Spicy Miso Pork Ramen
Miso flavoured pork in a vegetable & miso broth with a mix of toppings such as bok choi and ramen egg, this bowl of miso ramen is going to satisfy your craving.
Ingredients
- 1 kg Pork shoulder
- 1 tbsp Olive oil
- 150 g Miso paste
- ½ tsp Salt
- ½ tsp Black pepper
- 2 L Vegetable stock
- 1 Onion, quartered
- 4 Cloves of garlic, slightly crushed
- 2 Carrots, chopped into thumb size pieces
- 1 Thumb size piece of ginger, no need to peel
- 1 Red chilli
- 2 tbsp Mirin
- 3 tbsp Soy sauce
- 4 Eggs, soft boiled
- 200 g Ramen noodles
- Bunch of spring onions
- 1 Leek
- Handful of bok choi
Instructions
- Preheat the oven to 150°C. Place a large casserole pan on the hob, add 1 tbsp of the oil and heat until very hot.
- Season the pork with the salt and pepper and place in the pan with the hot oil. Sear on all sides.
- Mix the vegetable stock with the miso paste and pour over the pork.
- Add in the onion, the whole carrot, garlic and ginger.
- Now add the mirin, soy sauce and the red chilli. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours.
- Remove and discard the layer of fat. Take the pork out and shred the pork using two forks.
- Place a sieve over a large bowl and strain the cooking liquid. Throw away the strained vegetables and place the liquid back in the pan with the shredded pork.
- Boil the eggs for 6 minutes, then immediately place the eggs in iced water to stop the cooking.
- Place the noodles in a pan of boiling water and boil for 5 minutes. Then drain, run under cold water and put to one side.
- Add the leek and spring onions to a frying pan with a little oil, season with a pinch of salt and pepper then fry for 5 minutes. Add the bok choi to the pan to wilt.
- Divide the noodles between four bowls. Top with the hot broth and shredded pork.
- Carefully peel the boiled egg, slice in half and place on top with the fried leeks, spring onions and bok choi.