|Recipe Name:||Beijing-style pork sauce ramen||Submitted by:||Ryan|
|Preparation Time:||60+ Minutes|
|Number of Servings:||6|
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
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
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.