Ingredients:
Soup: 8 oz shitake mushrooms, sliced 1.5 lbs ground pork 16 oz extra firm tofu, cubed 3 qts stock (I used homemade vegetable stock. Can use beef, chicken, veggie or a blend) 4 baby bok choy, sliced 1 bunch green onion, sliced 16 oz ramen noodles, cooked Soft boiled egg Chili Miso Paste: 8 tbsp miso paste 4 tbsp mirin 2 tbsp soy sauce 2 tbsp sesame oil 2 tbsp sesame paste 2 tbsp chili bean paste Instructions: 1) In a large stock pot heat oil over medium high heat until shimmering. Saute the mushrooms until browned. Add the ground pork and cook until fully done. While these are cooking mix in a small bowl all the ingredients for the chili miso paste. 2) Add the stock and the chili miso paste. Bring to a boil and lower to a simmer. Simmer for at least 2 hours. 3) Add the tofu the last hour of simmering. 4) Serve in a bowl with ramen noodles or I used Japanese buckwheat noodles. Place the bok choy and the green onion to the bowl. Pour the hot broth with tofu, mushrooms and ground pork over the noodles, bok choy and green onion. Place a marinated soft boiled egg on top. Notes: 1) I boiled my egg for about 7 minutes. Cooled and peeled. Then marinated in soy sauce, dark soy and rice vinegar. 2) Cook the noodles to package instructions. Make sure to run under cold water to stop cooking. 3) Add more chili bean paste if you want it to be spicier. 4) I used Soom Tahini for the sesame paste. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Soy Sauce amzn.to/3iH4oSJ Miso Paste amzn.to/2YiFbo0 Chili Bean Paste amzn.to/2NDIB2K Sesame Paste amzn.to/3sYwz3Y
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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