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Dried Asian Pear Ramen with Pork & Mushroom
Created by Chef Terry, this hearty ramen features a miso-based broth layered with sautéed mushrooms, tender pork, and the delicate sweetness of diced Subarashii Kudamono Dried Asian Pears. Simmered with soy and chicken stock and served over fresh ramen noodles, it’s a deeply satisfying bowl with a touch of complexity.
Serves 6.
Ingredients
1 Tbsp. vegetable oil
1 medium yellow onion, small dice
8 oz. sliced mushrooms, preferably button or crimini
1 cup (packed) dried Subarashii Kudamono Asian Pears, diced
2 cups cooked pork, medium diced
4 Tbsp. White Miso paste
6 cups chicken stock
1 Tbsp. Soy Sauce
Kosher Salt and Fresh Ground Black Pepper, to taste
Sliced scallions (optional)
12 oz. fresh wonton or ramen noodles, cooked according to package directions
Preparation
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Cook the noodles based on package directions.
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In a large saucepan, heat the vegetable oil over medium to medium-high heat. Add the diced onion and sauté until soft, but do not brown. Add the mushrooms, and sauté until cooked through.
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Add the dried Asian Pears and cook, stirring frequently, for about 5
minutes. -
Add the cooked pork and the miso paste, stir for 1 minute. Add the chicken stock and soy sauce. Simmer for about 5 minutes. Season to taste with kosher salt and black pepper.
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Divide the cooked noodles between 6 large bowls. Ladle the soup over the noodles in each bowl, dividing evenly.
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If desired, garnish with sliced scallions.
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