Miso Ramen with Ground Pork

Miso Ramen with Ground Pork (Miso Soup Base Recipe)

This recipe not only creates a delicious bowl of miso ramen but also leaves you with a rich, umami-packed miso soup base that you can refrigerate or freeze for future use. Perfect for making quick and flavorful ramen anytime!

Instructions

1. Prepare the Vegetables
   Add the carrot, onion, apple, celery, and garlic to a food processor and pulse into a fine chop. If you don’t have a food processor, finely chop everything by hand.

2. Cook the Aromatics
   Heat the bacon fat and sesame oil in a large skillet over medium-high heat. Add the chopped vegetables and cook until the onions are translucent and the apple is tender, stirring occasionally (10–12 minutes). Reduce heat to medium-low.

3. Cook the Pork
   Add the ground pork to the skillet and cook for 8–10 minutes until no longer pink. Stir in the ginger, sriracha, soy sauce, kelp granules, apple cider vinegar, and salt. Mix well.

4. Blend to Create the Base
   Transfer the mixture to a food processor and pulse until finely ground. If a processor isn’t available, mash with a potato masher or wooden spoon to break it down into small pieces.

5. Finish the Miso Base
   Stir in the sesame seed paste and miso until fully combined. The consistency should be thick and paste-like. This is your miso soup base, which can be stored for future use.

6. Make the Ramen Soup
   To serve, bring chicken or vegetable stock to a boil. Use 3 tablespoons of the miso base per 1 cup (235 ml) of stock. Simmer until heated through. Right before serving, bring the soup back to a boil.

7. Assemble the Ramen
   Pour 2 cups (475 ml) of hot soup over each bowl of cooked ramen noodles. Add your favorite toppings like scallions, nori, or a boiled egg. Enjoy!

Storage Tips for the Miso Soup Base

This miso base can be refrigerated for up to 1 week or frozen for up to 3 months. Simply scoop out what you need and mix with hot stock for an instant, homemade ramen broth!