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There is no shortage of amazing Ramen in this city. In my attempt to create a Ramen on par with that of the ones I love, I began my research. I knew developing such flavors would not be simple, but I did not realize (until about 2 minutes into looking) that a traditional Ramen takes about 3 days to make. I decided to break down some of the recipes and create some short cuts that would end in the desired Umami flavor I was looking for. Although this is just my first attempt (of many to come), I think I was able to reach a pretty enjoyable result.
Ingredients:
2 lb boneless pork shoulder
1 tbsp salt
1 tbsp sugar
2 tbsp toasted sesame oil, separated
1 bunch scallions, sliced, white and green parts separated
4 cloves garlic, minced
1 tbsp ginger
5 cups low sodium chicken stock
4 tbsp white miso paste
2 tbsp low sodium soy sauce
4 ounces angel hair or Ramen noodles
1 tbsp olive oil
4 oz sliced mushrooms (i used a mix of Crimini and Shitake
1 poached egg (optional)
1. Heat oven to 500 F degrees. Rub pork shoulder with salt and sugar.
2. In a large pot or Dutch oven, heat 1 tbsp oil. Add pork and brown all sides of the meat. Remove pork and place in a baking dish. Roast for 15 min then reduce heat to 350 degrees F and roast for another 1 hour until internal temperature reaches 160 F degrees. Remove from oven and cover with aluminum foil to rest for 10 min.
3. Drain pot of excess fat and heat final 1 tbsp oil in a large saucepan or Dutch oven over medium-high heat.
4. Add scallion whites, garlic and ginger and cook, stirring, until fragrant, about 1 min. Add chicken stock, miso and soy sauce; bring to a boil. Stir in noodles allowing them to cook until tender.
5. Meanwhile, heat 1 tbsp olive oil to a small pan. Add sliced mushrooms and saute until tender, 5-7 minutes.
6. Assemble soup with garnishes of sliced pork, mushrooms, scallion greens and (optional) poached egg.
