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Miso base and Teriyaki Beef-Wrapped Asparagus Ramen

Miso Base

Serves up to 12; prep time 45 minutes

1 medium carrot, peeled and cut into large dice

1⁄2 onion, peeled and cut into large dice

1⁄2 apple, cored, peeled and cut into large dice

1 celery stalk, cut into large dice

3 garlic cloves

1⁄2 cup bacon fat

2 tablespoons sesame oil, divided

1 1⁄2 cups ground pork

2 teaspoons fresh ground ginger

1 teaspoon sriracha

2 tablespoons soy sauce

1 teaspoon kelp granules

1 tablespoon apple cider vinegar

1 teaspoon salt

1 tablespoon ground sesame seed paste (optional)

3⁄4 cup Shiro miso (white miso, which is lighter and sweeter)

3⁄4 cup Akamiso miso (red miso, which is darker and saltier)

Low-sodium chicken or vegetable stock - 2 cups per serving based on number of servings

Add the carrot, onion, apple, celery, and garlic to a food processor. Pulse into a fine chop. Add bacon fat and 1 tablespoon sesame oil to a large skillet over medium-high heat. Add the fruit and vegetables and cook until onions are translucent and apple is tender, stirring occasionally, for 10-12 minutes. When done, turn heat to medium-low. Add ground pork to cooked vegetable mixture. Cook for about 5 minutes until the meat is no longer pink. Stir in the ginger, sriracha, soy sauce, kelp granules, apple cider vinegar, and salt. Incorporate well.

Return the entire mixture to the food processor and pulse until pork is finely ground. Add sesame seed paste and miso to the ground pork mixture and mix well. It should have the consistency of a thick paste. Remove base from heat and set aside.

Bring the miso base and chicken or vegetable stock to a boil (depending on number of people you're serving, use the ratio of 3 tablespoons miso base to 1 cup chicken or vegetable stock). Lower heat and let simmer until ready to serve. Use about 2 cups soup per serving. Right before serving, crank heat back up to boil the soup.

If serving just with noodles, pour 2 cups soup over each bowl of noodles. Top each bowl with desired toppings.

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