1 tablespoon Gourmet Garden™ Minced Garlic Stir-In Paste
  • 2 teaspoons Gourmet Garden™ Ginger Stir-In Paste
  • 1 pound ground pork
  • 1/4 cup white miso paste
  • 3 tablespoons tahini
  • 1 tablespoon sesame oil
  • 2 tablespoons less-sodium soy sauce or coconut aminos
  • 2 tablespoons mirin or rice vinegar
  • 4 to 6 cups reduced sodium chicken broth or vegetable broth
  • 1/4 teaspoon McCormick® Ground White Pepper
  • 2 packages (3 ounces each) instant ramen (discard seasoning)
  • Optional Toppings
  • 1 cup sweet corn kernels, fresh or frozen
  • 2 baby bok choy
  • Chili crunch or chili oil
  • Crispy mushrooms
  • Soy sauce eggs or soft-boiled eggs, halved
  • Thinly sliced green onions or sesame seeds

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon

Preparation

  • 1 For the Ramen, heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add mushrooms and cook 2 to 3 minutes, until golden brown and crispy. Remove 1/2 cup of mushrooms for toppings, if desired.
  • 2 Add remaining 1 tablespoon olive oil in same pan. Add shallots, Gourmet Garden Garlic Paste and Ginger Paste. Cook until shallots are softened, about 2 to 3 minutes. Add pork, cook and stir until browned. Allow to sizzle over medium-high heat until slightly crisp. Stir and repeat until pork is golden and crispy in places
  • 3 Add miso paste, tahini, sesame oil, soy sauce, and mirin and stir to combine. Add 4 cups of broth, then bring mixture to a gentle boil over medium-high heat. Reduce heat to low and simmer 8 to 10 minutes, adding corn kernels and bok choy during last 2 minutes of cooking, if using. At this point you can add the remaining 2 cups of broth, if desired, until desired consistency is reached.
  • 4 Meanwhile, cook noodles as directed on package, omitting the seasoning packet. To serve, divide noodles between individual bowls. Ladle the ramen broth over top. Add a drizzle of chili oil, any reserved crispy onions, soft boiled eggs, sesame seeds, or green onions.

    Tip: Prepare the soft-boiled eggs up to 1 day in advance, especially if you’re doing soy sauce ramen eggs.

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