20-minute ramen
Directions
- 1Peel and fine dice two shallots.
- 2Fine chop seven cloves of garlic.
- 3Grate a one-inch knob of ginger.
- 4Melt and brown butter in a pan.
- 5Add corn and salt to taste, stir until hot to make brown butter corn.
- 6Heat a little oil over medium-high heat.
- 7Sear half a pound of ground pork until brown, smashing it up.
- 8Place the ground pork to the side.
- 9Add oil and sesame oil to the pan.
- 10Sauté vegetables for two minutes.
- 11Add one tablespoon of sugar and spicy chili crisp.
- 12Add the cooked ground pork back to the pan.
- 13Stir in a quarter cup of miso.
- 14Add one and a half cups of chicken stock and one tablespoon of hondashi.
- 15Once the broth starts to simmer, cut the heat.
- 16Boil water and cook ramen noodles.
- 17Drain the ramen noodles.
- 18Combine the broth, noodles, green onion, and eggs.
Ingredients
- 2 shallots, peeled, fine diced
- 7 cloves garlic, fine chopped
- 1 inch knob ginger, grated
- butter
- corn
- to taste salt
- oil
- 0.5 pound ground pork
- sesame oil
- vegetables
- 1 tablespoon sugar
- spicy chili crisp
- 0.25 cup miso
- 1.5 cups chicken stock
- 1 tablespoon hondashi
- ramen
- green onion
- eggs
Equipment
pan
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