Tonjiru Ramen

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INGREDIENTS

3 servings

<A>

• Daikon: 3 oz

• Carrots: 2 oz

• Burdock (Gobo): 1 oz

• Leeks: 2 oz

• Ginger: 1 tbsp. minced

<B>

• Pork Rib/Loin: 2 oz

• Jorinji Shio-koji: 1 tbsp.
  (or a pinch of salt)

• Sesame oil: 1 tbsp.

• Water: 4 cups

• Jorinji Red Miso: 4 tbsp.

• Ramen Noodles: 3 servings

• Jorinji Goma Miso Sauce,
  Chopped Green Onions,
  La-yu Chili Oil to taste

DIRECTIONS

1. Peel daikon and carrots. Wash dirt off the burdock.
   Cut daikon into quarter-rounds about 1/8 inch thick. Cut carrots into half-rounds about 1/8 inch thick. Cut burdock diagonally into thin half-rounds. Cut leeks into quarter-rounds about 1/4 inch thick. Cut pork into small bite-sized pieces and rub roughly with Jorinji Shio-koji (or salt) to make it tender and remove excess pork odor.

2. Add sesame oil into a pot on medium heat.

3. Add ginger and pork, and stir fry until the pork’s surface whitens.

4. Add <A> and stir fry until the radish becomes semi-translucent.

5. Add water and bring to a boil on medium heat.

6. Turn the heat to low and simmer until the veggies become tender.

7. Turn off the heat and add Jorinji Red Miso.

8. Bring a large pot of water to a rapid boil. Add ramen noodles, stir, and boil 3 minutes. Drain well.

9. Divide noodles between the bowls and pour soup onto them. Top with Jorinji Goma Miso Sauce, green onions, and a little bit of la-yu chili oil to taste.

Additional Suggestions

• If you want to skip the pork, using age (deep fried tofu) or mushrooms are good substitutions.

• Ramen Noodles? We recommend Umi Organic!