Spicy miso ramen with pork from The Comfortable Kitchen: 105 Laid-Back, Healthy, and Wholesome Recipes (page 69) by Alex Snodgrass

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Notes about this recipe

  • JimCampbell on November 30, 2024

    The ramen is good. We enjoyed the depth of flavor. It certainly beats a lot of the mediocre ramen places we've eaten at. The only change would be to cut back on the coconut intensity a bit. Not certain if it's the amount of coconut milk, the coconut amino, or both together, but the broth has a pronounced coconut flavor. Having said that, the better half loved it. We skipped the cayenne and red pepper flake, but used the recommended amount of Sichuan pepper corn. We would make this again. It's comforting and warm on a cold night.

  • ginger2212 on March 04, 2022

    This was lovely! It tasted delicious and it was cozy. I just used a whole can of coconut milk because 1 cup is an annoying amount. Would definitely make again!

  • southerncooker on February 24, 2022

    I used ground chicken instead of pork. My stores didn't have shittaki mushrooms, so I used baby Bella. I added some fresh mung bean sprouts to this. Son and hubby like their eggs more cooked than I so I boiled theirs longer. I didn't use quiet the full amount of cayenne and pepper flakes, but this was still very spicy, but very good.

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