How to Make Spicy Miso Ramen with Jet Tila | Ready Jet Cook | Food Network

Spicy Miso Ramen is pure comfort, especially when Jet tops it with pork belly and a *perfectly* gooey marinated egg!
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.

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Spicy Miso Ramen
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 30 min
Active: 10 min
Yield: 4 servings

Ingredients

8 ounces ground pork
3 cloves garlic, chopped
1 tablespoon fresh ginger, finely grated
2 green onions, thinly sliced, plus more for serving
4 pieces dried shiitakes
2 pieces konbu seaweed, about 6 by 8 inches each
7 tablespoons red miso paste (akamiso), or more to taste
1 tablespoon mirin
1 tablespoon granulated sugar
2 teaspoons sea salt
1 teaspoon toasted sesame oil
1 teaspoon chile-garlic sauce
1/4 teaspoon ground white pepper
4 cups low-sodium chicken stock or broth
2 cups water
1 pound fresh wheat noodles, cooked according to the package directions
Serving suggestion: ramen eggs, chasu pork belly, bean sprouts and nori sheets

Directions

In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.

Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.

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How to Make Spicy Miso Ramen with Jet Tila | Ready Jet Cook | Food Network

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