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Indonesian pork ramen with coconut curry soup from Simply Ramen: A Complete Course in Preparing Ramen Meals at Home (page 40) by Amy Kimoto-Kahn

  • green onions
  • bananas
  • carrots
  • celery
  • cilantro
  • coconut milk
  • ground cumin
  • curry powder
  • bread flour
  • cake flour
  • whole wheat flour
  • garlic
  • apples
  • shiitake mushrooms
  • bacon fat
  • sesame oil
  • dashi stock granules
  • fleur de sel
  • chicken stock
  • mirin
  • kombu
  • dried shiitake mushrooms
  • limes
  • shoyu
  • maple syrup
  • Sriracha sauce
  • peanut butter
  • pork tenderloin

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Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 3 hours, or up to 24 hours. Can substitute ghee or coconut milk for bacon fat, chili paste of your choice for sriracha sauce, brown sugar for maple syrup, vegetable stock for chicken stock, and soup base of your choice for the book's "Shio base" specified in this recipe.

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