5 recipes found
Combine steak and soy sauce in a plastic container with a lid. For best flavor results, marinate in the refrigerator for 2 hours.
Remove steak from the marinade and shake off excess. Discard the remaining marinade.
Heat coconut oil in a skillet over medium-high heat. Add steak and cook until firm and reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Remove from skillet and allow to rest for 10 minutes.
While the steak is resting, combine broth, miso paste, garlic, and sesame oil in a saucepan over medium heat; bring to a boil. Once broth is at a slow boil, add ramen noodles. Cook until noodles are soft, about 3 minutes. Season with salt and pepper.
Transfer broth and noodles to 2 bowls. Slice steak and place on top.
Preheat the oven to 275 degrees F (135 degrees C).
Place black fungus in a large bowl; fill with water.
Combine mirin, 1/2 cup soy sauce, onion, 1/2 cup brown sugar, 3 chopped green onion bulbs, and garlic in an oven-safe pot over high heat; bring to a boil.
Place pork belly skin-side down on a flat work surface. Roll up lengthwise; secure with twine. Place pork belly into mirin mixture; partially cover pot with lid.
Bake in the preheated oven until pork is tender and an instant-read thermometer inserted into center reads at least 145 degrees F (63 degrees C), about 4 hours.
Fill a bowl with ice and cold water; set aside. Meanwhile, bring a separate pot of water to a boil over high heat; gently add eggs and cook until yolks are barely set, 8 to 10 minutes. Transfer eggs to the bowl of ice water; let sit about 1 minute. Remove eggs from water; peel.
Place eggs in a container with 1 cup water, 1/2 cup soy sauce, and 2 tablespoons brown sugar. Dampen a paper towel in soy sauce mixture; cover container with dampened paper towel. Refrigerate 4 hours to overnight.
Drain black fungus; add to liquid in pork belly pot. Cover pot with a lid; refrigerate 4 hours to overnight.
Skim fungus from top of pork belly mixture; place in a pot with 8 cups water. Fungus should be covered in pork belly fat. Add remaining 1/4 cup soy sauce and miso paste; bring to a boil.
Remove and discard skin from pork belly using a knife. Chop meat into pieces of desired thickness. Cut eggs in half lengthwise.
Bring a separate pot of water to a boil. Add ramen and cook until noodles are tender yet firm to the bite, stirring occasionally, about 3 minutes. Drain.
Place 4 nori slices diagonally in corner of each bowl. Place noodles on top; arrange 2 egg halves and a few pork belly slices separately. Cover with black fungus, top with remaining 3 chopped green onion bulbs, and pour in broth. Top each bowl with a few slices of naruto. Let sit before serving, about 3 minutes.
Bring a pot of water to a boil, and add ramen, breaking up noodles if desired. Cook until tender, about 3 minutes, or according to package directions. Drain and set aside.
Heat sesame oil in a large skillet over medium heat, Add sliced mushrooms. Cook 4 minutes.
Add rice vinegar and soy sauce. Cook 4 minutes.
Add asparagus and cook 1 minute. Stir in butter and miso paste. Cook 1 minute more. Turn heat off.
Stir in drained noodles. Ladle into serving dishes and garnish with scallions and sesame seeds.
Bring water, mushrooms, miso paste, soy sauce, vinegar, garlic, and ginger to a boil in a large soup pot. Reduce heat to low and simmer for 25 minutes.
Add ramen noodles and dunk in the broth until they no longer float to the top. Cook 5 minutes.
Ladle into serving bowls and top with your favorite ramen toppings.
Place butter, miso paste, and garlic into a mini food processor, and blend until smooth, scraping down the sides of the processor halfway through. If you don’t have a mini processor, just cream the ingredients together with a fork until well blended.
Transfer to an airtight container with a lid, and store in the refrigerator or freezer.