| Ingredients: 8 Ounce(s) pork, ground 1/8 Teaspoon(s) baking soda 5 Tablespoon(s) miso paste (red) 2 Tablespoon(s) hoisin sauce 1 Tablespoon(s) molasses 5 Tablespoon(s) soy sauce 1/2 Cup(s) water 1 cucumber 3 scallions 2 Clove(s) garlic 4 Tablespoon(s) ginger 4 Ounce(s) sliced mushroom, shitake 1 Tablespoon(s) oil, vegetable 1 Pound(s) fresh ramen noodles 6 Ounce(s) bean sprouts |
Directions:
If available, use 5 tbsp ground bean sauce instead of miso paste. If available, use 3 tbsp sweet bean paste instead of hoisin sauce and molasses. Mix the pork, baking soda and 2 tsp water and set aside. Mix miso paste, hoisin sauce, molasses, .5 cup water. Whisk. Cut a cucumber into matchsticks, leaving the skin on. Chop scallion greens on a bias. Cut the scallion whites into 1-inch pieces and place in a food processor. Add garlic, ginger medallions. Pulse 5 to 10 times until finely chopped. Pulse another 5 times or so until finely chopped. In sauce pan, add oil, pork. Cook until some of the pork is losing its pink color. Add the chopped aromatics. Cook another 5 to 7 minutes. Evaporate all the water from the aromatics. Add the miso mixture. Bring to a simmer and cook 8 to 10 minutes. Set aside and cook noodles. Boil noodles for 3 to 5 minutes to get to al dente. Drain and transfer to platter. Put on the sauce, cucumbers, bean sprouts, scallion greens. |