Страница 65

Barbecue Pork and Miso Ramen

PAIR WITH

Korean Egg Breads

(PAGE 162)

Flaky Green Onion Pancakes

(PAGE 139)

This recipe is inspired by the bowls of hearty ramen I slurped in train stations in northern Japan. Sapporo ramen is my favorite style—full of springy ramen noodles, rich and savory red miso broth, buttered corn, boiled eggs, and thin slices of barbecued pork. With a soup spoon in one hand and chopsticks in the other, it’s full-contact eating at its best! To make this dish lightning-fast (it’s really more about shopping than cooking), I use packaged Chinese

char siu

(barbecue pork). Look for it in the meat department of grocery stores where precooked ribs are sold. For a more authentic flavor, pick up crisp-ski

.

SERVES

4 TO 6

ACTIVE TIME

25

MINUTES

TOTAL TIME

30

MINUTES

3 large eggs

8 cups [2 L] chicken broth

(see page 17)

3 dried shiitake mushrooms

3 slices fresh ginger, cut

1

/

2

in [12 mm] thick

1

1

/

4

lb [570 g] packaged char siu (see headnote), thinly sliced

1

1

/

2

lb [680 g] fresh ramen noodles

2 cups [270 g] frozen corn

2 Tbsp unsalted butter

1