A little goes a long way with black garlic—a fantastic umami ingredient.
- Prep time 15 minutes
- Total time 1 hour & 30 minutes
- Portion size 4 servings
In large bowl, combine pork, garlic, soy sauce, mirin and ginger. Season lightly with salt and pepper. Cover and refrigerate for 1 hour.
In large pot of boiling salted water, cook ramen noodles until al dente. Drain and set aside.
In same pot over medium heat, heat 1 tbsp sesame oil and butter; cook white parts of green onions, black garlic and ginger until fragrant, about 2 minutes. Add mushrooms, edamame and carrots; cook, stirring, for 2 minutes. Add stock, soy sauce and mirin; bring just to simmer. Gradually whisk in miso; simmer gently until vegetables are tender, about 5 minutes.
Meanwhile, heat remaining sesame oil in nonstick skillet; cook pork until no longer pink, about 5 to 7 minutes. Transfer to bowl; set aside. In same skillet, fry eggs as desired. Season with salt and gochugaru.
Divide noodles among four bowls. Divide pork, broth and vegetable mixture among bowls. Top each bowl with fried egg.
Garnish with nori, green parts of green onions, sesame seeds and gochugaru to taste.
Nutritional facts PER SERVING: about
- Iron 8 mg
- Fibre 7 g
- Sodium 2,445 mg
- Sugars 9 g
- Protein 48 g
- Calories 845
- Total fat 37 g
- Cholesterol 275 mg
- Saturated fat 11 g
- Total carbohydrate 76 g