PORK BELLY RAMEN IN BONE BROTH SPICY RED MISO RAMEN WITH SHRIMP
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RAMEN BROTH FOR SMOKED PORK BELLY OR NEW YORK STEAK Serves 8• 3 quarts/ 3 litres Bone Broth *this can be purchased if you prefer or run short on time• 3 tablespoons/ 45 g. Garlic• 4 tablespoons/ 60 g. Ginger• 2 tablespoons/ 30 g. Shitake Powder or Umami Mushroom Powder• 3 tablespoons/ 45 g. White Miso• ½ cup/120 mL soy sauce• 3 tablespoons/ 90 ml Men Tsuyu (Tsuyu no Moto)Men tsuyu is a simple condiment you can purchase at Asian Markets or on Amazon, made from four ingredients: dashi, soy sauce, mirin, and sugar. You can use it as a base for broths and soups.• 2 lbs./ 910 g. of Slab Bacon (Smoked Pork belly) or New York Steak1. In soup pot, add stock and all other ingredients. Bring to a boil, then turn down to simmer for 45 minutes. 2. Adjust seasoning, if too salty, add more broth if too thin, reduce for another 15 minutes. 3. The broth should be very hot4. Cook the noodles at the very last minute. They only take 2.5 minutes, as you will be adding boiling broth. 5. Pre heat oven to 350 F/180 C For skin off, Slab bacon, cut into ½ inch/ 12.7 ml. cubes and bake for 10-12 minutes 6. For Steak, season and heat cast iron skillet, sear on both sides for 2 minutes, let rest and cook, use an insta read thermometer to125 F/ 51.5 C, slice into ½ inch/ 12.7 ml. strips (or bite size)Broth should be very hot7. Cook the noodles at the very last minute. They only take 2.5 minutes, as you will be adding boiling broth. Meat and garnishes should be at room temperature Set up for Ramen Garnishes• 8 each 6.5-minute eggs recipe page#• 2 cups Roasted Corn• 2 cups Sauteed Mushrooms• 2 cups Cooked Greens (Spinach, Kale, Mustard, Collards cover with water and boil until tender, add 1tablespoon chili paste Sambal Oelek or to taste)• ¾ cup Green Onion
SPICY RED MISO BROTH FOR SHRIMP RAMENServes 8 • 2 tablespoons/ 30 ml light olive oil• 2 tablespoons/ 30ml toasted sesame oil• 2 tablespoons/ 30 g. shallot minced• 3 quarts/ 3 litres Shrimp stock • 3 tablespoon/ 45 g. Ginger grated or puree• 3 tablespoons/ 45 g. Garlic minced• 1 tablespoons Hobdashi Bonito Stock concentrate or • 1/3 cup/85 g red miso paste• 3 tablespoon chili paste Sambal Oelek or to taste)• 6 tbsp soy sauce• 24 oz/ 682 g. uncooked ramen noodles• 2 lb./ 910 g. peeled and deveined shrimp (use shells to make stock)
8. Heat oil in a soup pot and sauté shallots for 1 minute. Add stock and all other ingredients. Bring to a boil, then turn down to simmer for 45 minutes. 9. Adjust the seasoning. If it's too salty, add more broth. If it's too thin, reduce it for another 15 minutes. 10. Place a non-stick sauté pan over medium heat. Once it is hot, add shrimp; do not crowd. Let sear on one side for about 2 minutes before turning over with a spatula to the other side for about 2 minutes, until the shrimp turn dark pink and are firm. 11. The broth should be very hot12. Cook the noodles at the very last minute. They only take 2.5 minutes, as you will be adding boiling broth. 13. Add shrimp to noodles and broth, then allow guests to garnish their liking.
Set up for Ramen GarnishesGarnishes• 8 each 6.5-minute eggs• 2 cups/ 450 g. Roasted Corn• 2 cups/ 450 g. Sauteed Mushrooms• 2 cups/ 450 g. Cooked Greens (Kale, Mustard or Collards cover with water and boil until tender, add 1tablespoon chili paste Sambal Oelek or to taste)• ¾ cup/ 175 g. Green Onions
SPICY RED MISO BROTH FOR SHRIMP RAMENServes 8 • 2 tablespoons/ 30 ml light olive oil• 2 tablespoons/ 30ml toasted sesame oil• 2 tablespoons/ 30 g. shallot minced• 3 quarts/ 3 litres Shrimp stock • 3 tablespoon/ 45 g. Ginger grated or puree• 3 tablespoons/ 45 g. Garlic minced• 1 tablespoons Hobdashi Bonito Stock concentrate or • 1/3 cup/85 g red miso paste• 3 tablespoon chili paste Sambal Oelek or to taste)• 6 tbsp soy sauce• 24 oz/ 682 g. uncooked ramen noodles• 2 lb./ 910 g. peeled and deveined shrimp (use shells to make stock)
8. Heat oil in a soup pot and sauté shallots for 1 minute. Add stock and all other ingredients. Bring to a boil, then turn down to simmer for 45 minutes. 9. Adjust the seasoning. If it's too salty, add more broth. If it's too thin, reduce it for another 15 minutes. 10. Place a non-stick sauté pan over medium heat. Once it is hot, add shrimp; do not crowd. Let sear on one side for about 2 minutes before turning over with a spatula to the other side for about 2 minutes, until the shrimp turn dark pink and are firm. 11. The broth should be very hot12. Cook the noodles at the very last minute. They only take 2.5 minutes, as you will be adding boiling broth. 13. Add shrimp to noodles and broth, then allow guests to garnish their liking.
Set up for Ramen GarnishesGarnishes• 8 each 6.5-minute eggs• 2 cups/ 450 g. Roasted Corn• 2 cups/ 450 g. Sauteed Mushrooms• 2 cups/ 450 g. Cooked Greens (Kale, Mustard or Collards cover with water and boil until tender, add 1tablespoon chili paste Sambal Oelek or to taste)• ¾ cup/ 175 g. Green Onions