Ramen W/spicy Pork, Miso Gravy, Greens, Pickled Burdock Recipe

Place julienned burdock root in a bowl with 1/4 tsp kosher salt, massage briefly and let sit 5 minutes to release some moisture. Rinse quickly and pat dry.

In a small saucepan or microwave-safe cup, combine rice vinegar, water, sugar and red pepper flakes. Warm just until sugar dissolves, about 30–45 seconds; cool slightly.

Toss burdock with the warm pickling liquid and toasted sesame oil. Transfer to a small jar or container, cover and chill at least 30 minutes. Keeps well refrigerated for 24–48 hours.

In a medium pot, heat neutral oil over medium. Add smashed garlic cloves and smashed ginger and sauté 1 minute until fragrant but not browned to infuse oil.

Pour in chicken or pork stock and add dashi granules if using. Bring to a gentle simmer, then reduce heat to low and simmer 8–10 minutes to let aromatics infuse.

In a small bowl, whisk white miso with 2–3 tablespoons of the warm broth until smooth to avoid lumps, then whisk that back into the pot. Add soy sauce and sake; taste and adjust seasoning, keeping soup slightly saltier than final because noodles/other components will dilute it.

If you want a slightly thicker, gravy-like body, whisk cornstarch with 2 tablespoons cold water to make a slurry. Slowly whisk slurry into simmering broth until it slightly thickens and coats the back of a spoon, about 1–2 minutes. Stir in butter for a glossy finish and keep warm on lowest heat.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat until shimmering.

Add the white parts of the scallions, grated ginger and minced garlic. Sauté 30–45 seconds until aromatic.

Add ground pork, break up with a spatula and cook until browned with some crispy bits, about 6–8 minutes.

Stir in gochujang, soy sauce, mirin, sesame oil and brown sugar. Reduce heat to medium and cook 2–3 minutes, stirring, until sauce clings to the pork and some caramelization appears. Season with 1/2 tsp kosher salt and black pepper. Stir in toasted sesame seeds and remove from heat; keep warm.

Bring a separate pot of water to a rolling boil for blanching noodles and greens (you will use this for noodles later).

Heat a skillet or wok over medium-high heat, add 1 tsp sesame oil and then the greens. Stir-fry or sauté quickly until just wilted but still bright (spinach 30–45 seconds, baby bok choy 1–2 minutes depending on size).

Season with 1/2 tablespoon soy sauce and a pinch (1/4 tsp) salt. Remove from heat and keep warm.

If using soft-boiled eggs, bring a small pot of water to a boil, gently lower eggs and cook 6 minutes for slightly jammy yolks (adjust 6–7 minutes for desired doneness). Immediately transfer eggs to an ice bath for 5 minutes, peel and optionally marinate in a mixture of 2 tbsp soy sauce and 2 tbsp water for 15–30 minutes (ajitsuke style).

Bring the pot of boiling water (from greens step) to a vigorous boil. Cook ramen noodles according to package directions until just al dente (usually 2–4 minutes for fresh, 4–5 minutes for dried). Reserve 1/2 cup of the noodle cooking water, then quickly drain noodles.

Divide warm miso gravy among two large bowls (about 3 cups broth per bowl). If broth seems too thick, thin slightly with reserved noodle water to desired consistency.

Portion noodles into bowls on top of the broth. Arrange a generous scoop (about 1/2 cup each) of spicy pork on one side, place greens on another side, and add a small mound (2–3 tbsp) of pickled burdock for brightness.

Halve the soft-boiled eggs and place in bowls. Garnish with scallion greens, nori strips, a drizzle of chili oil if using, and sprinkle toasted sesame seeds.

Serve immediately while hot.