Sione Misoloi Miso Ramen
Some of these hard-to-find ingredients can be purchased at Japan Mart, New World or your local Asian supermarket.
- Sesame oil
- 2 cloves garlic, minced
- 1-inch ginger, minced
- 1 shallot, minced
- 300 g pork mince
- 1 tbsp spicy (or mild) bean paste
- 2 ½ tbsp red miso paste
- Grounded white sesame seed
- 2 tsp sugar
- 2 tbsp sake (Japanese rice wine)
- 1 tbsp Soy sauce
- 1 tsp mirin
- 4 cups chicken stock
- 1 packet of ramen noodles
- 4 eggs
- Spring onion, sliced
- Shredded seaweed
- Pour a good dollop of sesame oil into a pan and toss in the minced garlic, ginger and shallot. Stir fry until fragrant, then add the pork mince.
- Once the pork mince is cooked, stir in the spicy (or mild) bean paste, red miso paste, grounded white sesame seeds and sugar.
- Add the sake or, for a non-alcoholic version, substitute the sake with the soy sauce and mirin.
- Add the chicken stock, a pinch of white pepper and salt to taste.
- Place eggs in a medium saucepan, pour cool water over the eggs until they’re fully submerged and boil for 4-5 minutes, depending on personal preference. Set aside.
- In another saucepan, bring water to boil, add the ramen noodles and cook for 1-2 minutes, depending on personal preference.
- Drain the water and place noodles in a bowl.
- Pour soup into the bowl with noodles and top with sliced spring onion and shredded seaweed. Voila!