Ramen has been one of my favorite comfort foods since I was a kid. I practically lived off the 45 cent packs of supermarket ramen when I moved out and went to college. These days authentic ramen shops are everywhere to be found and deliver edible works of art. I like to max out the health benefits in my ramen when I make it at home. As you can see here I use a miso-kombu broth and add my home-made kimchee making this dish a digestion powerhouse.
Kombu – Detoxifying, good source of trace minerals, helps with digestion, improves blood circulation, balances alkaline and acids in the body.
Miso – due to the fermentation process it enhances your body’s ability to extract nutrients from food and increases probiotics which improves the digestive system and strengthens the immune system. Contains vitamins B2, E and K. Contains calcium, iron, potassium, choline and lecithin. High fiber and complete protein, high in polyunsaturated fats, high in antioxidants. Add it to your foods at the very end so you don’t cook out the probiotics.
Bonito Flakes – Made from skipjack tuna which has been dried, fermented and smoked has all of the benefits that miso has. High in probiotics, vitamins, minerals and protein.
Kimchee – Because of the fermentation process kimchee also has many of the same benefits that miso does, like containing probiotics and strengthening the immune system. High in vitamins A, B and C, fiber, antioxidants and essential amino acids. Low calorie.
Miso ramen with pork, soft-cooked egg and kimchee
- 2 quarts Water
- Pork bones whatever you can get from your butcher or use a couple pork ribs
- 1 each Yellow onion large dice
- 1 in. piece Ginger smashed
- 4 cloves Garlic smashed
- Shiitake stems leftover
- 2 sheets Kombu
- 1 cup Bonito flakes
- 3 Tablespoons organic Miso Paste white
- 1 lb piece of Boneless pork shoulder
- 2 Eggs
- 14 each Shiitake mushrooms sliced thin
- 2 each Scallions sliced thin
- 3 each Radishes sliced thin
- 1 package Mung bean sprouts
- 9.5 oz. Ramen noodles
- As needed Chili oil
- As needed Shichimi togarashi
- 1 cup Kimchee home-made or store bought (make sure it doesn't contain preservatives)
Day 1 -
For the broth:
- Place the water, pork bones, yellow onion, ginger, garlic, shiitake stems and kombu in a pot and bring to a boil. Reduce to a simmer and cook 1 hour.
- Add the bonito flakes and simmer another 5 minutes.
- Turn off heat and whisk in the miso paste until fully incorporated. Strain, cool and refrigerate until the next day.
For the pork:
- Season pork both sides with salt and pepper, roll up tightly into a log and secure with butchers twine so that you have a cylinder. Refrigerate over night. (If the pork shoulder is too thick to roll, butterfly it open with a knife so that you have a longer thinner piece of meat to work with.
Day 2 -
For the pork:
- Sear the pork in a hot pan with canola oil until brown on all sides. Place in a crock pot with the broth and cook on low for 6 hours. (If you do not have a crock pot you can do this stove top in a covered pot over low heat.) You want the pork to be tender but not falling apart.
- Remove pork from the broth and cool. Wrap tightly with plastic wrap, making a couple of punctures in the plastic to let any residual heat out and chill until you are ready to use it. (This can be done overnight if you wish.)
For the eggs:
- Place the eggs in a small pot and cover with water. Bring to a boil and then remove from the heat and cover for 3 minutes. Remove eggs from the water and let cool enough to handle. Remove the shell and slice the eggs in half lengthwise.