One of our favorite foods is ramen. I've even been made fun of because of it! According to a co-worker, people over "a certain age" don't choose to consume ramen anymore. I'm not sure what that "certain age" is, but I will say I was in the under 30 camp at that point. Anyway, I'm here to tell you something different - if you agree with the person I worked with, you've clearly never had real ramen.
I'm pretty sure ramen (in its many forms), is the food James and I would choose to eat forever if we could only choose one food. And I'm pretty sure it's not likely to change once we reach "a certain age." Now, I'm not talking about those ten cent ramen packets. I'm pretty sure most people won't get to "a certain age" eating those sodium and chemical laden packets on a daily basis. However, I will say I think those ramen packets do have a place - it's just not on my table on a daily basis.
Now, real ramen, that's something I'd welcome. One ramen we often joke about is tonkatsu, or pork cutlet. However, I had ground pork on hand, so I went with pork meatballs instead. Flavored it up with some ginger and green onions as well as the beloved furikake. I could eat these meatballs just by themselves! While the meatballs cook, you can quickly make a basic miso soup base and cook up the noodles. Then it's gobbling time!
Yield: 4 servings
|457 grams||16.125 ounces||pork, ground|
|353 grams||12.5 ounces||fresh ramen noodles|
|270 grams||9.5 ounces||bok choy, washed and separated||You can also substitute spinach.|
|33 grams||1.25 ounces||2||green onions, sliced|
|251 grams||8.75 ounces||1||Asian pear, cut into wedges||optional|
|382 grams||13.5 ounces||1||sweet dumpling squash, cut into wedges and seeds removed||You could substitute another winter squash, such as delicata.|
|22 grams||3/4 ounce||4 teaspoons||1 1-inch segment||ginger, grated|
|23 grams||3/4 ounces||1/4 cup||breadcrumbs||I used panko.|
|1/4 cup||soy sauce|
|1/4 cup||miso||I used white miso. For a stronger flavor, you could also use red miso or a mix.|
|1. Gather all materials.|
|2. Place squash on a baking tray and spritz with oil. I also used a bit of pepper. Roast for about 15 minutes at 400F.|
|3. Meanwhile, combine pork, panko, half the ginger, furikake, and green onions, mixing until homogeneous. Form into meatballs, and heat them in a bit of oil until cooked through.|
|4. Mix together miso, ginger, and soy sauce, adding water to bring total volume to 4 cups.|
|5. Add bok choy to pot with meatballs, along with sauce from Step 5, simmering until bok choy cooked to desired tenderness.|
|6. Cook ramen noodles following package directions. Place 1 serving of noodles in each bowl, and then add a quarter of the soup, meatballs, roasted squash, and Asian pear. Garnish with furikake and additional green onions if desired.|