White miso works best in this rich and savoury soup.
Japanese Miso Ramen
1 tsp vegetable oil
1 clove garlic, minced
1 tsp minced fresh ginger
2 oz ground pork
2 oz button mushrooms, sliced
5 oz bean sprouts, rinsed
4 oz bok choy, chopped
4 cups chicken stock
2 tbs shiro miso (white miso)
1/2 cup corn
1 1/2 cups shredded chicken
1/2 tsp sesame oil
2 servings ramen noodles
Optional:
-sliced green onions
-sesame seeds
-chilies/togarashi/nori
1. Heat vegetable oil in a large skillet or a wok. Add minced ginger and garlic in the skillet and sauté pork on medium heat until done.
2. Add carrot, bean sprouts, and cabbage in the skillet and sauté together for a few minutes.
3. Pour hot stock into the soup, turn down the heat to low, and melt miso in the soup.
4. Add sesame oil at last. Stop the heat. In the meantime, boil lots of water in a large pot.
5. Meanwhile put ramen noodles in the boiling water and cook for a few minutes, or boil noodles, following the package instruction.
6. Drain the noodles and serve into two noodle bowls. Pour hot miso soup over the noodles with ingredients on top.
Serves 2.
Courtesy Chris Mills
Joey Restaurants