Ginger Pork and Shiitake Ramen
Sweet salty meat with a little heat, broth made richer with ground toasted sesame seeds, lightly chewy shiitake bursting with umami, and a touch of tang from pickled ginger. All that in a bowl of instant ramen.
Sweet salty ground pork
with at least 20% fat for better flavor
3 to 4
soaked in hot water for 20 minutes
or other Asian cabbage, as much or as little as you like
ground toasted sesame seeds
(you may ½ tablespoon substitute store-bought Asian sesame seed paste)
pickled ginger (gari)
Cook the pork
Spread the ground pork in a heated non-stick frying pan.
Sprinkle in the dashi granules and ginger.
Cook, stirring occasionally, until lightly browned.
Add the mirin and sugar.
Continue cooking until the liquid has been soaked up and the sugar has caramelized.
Taste the pork and, if needed, add salt.
Cook the noodle soup
Cut off the shiitake stalks and discard; slice the caps thinly.
Cut off the root ends of the bok choy, rinse the leaves and set aside.
In a pan, boil four cups of water.
Drop in the noodles and cook for two minutes.
Drop in the bok choy and sliced shiitake caps, and cook everything together for two to two and a half minutes.
Drain the noodles, bok choy and shiitake, and arrange in bowls.
Rinse the pan, pour in the shiitake soaking liquid and enough water to make two cups, and bring to the boil.
Stir in the seasoning (and dried vegetables, if any) from the instant ramen packet, and the ground sesame seeds.
Taste the broth and add salt, if needed.
Finish assembling the noodle soup
Divide the ground pork between the two bowls.
Pour hot broth over the noodles, bok choy, pork and shiitake.
Add pickled ginger and serve at once.
Ginger Pork and Shiitake Ramen https://devour.asia/ginger-pork-and-shiitake-ramen/ July 13, 2021