Spicy Miso Ramen - mild

INSTRUCTIONS

1. Heat a large Dutch oven, or pot, over medium-high. Add 1 lb ground pork and cook, breaking apart, until no longer pink. Transfer to a bowl and leave the fat in the pot.

2. Reduce heat to medium and add 4 garlic cloves, 2 shallots - finely chopped, & 1 cup shitake mushrooms and cook until tender. About 3-4 minutes.

3. Add 1 Tbsp toasted sesame oil, 1/2 tsp crushed red pepper flakes, 1/2 tsp cayenne pepper, & 1/2 tsp Sichuan peppercorns. Cook for a minute until toasted & fragrant.

4. Add 1/4 cup white miso and stir well. Add 1 cup beef broth slowly until combined then dump the rest 3 cups beef broth, 1 cup unsweetened full fat coconut milk, & 2 Tbsp coconut aminos. Stir.

5. Return the pork & juices to the pot and add the 14 ounce can bamboo shoots, 4 green onions - thinly sliced, the juice of 1 lime, and the 1/4 cup corn. Add salt and pepper to taste - it can take a lot. Bring to a boil and reduce heat to a simmer & COVER.

6. Meanwhile, make a bowl of ice water for the eggs. Bring a medium pot of water to a boil. Use a spoon to lower the 3 eggs into the water and cook for exactly 6.5 minutes. Take out immediately and into the ice bath.

7. Add the ramen noodles to the boiling water and cook according to package. Turn everything off from the heat.

8. Place noodles into bowls, ladle the ramen broth over the noodles. Peel the eggs, slice in half and add on top. Garnish with nori sheets and toasted sesame.

NOTES

*This recipe can be made with ground chicken thighs or perhaps turkey if you do not like pork but it will lighten the taste significantly. I like Trader Joe's ground pork as it is a nice quality.

Sichuan peppercorns are found in most Asian markets.

If you like it extra spicy, you can double the cayenne and red pepper flakes.