08 April 2009

Operation pantry/fridge/freezer cleanout - Day 1 - Miso Ramen

OK, news alert for those of you following Tales of a Test Kitchen (which may just be Steph ;) ) -- I'm moving. I'll soon be leaving my Back Bay kitchen to move essentially down the road, mayyyyybe a mile and a half away. Likely less.

Due to the pending move, I've restricted myself to basic ingredients bought at the market this weekend and what i only have in stock here. And after a month of very very heavy travel ... the pickins are SLIM. But, I like a challenge ... and this one forces me to do some research and be creative. The results ... delicious. Who'da known?

On to Day 1 of the challenge -- what to make for the week? I made walnut miso noodles over the weekend, have a ton of miso (does Super 88 sell small packs of miso? or just lifetime supplies. meezcha.)

So, on to cooking for the week. After a month of indulging in Brazilian and Asian delicacies, Tales of a Test Kitchen could use a little detox, and with the move, wallet-friendly dishes are added bonuses.

The result for Sunday's cooking... miso ramen with leftover walnut miso noodles from the potluck @ albert's, bok choy, ground pork and slightly spiced with thai chilis. So incredibly easy to do, yet so satisfying. This soup is up to interpretation, so feel free to alter. Here's what I used.

Miso Ramen

1.25 lb ground pork
roughly 2 cups chicken stock
entire bag of bok choy
3 Thai bird chilis - finely diced
Leftover walnut miso noodles (including chard and asparagus)
soy sauce
spring onions

To start, brown the ground pork with a little oil, diced garlic, and some soy sauce in a medium-deep pan, enough to cook down the bok choy in. Once that's browned, add the bok choy (rinsed, be very careful ... often carries some dirt) and about a cup of chicken stock. Eyeball it, you need enough to cook down the bok choy.

Meanwhile, head a pot of water until it's warm, but not boiling. Mix in 1/4 cup or so (to taste) of miso, whisking in until nicely combined. You want the broth to be flavorful, and everyone has a different taste for miso. Use accordingly.

Once bok choy is cooked down, add to miso broth.

Let these all combine, then add the leftover noodles. I diced up some spring onions to top the ramen, and grabbed my set of chop sticks. Dinner, finisimo -- with enough to last me through the week. :) And really, what's more comforting than a big bowl of miso ramen?

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