1 Tbsp. Mushroom & Sage Olive Oil
1 med. onion, chopped
1 clove garlic, minced
1 – 1-inch piece fresh ginger, peeled, sliced into 1/4-inch-thick coins, and smashed
2 qt. low-sodium chicken broth
Ingredients For the Soup:
4 - 3oz. packages ramen noodles
3 Tbsp. red miso paste
2 Tbsp. soy sauce
1 Tbsp. Gala Apple Balsamic
1/2 tsp. Toasted Sesame Oil
2 scallions, sliced thin at an angle
1 Tbsp. sesame seeds, toasted
salt, to taste
For the Broth: Slice half pound pork ribs crosswise into 1/8-inch-thick slices; cover and refrigerate until needed. Cut remaining 1 pound pork ribs into 1-inch chunks, then process in food processor until coarsely ground, about 10 pulses.
Heat oil in large Dutch oven over medium heat until shimmering. Add ground pork and cook, breaking up meat with wooden spoon, until well browned, about 10 minutes. Reduce heat to medium, then stir in onion, garlic, and ginger and cook until softened, about 2 minutes. Stir in chicken broth, partially cover, bring to simmer, and cook until broth is flavourful, about 40 minutes. Pour broth through fine-mesh strainer, discarding solids in strainer. (Broth can be refrigerated in airtight container for up to 1 day.)
For the Soup: Bring 4 quarts water to boil in large pot. Add ramen noodles and 1 tablespoon salt and cook until just tender, about 2 minutes. Drain noodles and divide evenly among 4 individual serving bowls.
Return strained broth to clean saucepan and bring to simmer over medium-high heat. Whisk ½ cup of hot broth into miso until dissolved and smooth, then whisk miso mixture into saucepan. Stir in soy sauce, Gala Apple Balsamic, Toasted Sesame Oil, and sliced pork. Cover, remove saucepan from heat, and let sit until pork is cooked through, about 3 minutes (do not overcook). Season with salt to taste. Ladle soup into individual bowls, garnish with scallions and sesame seeds, and serve.
Note: To make processing and slicing the pork easier, freeze it for 20 minutes. Supermarket ramen works well here; you can discard the flavoring packet. Dried ramen noodles can also be found at Asian markets. If you can’t find miso paste, you can omit it, but the soup with have less complex flavor.
Note: Try using left over pulled pork in this, it's great!
*Tested in Soups & Stews Cooking Class