"Ramen Soup by CI"

By RoketJSquerl

To make processing and slicing pork easier, freeze it for 15 minutes, Supermarket ramen works well here; just be sure to discard the flavoring packet. Dried ramen noodles (the kind sold without a dusty packet of flavoring) can be found at Asian markets. If you can't find miso paste, you can simply omit it but the soup will have a less complex flavor. Be ready to serve the soup immediately after cooking the pork in step 4; if the pork sits in the hot broth for too long it will turn tough.

Ingredients

• Broth:
• 1 1/2 pounds boneless, country-style pork ribs
• 1 tablespoon vegetable oil
• 1 medium onion , chopped medium
• 6 medium garlic cloves , smashed and peeled
• 1 (1-inch) piece fresh ginger , peeled, sliced into 1/4-inch-thick coins, and smashed
• 8 cups low-sodium chicken broth
• Soup:
• 4 (3-ounce) packages instant ramen noodles , flavoring packets discarded
• Salt
• 3 tablespoons red miso paste
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1/2 teaspoon toasted sesame oil
• 2 scallions , sliced thin on the bias (see illustration below)
• 1 tablespoon sesame seeds

Preparation

Step 1

1. FOR THE BROTH: Slice 1/2 pound of the pork ribs crosswise into 1/8-inch-thick slices; cover and refrigerate until needed. Cut the remaining 1 pound pork ribs into 1-inch chunks, then process in a food processor to a coarse chopped texture, about 10 pulses.
2. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the chopped pork and cook, breaking up the meat with a wooden spoon, until well browned, about 10 minutes. Stir in the onion, garlic, and ginger and cook until softened, about 2 minutes. Stir in the chicken broth, partially cover, bring to a simmer and cook until the broth is flavorful, about 40 minutes. Pour the broth through a fine-mesh strainer. (The broth can be refrigerated in an airtight container for up to 1 day.)
3. FOR THE SOUP: Bring 4 quarts of water to a boil in a large pot. Add the ramen noodles and 1 tablespoon salt and cook until just tender, about 2 minutes. Drain the noodles and divide them evenly between 4 individual serving bowls.
4. Return the strained broth to a clean saucepan and bring to a simmer over medium-high heat. Whisk 1/2 cup of the hot broth into the miso until dissolved and smooth, then whisk the miso mixture into the saucepan. Stir in the soy sauce, mirin, sesame oil, and sliced pork. Cover, remove the saucepan from the heat, and let sit until the pork is cooked through, about 3 minutes (do not overcook). Season with salt to taste. Ladle the soup into individual bowls, garnish with the scallions and sesame seeds, and serve.