miso ramen
cut off the green part of one gegi and cut the white part into 2 to 1 ½ inch pieces
cut the white part thinly into thin julienned strips
soak the negi in cold water for 10 minutes to remove bitterness and drain well
grind 1 Tbsp sesame seeds
mince 2 cloves garlic (or use garlic press)
grate 1 inch ginger
mince one shallot
In a medium pot, heat 1 Tbsp sesame oil over medium low heat
add the minced garlic, ginger, and shallot and stir fry until fragrant
add 1/4 lb ground pork and increase heat to medium
cook the meat until no longer pink
add 1 tsp spicy bean paste (la doubanjiang) or non-spicy bean paste (doubanjiang)
there are different brands of doubanjiang including non-spaicy versions
try different brands to find your favorite
add 3 Tbsp miso and mix well
add 1 Tbsp sugar
add ground sesame seeds and mix well
add 1 Tbsp sake and 4 cups chicken stock, and bring it to a simmer
boil a water in a large pot for noodle
taste the soup and adjust the salt amount based on your preference
add 1/4 tsp white pepper
cover with lid and keep the ramen soup simmering
prepare ramen toppings
loosen up 2 servings fresh noodles
cook the noodles according to the package instructions
I usually cook the noodles al dente (about 15 seconds earlier than suggested time)
when noodles are done, quickly pick them up with a mesh sieve
drain the water well and serve the noodles into bowls
add the ramen soup and top with various toppings you’ve prepared
serve immediately
itadaki masu!
it's completely okay to "slurp" ramen loudly
enjoy!