Miso Ramen

MISO RAMEN

This is another great recipe from Takashi Yagihashi. It looks complicated, but isn't--especially if you make the Miso Base ahead of time. This dish is usually associated with the colder months, but I like it anytime of year.

MISO RAMEN

( 4 servings)

Miso Base

1. 2 tablespoons sesame oil
2. 1/2 cup minced onion
3. 2 tablespoons grated ginger
4. 1/4 cup minced garlic
5. 1 cup ground pork (about 8 ounces)
6. 1/2 cup shiro miso (white miso)
7. 1/4 cup ada miso (red miso)
8. 1/4 cup ground sesame seeds
9. 5 tablespoons hoisin sauce
10. 1 tablespoon tobanjan (Chinese chili paste)
11. 3 tablespoons Japanese soy sauce

 Miso Ramen

1. 8 cups Ramen Chicken Stock (recipe to follow)
2. 2 tablespoons vegetable oil
3. 8 cups bean sprouts
4. 2/3 cup garlic chives, cut into 1-inch lengths
5. 4 (7-ounce picese frozen ramen noodles
6. 1/2 cup drained canned sweet corn
7. 4 teaspoons ground sesame seeds
8. Pinch os sansho pepper (Japanese pepper seedpods)
9. 2 scallions, both white and green parts, thinly sliced on an angle

To make the miso base,combine the sesame oil, onion ginger and garlic in a small saucepan over medium-low heat. Cook, stirring often, for 6 minutes, or until the ingredients are soft and frangrant. Mix in the ground pork and increase the heat to medium. Cook for an additional 6 to 7 minutes, or until the pork is completely cooked through.

Stir in both misos, the sesame seeds, hoisin sauce, tobanjan,and soy sauce, and bring to a boil. Turn off the heat and set aside. Leftover miso base will keep refrigerated for up to 1 week or frozen for up to 2 months.

To make the ramen, combine the ramen chicken stock and 1 3/4 cup of the miso base in a pot set over high heat to make the miso broth. Bring to a boil, then reduce the heat to low and cover to keep warm. Place another large pot over high heat  filled with water and bring to a boil.

Heat the vegetable oil in a large, wide-bottomed pot over high. Add the bean sprouts and garlic chives and cook for 1 minute,stirring often. Add the miso broth and bring to a boil. Cook for 1 minute, then turn off the heat.

Add the ramen noodles to the boiling water and cook , following package instructions. Drain well and divide among 4 bowls. Top each with one-fourth of the broth and vegetables. Garnish each bowl with 2 tablespoons of the corn kernels, 1 teaspoon of the ground sesame seeds, the sansho pepper and one-fourth of the sliced scallions. Serve hot.

RAMEN CHICKEN STOCK

(makes 4 quarts)

1. 4 quarts water
2. 4 pounds chicken bones
3. 1 3/4 cups peeled and chopped carrots
4. 1 1/2 cups chopped celery
5. 1 cup chopped leek, white part only
6. 1/4 green cabbage
7. 1/2 head garlic, halved horizontally
8. 1 (1-inch) piece ginger, smashed
9. 1 piece kombu, wiped with a damp cloth
10. 1/2 cup sake

Combine the water and chicken bones in a large, 10-quart stockpot. Set it over high heat and bring the water to a boil. Skim the surface well to remove any impurities.

Add the carrots, celery,cabbage, garlic,ginger, kombu and sake. Decrease the heat to low and simmer for 2 hours. Add more water as needed to keep the liquid at the same level.

Strain the stock through a fine-mesh sieve.

Store in the freezer until needed.