Tingly Miso Pork Ramen Content
This ramen is loosely inspired by a fan-favorite from the Momofuku Las Vegas menu. Here, we’ve pared back the recipe for an easy weeknight meal, powered by our Tingly Chili Wavy Noodles. The key is that it uses ground pork, as they do in Las Vegas, which helps it come together much faster than slow cooking pork belly for hours. (Don’t have any Tingly Chili Wavy Noodles on hand? You could easily sub in Spicy Soy or Spicy Chili Noodles instead.)
Heat oven to 400°F. Place garlic bulb in the oven and roast until tender.
In a large pot, heat 1 tablespoon of oil over medium–high heat and add pork when the pan is hot, pressing so it’s evenly spread across the pan. Let the pork cook undisturbed for 4 minutes. Stir the pork up, then let it cook for 4 more minutes, until done. Remove from the pan and toss with 1 Tingly Chili sauce packet and 1 tablespoon of white miso.
Remove all but 1 tablespoon of fat from the pot, then return to medium heat. Add onions,
sautéing for 5 minutes until they are beginning to soften. Add 4 cups chicken broth, remaining 2 Tingly Chili Noodle sauce packets, ¼ cup of white miso, and 1 cup of coconut milk. Bring to a simmer and cook covered for 10 minutes.
Remove the garlic bulb from the oven, and squeeze into the broth. Taste the broth and balance the flavor with a few shakes of Momofuku Soy Sauce and Momofuku Rice Vinegar. (You’ll need about a teaspoon or two of each.)
When you are ready to serve, boil noodles for 2 minutes, then drain. Assemble bowls with noodles and prepared broth, then top with cooked pork, sliced scallions, soft boiled egg, and Momofuku Chili Crunch.