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Barbecue Pork and Miso Ramen
PAIR WITH
Korean Egg Breads
(PAGE 162)
Flaky Green Onion Pancakes
(PAGE 139)
This recipe is inspired by the bowls of hearty ramen I slurped in train stations in northern Japan. Sapporo ramen is my favorite style—full of springy ramen noodles, rich and savory red miso broth, buttered corn, boiled eggs, and thin slices of barbecued pork. With a soup spoon in one hand and chopsticks in the other, it’s full-contact eating at its best! To make this dish lightning-fast (it’s really more about shopping than cooking), I use packaged Chinese
char siu
(barbecue pork). Look for it in the meat department of grocery stores where precooked ribs are sold. For a more authentic flavor, pick up crisp-ski
.
SERVES
4 TO 6
ACTIVE TIME
25
MINUTES
TOTAL TIME
30
MINUTES
3 large eggs
8 cups [2 L] chicken broth
(see page 17)
3 dried shiitake mushrooms
3 slices fresh ginger, cut
1
/
2
in [12 mm] thick
1
1
/
4
lb [570 g] packaged char siu (see headnote), thinly sliced
1
1
/
2
lb [680 g] fresh ramen noodles
2 cups [270 g] frozen corn
2 Tbsp unsalted butter
1
/
3
cup [80 ml] red miso
2 cups [100 g] bean sprouts, loosely packed
4 green onions, thinly sliced
4 to 6 sheets nori seaweed
1 tsp togarashi (Japanese red chile seasoning blend) or red chile flakes
1.
Bring 8 cups [2 L] water to a boil in a medium saucepan.
Gently lower the eggs into the water (the eggs should be completely submerged; add more water if necessary).
Reduce the heat to maintain a simmer, and cook for 8 minutes.
Remove the eggs from the water and peel them under cold ru
Halve the eggs lengthwise, and set aside.
2.
While the water for the eggs is heating up, combine 2 cups [480 ml] of water, the chicken broth, dried mushrooms, and ginger in a large soup pot or Dutch oven and bring to a simmer over high heat.
Reduce the heat to low, add the pork, cover, and simmer gently while preparing the other ingredients.
3.
Bring a large pot of water to a boil and cook the noodles according to the package instructions.
Drain the noodles and divide them among soup bowls.
4.
In a large microwave-safe bowl, combine the corn and butter.
Microwave on high until the corn is hot to the touch, 3
1
/
2
minutes.
(Alternatively, heat the corn and butter in a small saucepan over medium-low heat.) Set aside.
5.
Fish out the mushrooms and ginger from the broth.
Thinly slice the mushroom caps and return them to the soup; discard the mushroom stems and ginger.
In a small bowl, whisk the miso with 1 cup [240 ml] of the broth and return it to the pot.
6.
Ladle the soup over the noodles, arranging the pork and mushrooms on top in neat piles.
Arrange small piles of the corn, bean sprouts, and green onions among the pork and mushrooms.
Slip a sheet of nori against the side of each bowl, submerging only a small corner of the seaweed in the soup.
Place one or two egg halves in the center of each bowl, and sprinkle with the togarashi.
Serve immediately.
GET AHEAD:
The broth (with the mushrooms, ginger, and pork in it) can be stored in the refrigerator for up to 2 days. Before serving, cook the eggs and noodles, and microwave the frozen corn with the butter. Reheat the broth over medium-low heat and serve as directed.