Tuesday, July 24, 2012

Sesame Miso Ramen (Miso tan tan)

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I have been experimenting with sesame tan tan broths, trying to recreate a ramen that I had in Honolulu.  Denny loved this one.  It is a hearty soup with a seasoned ground pork topping, very satisfying and a meal in itself. 

4 cups of chicken stock (can use a combination of pork and chicken stock)
2 T black bean chili sauce
2 T Asian sesame paste
2 T miso
1 T soy sauce
1 T sugar

Meat topping:
1/2 lb. ground pork
1 T minced garlic
1 T minced shallots
1 slice Thai red chili (or sprinkle some red chili flakes to taste)
1 T soy sauce
1 tsp canola oil
1 tsp sesame oil
Salt, pepper to taste

Other ingredients:
Chopped green onions
Ramen noodles

Cook ramen noodles according to package directions.  Drain, and set aside.  In a large saucepan, heat the soup ingredients and simmer for a 15 minutes.  In a separate pan, saute the garlic and shallots in canola oil, add the ground pork.  Cook until the pork is no longer pink.  Add the meat seasoning and cook for a few minutes more.  In an individual serving bowl, add the noodles then the meat topping.  Pour the broth over all and top with green onions.

Note:  The recipe calls for Asian sesame paste which is made from ground roasted sesame seeds.  You can find it at a Japanese or Chinese market. Tahini is also a sesame paste, but is made from hulled seeds rather than whole roasted seeds, so does not have the same flavor.

Here's my growing family at Jack London Square:

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