Prep Time

30

Minutes

Cook Time

5

Minutes

Makes

2

Servings

HOW IT’S MADE

Savory shiitake combined with delicious spices for big umami.

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  • 2 packages of Maruchan GOLD Spicy Miso Ramen
  • 4 oz ground pork
  • 2 large shiitake, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp toasted sesame oil
  • 2 tbsp sake
  • 2 tbsp red miso
  • 2 tsp sesame paste or tahini
  • 1 shallot, finely chopped
  • 6 inches negi or leek (white part only) to make shiraga-negi
  • Shichimi pepper to taste
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Gather Ingredients

Mix Sake & Miso

In a small bowl, mix sake and miso together thoroughly and set aside.

Make Shiraga-Negi

To julienne the negi or leek, cut into 3-inch pieces and make an incision lengthwise. Remove the core, flatten and stack the rectangular pieces and slice very thin. Leave them to soak in cold water.

Stir-Fry

Heat wok on medium high and add sesame oil. Add minced garlic and fry for 30 seconds. Add chopped shallots and ground pork and cook for about 3 minutes, stirring constantly. Add shiitake and cook for 1 more minute. Stir in miso and sake mixture and continue cooking until the liquid is nearly evaporated.

Cook Noodles

Boil 4 cups of water in a medium pot and add 2 packages of Maruchan GOLD Spicy Miso Ramen. Cook for 3 minutes, allowing noodles to soften slightly before gently spreading them apart. Remove from heat.

Prepare Soup Base

Place contents of soup base and 1 teaspoon of tahini in each serving bowl and mix together. Add broth from noodles to each bowl and stir.

Top Bowls & Serve

Divide ramen into soup bowls. Top with cooked pork and garnish with shiraga-negi. Sprinkle shichimi pepper for extra heat.