Recipe by Yuri Baxter-Neal
Born in Saitama, Japan in 1977
Lives in Portland, OR
Profession: Event planner and organizer at "LIFE Sampling"
Leisure: Hiking, camping, fishing, snowboarding, cooking, gardening, chasing after the kids
Word of the day: Sunshine
Childhood cuisine: My mother's and grandma's Japanese home cooking
Absolutely delicious. The pork is like a rich pork gravy. This comes together quickly, so it would be a great weeknight meal. The garnishes could be any fresh, crisp vegetable you have on hand.
Active Time: 20 minutes | Inactive Time: 15 minutes | Easy | 2 servings
1 tablespoon safflower oil
1/2 pound ground pork
1” piece fresh ginger, peeled and minced
3 ounces shiitake mushrooms, chopped, tough stems discarded
3 scallions, chopped
1-1/4 cups chicken broth
2 tablespoons chickpea miso or white (shiro) miso
1 tablespoon sugar
1 tablespoon soy sauce or tamari
1 tablespoon dry sake
1 teaspoon toasted sesame oil, optional
1/2 teaspoon red pepper flakes, optional
1 tablespoon cornstarch
1/2 teaspoon lemon zest (optional)
1 package (10 ounces) Umi Organic fresh ramen noodles
1/2 small cucumber, chopped into matchsticks
1 ripe plum tomato, chopped
4 ounces sugar snap peas, steamed until just tender
1 small bok choy, quartered and steamed until just tender
1. In a large skillet, heat oil over medium heat. Add ginger and simmer until turning golden, about 30 seconds. Add pork, shiitakes, and scallions, and cook, stirring, until pork is browned, 10 to 12 minutes.
2. In a medium bowl, whisk together chicken broth, miso, sugar, soy sauce, sake, sesame oil, and pepper flakes, if desired. When pork is browned, stir miso mixture into pork and simmer gently, covered, 15 minutes.
3. In a small bowl, whisk together cornstarch and 1/4 cup cold water. Slowly stir into pork mixture and cook until thickened. Remove from heat. Add optional lemon zest.
4. Bring a large pot of water to a rapid boil. Gently pull apart and fluff noodles. Add noodles to water and boil 3 minutes, stirring often. Drain well.
5. Divide noodles between bowls, top with pork mixture, and garnish with cucumber, tomato, peas, and bok choy.
Photos by Shawn Linehan.