Ingredients
- Ingredients:
- Broth:
- 1 1/2 pounds boneless country-style pork ribs, trimmed (divided)
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 6 garlic cloves, peeled and smashed
- 1 (1-inch) piece ginger, peeled, sliced into 1/4-inch-thick rounds, and smashed
- 8 cups chicken broth
- Soup:
- 4 (3oz) packages ramen noodles, seasoning packets discarded
- 3 tablespoons red miso
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon toasted sesame oil
- 2 scallions, sliced thin on the bias
- 1 tablespoon sesame seeds, toasted
Preparation
Step 1
Directions:
1. For the Broth: Slice 8 ounces pork ribs crosswise into 1/8-inch-thick slices; cover and refrigerate until needed. Cut remaining 1 pound pork ribs into 1-inch chunks, then pulse in the food processor until coarsely ground.
2. Heat oil in Dutch oven over medium heat until shimmering. Add ground pork and cook, breaking up meat with wooden spoon, until well browned, about 10 minutes. Reduce heat to medium, then stir in onion, garlic, and ginger and cook until softened, about 2 minutes. Stir in broth, cover partially, and bring to simmer. Cook until broth is flavorful, about 40 minutes. Strain broth through fine-mesh strainer, discarding solids. (broth can be refrigerated for up to 24 hours).
3. For the Soup: Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring often, until just tender, about 2 minutes. Drain noodles and portion into bowls.
4. Return strained broth to clean saucepan and bring to simmer over medium-high heat. Whisk 1/2 cup of hot broth into miso until dissolved and smooth, then whisk miro mixture into saucepan. Stir in soy sauce, mirin, sesame oil, and sliced pork. Cover, remove saucepan from heat, and let sit until pork is cooked through, about 3 minutes (do not overcook). Season with salt to taste. Ladle soup over noodles, sprinkle with scallions and sesame seeds, and serve.
Serves Four.
My Notes: Put the pork in the freezer for about 15 minutes to make it easier to chop/slice. I sliced my pork into quarter-inch strips because that’s as thin as I could get.