CHUBBY RICE RECIPES

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BEST CHICKPEA RECIPES - OLIVEMAGAZINE



Best Chickpea Recipes - olivemagazine image

A tin of chickpeas can go a long way – add to Moroccan soups and tray bakes or put at the centre in our vegetarian filo slice or chickpea and squash coconut curry. You can even use the leftover water to make our pretty vegan meringues

Provided by OLIVEMAGAZINE.COM

Categories     

Number Of Ingredients 1

SPICY MISO RAMEN RECIPE | JET TILA | FOOD NETWORK



Spicy Miso Ramen Recipe | Jet Tila | Food Network image

Ramen is a Japanese-style bowl of broth and noodles. In this version, miso is added to an already rich broth and spiced with chiles. Adding miso to ramen broth makes a unique version that is dense, flavorful and delicious. Make Ramen Eggs and Chasu Pork Belly in advance to top the ramen.

Provided by Jet Tila

Categories     main-dish

Total Time 30 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 17

8 ounces ground pork
3 cloves garlic, chopped 
1 tablespoon fresh ginger, finely grated 
2 green onions, thinly sliced, plus more for serving
4 pieces dried shiitakes
2 pieces konbu seaweed, about 6 by 8 inches each 
7 tablespoons red miso paste (akamiso), or more to taste 
1 tablespoon mirin
1 tablespoon granulated sugar 
2 teaspoons sea salt 
1 teaspoon toasted sesame oil 
1 teaspoon chile-garlic sauce 
1/4 teaspoon ground white pepper
4 cups low-sodium chicken stock or broth
2 cups water 
1 pound fresh wheat noodles, cooked according to the package directions
Serving suggestion: ramen eggs, chasu pork belly, bean sprouts and nori sheets

Steps:

  • In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
  • Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.

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