RAMEN NOODLE WITH MISO BROTH

Kohn_Ramen_BIG

 

KHON’S ON PALAFOX
DOT CHAP
 

 
Fresh ramen noodles
3-4 cups miso broth
Braised pork belly
Pork meat balls
Quail egg (optional)
½ cup bean sprouts
1 Tbsp. green onion
1 Tbsp. cilantro
Toasted garlic
Pork/beef fat (optional)
Miso broth (or chicken stock)

To make miso broth, mix ½ cup miso paste, 4 cups dashi (may substitute chicken stock) and let simmer.

Pork Balls:
½ lb. ground pork
1 Tbsp. fish sauce or soy sauce
1 tsp. sugar
1 Tbsp. green onion
1 Tbsp. minced garlic
1 tsp. black pepper

Mix all ingredients together and shape into small meatballs. Drop meatballs in boiling water and cook until done.

Braised Pork Belly:
Cut pork belly into loins and salt and pepper. Sear all sides and braise in beef stock for 2-3 hours, depending on size of loin. Let cool and cut into small pieces.

Ramen Noodles:
Cook ramen noodles. Place in a bowl, add pork balls and pork belly. Finish with bean sprouts, green onion, cilantro, toasted garlic.