Ramen Soup With Mushrooms And Pork Recipes

PORK, SWEET POTATO AND SHIITAKE MUSHROOM RAMEN

Steps:

• In a Dutch oven or stockpot, heat the olive oil over medium-high heat. Add the pork and cook until brown, using a wooden spoon to break it up. Use a slotted spoon to transfer the pork to a paper towel-lined plate. Add the sweet potatoes and saute until beginning to become tender, 7 to 8 minutes. Add the mushrooms, ginger and garlic and cook until the mushrooms release their water and begin to brown, 5 to 7 minutes. Season with salt and pepper.
• Add the chicken broth, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the soy sauce, mirin, sesame oil, brown sugar, celery seed and browned pork. Bring to a boil, reduce the heat to a simmer, cover and let simmer 15 minutes. Add the ramen noodles. Simmer until tender, about 5 minutes.
• Serve in a bowl with an egg on top. Garnish with Sriracha and cilantro.

TOFU AND MUSHROOM RAMEN

Steps:

• Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
• Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
• Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
• Distribute mushrooms and tofu amongst 4 bowls.
• Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
• Garnish each bowl with green onions and carrots.

JAPANESE PORK AND RAMEN SOUP RECIPE - (4.3/5)

Steps:

• Microwave onions, garlic, ginger, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir broth and shiitake mushrooms into slow cooker. Season pork with salt and pepper and nestle into slow cooker. Cover and cook until pork is tender, 6 to 8 hours on low or 5 to 7 hours on high. Transfer pork to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Stir in noodles and spinach, cover, and cook on high until noodles are tender, 3 to 8 minutes. Stir in shredded pork, miso, soy sauce, mirin and sesame oil. Let sit until heated through, about 5 minutes. Season with additional miso and additional soy sauce to taste. Serve with scallions and sesame seeds for garnish.

SLOW-COOKER PORK RAMEN

Steps:

• In 5-quart Dutch oven, heat 1 tablespoon of the oil over medium-high heat until hot. Add half the pork; cook 4 to 5 minutes, without moving, until browned and easily releases from the bottom. Turn and continue cooking 2 to 4 minutes or until browned. Transfer pork to 5- to 6-quart slow cooker; repeat with remaining pork.
• Reduce heat to medium; add remaining 1 tablespoon oil to Dutch oven. Add mushrooms, green onion whites and salt to Dutch oven. Cook 5 to 7 minutes, stirring frequently, until mushrooms release juices and turn brown. Stir in 1 tablespoon of the gingerroot and the garlic; cook 30 seconds. Cover and refrigerate remaining green onion greens and gingerroot until later.
• Slowly add broth, stirring and scraping to remove any brown bits from bottom. Transfer broth mixture to slow cooker with pork. Cover; cook on Low heat setting 8 to 10 hours or until pork is tender.
• Transfer pork to cutting board. With sharp knife, cut pork into bite-size chunks, removing and discarding any remaining fat. Using spoon, skim off and discard any fat from surface of broth. Return pork to slow cooker and stir in soy sauce and remaining 1 tablespoon gingerroot. Cover; cook 15 to 20 minutes or until heated through.
• Cook ramen noodles as directed on package; drain. To serve, divide noodles evenly among individual bowls. Ladle broth and pork over noodles, dividing evenly. Serve with remaining green onion greens; top each bowl with desired toppings.

RAMEN SOUP WITH MUSHROOMS AND PORK

Steps:

• In 5-quart Dutch oven, heat oil over medium heat. Crumble pork into hot oil; cook on all sides until no longer pink. Transfer with slotted spoon to paper towel-lined plate.
• Add mushrooms, green onion whites and salt to Dutch oven; cook about 8 minutes or until mushrooms release juices and turn brown. Transfer to plate; set aside.
• Add mirin, soy sauce and gingerroot to Dutch oven; stir about 2 minutes or until thickened. Add broth; heat to boiling over high heat. Stir in noodles, pork and mushrooms; return to boiling. Reduce heat to medium-low; simmer 3 to 4 minutes or until noodles soften.
• Divide mixture among 8 bowls. Top with green onion greens. Serve with lime wedges and Toppings.