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Creamy Miso Ramen

Cooking cream makes this ramen broth extra luxurious and it pairs so  nicely with the earthy mushrooms in the soup.

Serves: 4 Preparation: 30 mins Cook Time: 45 mins
Lactantia<sup>®</sup> 35% Cooking Cream product image Made with Lactantia® 35% Cooking Cream Lactantia<sup>®</sup> Salted Butter product image Made with Lactantia® Salted Butter

Ingredients

Directions

  1. Pork Belly: Cut pork belly into 3-inch (7.75 cm) cubes. Thinly slice each cube into 1/4-inch (1 mL) slices. Transfer to bowl. Toss with soy sauce, vinegar, brown sugar, salt and pepper. Cover and refrigerate for at least 30 minutes or up to overnight.
  2. Drain pork from marinade and pat dry (discard marinade).
  3. Heat large nonstick skillet over medium heat. Cook pork slices, turning every 3 to 4 minutes, for 10 to 12 minutes or until fat renders and pork is crispy and golden. Transfer to paper towel–lined plate.
  4. Creamy Miso Broth: In small bowl, pour 1 cup (250 mL) boiling water over dried shiitake mushrooms. Let stand for 10 to 15 minutes or until mushrooms have rehydrated and softened. Remove and slice mushrooms. Pour soaking liquid into large saucepan.
  5. Set large saucepan over medium-high heat. Stir in rehydrated shiitakes, chicken broth and soy sauce; bring to a boil. Whisk in miso paste and tahini paste until smooth and incorporated. Stir in cream; bring to a boil. Boil for 1 minute. Reduce heat to low and keep warm until ready to assemble soup.
  6. Soup Garnishes: In large skillet or wok set over medium-high heat, melt 2 tbsp (30 mL) butter. Cook fresh shiitakes, oyster mushrooms, garlic, ginger, ¼ tsp (1 mL) salt and ¼ tsp (1 mL) pepper, stirring occasionally, for 5 to 8 minutes or until mushrooms are starting to brown and are tender; transfer to plate.
  7. Add remaining butter to skillet set over medium-high heat. Cook bok choy, corn, remaining salt and remaining pepper, stirring occasionally, for 3 to 5 minutes or until bok choy is just wilted and tender, and corn is heated through.
  8. To serve, divide noodles among 4 bowls. Pour creamy miso broth over noodles. Top with boy choy mixture and pork belly slices. Garnish with green onions, nori and sesame seeds.

Tips

Substitute pork belly with thick-cut bacon, omitting marinade and cooking until fat renders, and bacon is golden brown and crispy around edges.

Substitute miso paste with 1 tbsp (15 mL) more soy sauce, 1 tbsp (15 mL) more tahini paste, 1 tbsp (15 mL) tomato paste and 1 tbsp (15 mL) Worcestershire sauce.

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