Pork & Wild Mushroom Miso Noodle Bowls
When the lovely folks over at Umi Organic’s got wind of our Local Thirty challenge (you can read about the challenge here) they got a hold of me to let me know that they source all of the ingredients for their ramen noodles from Pacific Northwest farms (Oregon specifically) I couldn’t believe it! I quickly got my hands on some noodles and was even more excited to learn about local folks making and sourcing their own miso paste Jorinji Miso) from the pacific northwest. If there is one thing I’ve missed during the local food challenge it’s been Japanese cooking and this simple recipe does not disappoint! Using local ingredients from our farm, neighboring farms and the wild forest, these pork and wild mushroom miso ramen noodle bowls are the perfect weeknight dinner for a chilly fall evening. I hope you all enjoy this recipe as much as we do!
Cheers from Tumbleweed Farm
Pork & Wild Mushroom Miso Noodle Bowls
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4
Miso Sauce:-
3 tablespoons unseasoned rice vinegar
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3 tablespoons white miso
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1 Tablespoon grated fresh ginger
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1 garlic clove, minced
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1 teaspoon honey
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Pinch of crushed red pepper flakes
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1/4 cup hazelnut oil (or another nut or seed oil)
- 1/2 pound ground pork
- 1/2 pound Chanterelle mushrooms, finely chopped (or any mix of wild or cultivated mushrooms)
- 3 scallions, finely chopped white and green parts
- pinch of crushed red pepper flakes
- pinch of salt and pepper
- 1/4 cup white wine
- 1 package (12 ounces) Umi Organic ramen noodles
- soft boiled eggs for serving
Preparation
- Using an immersion blender or small food processor, blend together all the ingredients for the sauce. Taste for seasonings and adjust as needed. Set aside.
- In a large cast iron skillet, brown the pork over medium-high heat, using a wooden spoon to break it up a bit until no longer pink and cooked through. With a slotted spoon remove the pork from the pan to a plate and keep to the side. If the pan is dry add a touch of butter or oil and then add the chopped mushrooms. Sauté the mushrooms over medium-high heat until they release most of their moisture and brown up a bit, about 8 minutes. Stir in the scallion whites (reserving the greens for garnish), crushed red pepper flakes, salt and pepper. Cook, stirring often until fragrant, about 3 minutes longer. Pour in the wine, bring to a boil and reduce the heat. Cook until most of the liquid evaporates. Return the pork to the skillet, give it a good stir; keep warm on low heat.
- Bring a large pot of water to a rapid boil. Gently pull apart and fluff the ramen noodles. Add noodles to water and boil 2 minutes, stirring often. Drain well.
- Add the noodles to a large bowl and toss with the pork/mushroom mixture and drizzle with the miso sauce. Divide between bowls and top with soft boiled eggs and the reserved minced scallion greens.
Notes
*Use this recipe as a guide. Adjust measurements and ingredients as necessary
I’m a HUGE fan of Umi noodles (since farmers market days, pre-grocery stores). So excited that you’re combing two of my fav local “vendors” (Tumbleweed Farms as the other). My cold weather repertoire just got better!
woohoo!!
This recipe is delicious and super simple with a couple of swaps! Thank you! It’s definitely going into our weeknight rotation. I’ve shied away from ramen at home in the past, but pork sausage (from TreeBird Farms!) makes for a tasty and easy meat option (as opposed to long-cooked short ribs or something else common in ramen).
Yay!!! So happy to hear!!