green onionscallion

Here&#39;s an easy and quick shortcut recipe to making impressively delicious spicy miso ramen in a fraction of time. 

Spicy Miso Ramen EXPRESS

** SPICY MISO PASTE:

(130 grams) of white miso paste

(130 grams) of red miso paste

(80 grams) of sichuan douban chili paste

(or 3/4 medium) onion, cut into chunks

garlic,

2\" (33 grams) of ginger,

(60 grams) of mirin (Japanese sweet rice wine)

vegetable oil

sesame oil

dashi granules

(17 grams) of sesame paste (if Asian brands are unavailable, use tahini)

** SHOYU SOFT-BOILED EGGS:

eggs

soy sauce

dark brown sugar

water

** GARLIC AND TOGARASHI OI:

shallots,

sesame seeds

Japanese seven spice (shichimi togarashi)

pork

black pepper

mushrooms

(475 grams) of unsalted chicken or pork stock

\n1/4 cup of spicy miso paste\n\n

servings of fresh ramen noodles

scallions

nori/Japanese sushi seaweed, cut into rectangular sheets

TO MAKE THE SPICY MISO PASTE:  Combine all of the ingredients in a blender and blend until smoothly pureed.  You may need to stop and scrape the blender a few times to get it going in the beginning.  Transfer the mixture into a pot and set over medium heat.  Bring to a low simmer and keep cooking/stirring for another 5 min.  Let it cool completely and store in an air-tight container in the fridge until needed.

TO MAKE THE SHOYU SOFT-BOILED EGGS:  Gently place the eggs in a small pot and fill it with water until the eggs are covered by 1?.  Add a generous pinch of salt (not listed in the ingredient-list because it’s more of a superstition for easy-peeling than anything…) and bring the water to a bare simmer on medium-high heat, then immediately lower the heat down to low (only enough heat to keep it at a bare simmer/or if you want to be anal, 212ºF/100ºC).  The second the water reached the right temperature, set the timer at 4:30 min.  Gently move the eggs around a few times during cooking.  Once the timer goes off, immediately transfer the eggs into cold water and leave them to cool completely.

Combine soy sauce, dark brown sugar and water in a small sauce pot.  Warm up the mixture just enough to melt the sugar, then set aside.  Peel the eggs then submerge them in the soy sauce-mixture.  Turning them occasionally while marinating for 2~3 hours.

TO MAKE THE GARLIC AND TOGARASHI OIL:  Combine minced shallots, minced garlic, sesame seeds, salt and vegetable oil in a small pot and set over low heat.  Slowly cook/stir until the garlics are crispy and lightly browned, approx 5~6 min.  Turn off the heat and add the Japanese chili powder/togarashi.  Give the mixture a stir and let it sit for a few hours or overnight.

Spicy miso paste and condiments:

NOTE:  It’s important that you use unsalted, or minimally salted stock for this recipe.  I always store homemade, unsalted chicken/pork stock in the freezer as it gives me total control of the seasoning in the final dishes.  Whether you are using homemade or store-bought, if your stock already has a prominent saltiness to it, you’ll have to reduce the amount of spicy miso paste to accommodate which will reduce the miso-flavour in your soup.  You’d be trading flavours with salt, see?

The type of soy milk may also make a difference.  I prefer Asian-style unsweetened soy milk which tends to carry a stronger “tofu/soy bean” taste, but if that’s unavailable, American brands soy milk will do, too.  Just make sure it isn’t sweetened, or flavoured with vanilla or etc.

TO MAKE THE SPICY MISO RAMEN:  Rinse the dried shitake mushrooms to get rid of any sand/dirt.  Finely chop them and set aside (without soaking).

In a large soup pot, heat up 1 tbsp of toasted sesame oil on high heat and start browning the fatty ground pork with ground black pepper.  Once the pork has broken up, browned, and released its fat, add 1/4 cup of the spicy miso paste and cook for another min until fragrant.  Add the chopped shitake, unsalted stock and unsweetened soy milk and bring to a simmer.  Place 1/2 cup spicy miso paste on top of a very fine sieve.  Lower the sieve half-way into the simmering soup and use a spoon to slowly dissolve the paste into the soup (it may seem very thick and troublesome in the beginning but be patient, it’ll dissolve eventually).  You’d be surprised at how much “solids” within the paste will remain on top of the sieve, which if dumped directly into the soup, will make the soup very thick and “sauce-like”.

Discard the “solids” in the sieve and let the soup simmer for another 5 min.  If the soup tastes quite salty at this point, that is correct.  It’s Japanese ramen…  It is salty.

Cook the fresh ramen noodles according to package instructions, and drain well.  Divide the noodles into two large bowl and ladle the soup on top (you may have a bit more than needed).  For each serving, place 1 shoyu egg (cut into half), 2 tbsp of finely diced scallions, 3 rectangular nori sheets, and 2 tsp of garlic and togarashi oil.

Spicy miso ramen: (for TWO SERVINGS only)

These pork buns are salty and sweet and texturally interesting, they’re fun to look at and eat, and they involve pork belly, a close cousin of bacon.

Momofuku&#39;S Pork Buns

pork belly

kosher salt

sugar

Kirby cucumbers,

dry yeast

bread flour

dry milk powder

salt

baking powder, rounded

baking soda

pork fat, bacon fat

Vegetable oil

hoisin sauce

Sriracha,

Momofuku&#39;s Pork Buns

Put the pork belly in a roasting pan that holds it snugly, fat side up. Combine 1/2 cup salt and 1/2 cup sugar in a small bowl and rub all over the pork. Cover with plastic wrap and refrigerate for at least 6 hours, and no longer than 24.

Heat the oven to 450ºF. Discard any liquid that has accumulated in the roasting pan and put the pork belly in the oven. Cook for 1 hour, basting it with the rendered fat halfway through, until it's golden brown.

Turn the oven temperature down to 250ºF and cook until the pork is tender, another 1 hour and 15 minutes or so. Transfer the pork to a plate, decant the fat and the meat juices from the pan and reserve it for the buns. Allow the pork to cool slightly.

When it’s cool enough to handle, wrap the pork in plastic wrap or aluminum foil and put it in the fridge until it’s thoroughly chilled and firm. (You can skip this step if you’re pressed for time, but the only way to get neat, nice-looking slices is to chill the belly thoroughly before slicing it.)

Combine the cucumbers with the remaining sugar and salt in a small mixing bowl and toss to coat. Let sit for 5 to 10 minutes. Use right away or refrigerate for up to 4 hours.

When you're ready to make the buns, cut the pork belly into 1/2-inch-slices about 2 inches long. Warm them in a pan over medium heat for a minute or two, until soft and heated through. Use the pork right away.

Pork Belly and Quick-Pickled Cucumbers

Stir together the yeast and 1 1/2 cups room temperature water in the bowl of a stand mixer fitted with a dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on the lowest speed setting for 8 to 10 minutes. The dough should gather together into a ball on the hook. Lightly oil a large bowl and put the dough in it, turning it over to coat it with the oil. Cover the bowl with a dry kitchen towel and put it in a warm place and let the dough rise until it doubles in size, about 1 hour 15 minutes.

Punch the dough down and turn it out onto a clean work surface. Using a sharp knife, divide the dough in half, then divide each half into 5 equal pieces. Gently roll the pieces into logs, then cut each log into 5 pieces, making 50 pieces total. They should be about the size of a Ping-Pong ball and weigh about 25 grams each. Roll each piece into a ball and set them on baking sheets. Cover them loosely with plastic wrap and let them rise for 30 minutes. While they're rising, cut out fifty 4-inch squares of parchment paper. 

After 30 minutes, use a rolling pin to roll each ball into a 4-inch-long oval. Brush lightly with vegetable oil, lay a chopstick horizontally across the center of the oval and fold the oval over onto itself to form a bun. Gently pull out the chopstick, leaving the bun folded, and transfer it to a square of parchment paper. Put it back under the plastic wrap and form the rest of the buns. Let the buns rest for 30 to 45 minutes: they will rise a little.

Set up a steamer on top of the stove. Working in batches so you don’t crowd the steamer, steam the buns on the parchment squares for 10 minutes. Remove the parchment. You can use the buns immediately or allow them to cool completely, then put them in plastic freezer bags and freeze for up to 2 months. Reheat frozen buns in a stove top steamer for 2 to 3 minutes, until puffy, soft, and warmed all the way through. Freeze half the buns in airtight bags for another time.

Open a warm bun and spread about 2 teaspoons of hoisin sauce on the inside. Add 2 pieces of pork belly, then a couple slices of pickle. Add a scattering of scallion and a squirt of sriracha if you like. Repeat with the remaining buns, and eat!

Pork Buns

The only reason I went to Double Chin, a Hong Kong-style cafe in Boston&#39;s Chinatown, was to get an Instagram-worthy picture of their signature dessert. Yet by the time I left, it was another dish—a very un-photogenic one—that captured my heart, tummy, and soul. I don&#39;t even remember what entree I actually ordered for myself. (Thank you for letting me share your lunch, Alvin!)After one bite of this dish I knew I had to try to make it at home. The dish starts off with a layer of chicken fried rice, which is then topped with a mild coconut curry sauce and finished with a sprinkling of shredded cheese. Then everything goes under the broiler until it gets all bubbly and gooey. This is pure comfort food, my friends.I know it&#39;s kind of strange to have cheese on an otherwise Asian dish, but there&#39;s actually a pretty strong tradition of Western ingredients being assimilated into Eastern cuisine, long before the more recent spate of fusion restaurants began trending in the United States. Think of the ubiquitousness of mayonnaise in Japanese dishes, cheese on Korean ramyun and ddukbokki, sweetened condensed milk on Hong Kong-style French toast, or Spam in Hawaiian musubi.I thought it was interesting that when I was looking for recipes for this dish online, a lot of them just listed &quot;shredded cheese&quot; as the ingredient, without any reference to what kind of cheese. So I ended up referring to Lady and Pups&#39; Macao&#39;s Portuguese Fried Rice Gratin recipe, because 1) I love everything else she does, and 2) it seemed the most similar to what I had at Double Chin. I used chicken instead of fish and marinated it beforehand. I used chicken breast because I prefer white meat, but feel free to use chicken thigh meat if you prefer dark meat. I also made a couple of other modifications to her recipe based on what I had on hand (fewer scallions, water instead of milk) and taste preferences (half the amount of shallots, provolone instead of Gruyere).Please note that this makes quite a bit of food. Mandy&#39;s original recipe said that it serves 2, but it would probably be more like 6 Joy-sized servings. And if you&#39;re wondering why it&#39;s called Portuguese chicken rice, I think it has to do with the fact that Macau was a Portuguese colony up until the end of the last century.Note: For a lazier version of this recipe, just use your local Chinese take-out fried rice and skip adding the chopped up chicken to the curry sauce. Because I totally understand if you just want to get this into your mouth as soon as possible.

Macau-Style Portuguese Chicken Rice

chicken,

cornstarch

rice wine

vegetable oil, divided

day-old cooked rice, refrigerated

shallot,

ginger,

unsalted butter

curry powder

onion powder

coconut

all-purpose flour

can of full-fat coconut milk

mozzarella

Mix the chicken, cornstarch, soy sauce, and rice wine together and let marinate for 20 minutes.

Heat 2 tablespoons of oil over medium-high heat and cook the chicken until lightly browned.  Save 2/3 of it for the fried rice and finely chop the rest for the sauce.

Heat the remaining 2 tablespoons of oil over medium-high heat in a large pan and add the beaten eggs.  Immediately add the rice and mix to coat.  Once the rice is heated through, add the scallions, salt, and white pepper to taste.  Add the reserved chicken and mix until even.  Remove from heat and set aside.

For the chicken and rice

Use a small blender to puree the oil, shallot, and garlic cloves.  Mix with the grated ginger and butter and cook over medium heat in a saucepan for a few minutes until very fragrant.  Add the curry powder, onion powder, coconut, and flour continue to cook for a few more minutes to toast the spices.  Whisk in the coconut milk and water and bring to a boil.  Simmer for 5-7 minutes until thickened.  Stir in the chopped chicken and 1 cup of the cheese.

Preheat the broiler.  Transfer the fried rice to a buttered casserole dish or oven safe pan.  You can also use multiple smaller dishes.  Pour the curry sauce over the rice and top with the remaining 1/2 cup of shredded cheese.  Broil for a few minutes until browned in spots and bubbly.  Serve immediately. 

For the curry sauce

Weighing down the chicken puts the skin in close contact with the pan for maximum crispiness and also locks in moisture for super juicy meat.

Chicken Under a Brick in a Hurry Recipe

skin-on, boneless chicken thighs (about 1 1/3 lb.)

kosher salt,

Tbsp. extra-virgin olive oil, divided

anchovy fillet, finely chopped

garlic clove, finely grated

parsley

Tbsp. sherry vinegar or red wine vinegar

Dijon mustard

red pepper flakes

scallions, white and pale green parts only, thinly sliced

Getting your chicken super juicy on the inside and extra crispy on the outside requires one simple tool (that’s the brick part) and a few helpful techniques. If you don’t want to get your hands messy (we get it), ask your butcher to remove the bones from four chicken thighs, leaving the skin intact. Position the skin-on, boneless thighs close to each other in the pan so that each brick sits on top of two pieces while they cook.

Epicurious

Set a large piece of foil and a heavy skillet aside for weighing down chicken. Season chicken on both sides with salt and pepper. Pour 1 Tbsp. oil into a medium cast-iron skillet. Arrange chicken thighs in pan skin side down (make sure they don’t overlap) and set pan over medium-high. Place foil over chicken, then set skillet on top. Cook chicken, checking halfway through to make sure skin isn’t taking on color too quickly and reducing heat to medium if needed, until skin is deep golden brown and crisp and flesh is almost completely cooked through, about 10 minutes.

Meanwhile, combine anchovy, garlic, parsley, and a pinch of salt in a small bowl. Mix in vinegar, mustard, red pepper flakes, and remaining 4 Tbsp. oil, then scallions. Taste and season pesto verde with more salt if needed.

Remove top skillet and check chicken. There should be only a thin band of medium-rare flesh on the thickest part of thighs. Using a thin spatula, release chicken skin from pan and turn thighs over. Remove pan from heat and let chicken sit to finish cooking through, about 1 minute.

Spoon some pesto verde onto a platter. Top with chicken, arranging skin side up, and spoon more pesto over (but don’t cover up all that beautiful skin!).

This speedy dinner is loaded with cherry tomatoes, sugar snap peas, and the same spices you'll find in a traditional matar paneer.

Paneer With Burst Cherry Tomato Sauce Recipe

scallions, thinly sliced

(1") piece ginger, scrubbed,

garlic cloves, thinly sliced

coriander seeds

cumin seeds

black mustard seeds

Kashmiri chile powder

turmeric

paneer,

Kosher salt

cherry tomatoes (about 2 cups)

sugar peas

sugar (optional)

(lightly packed) mint leaves

rice (for serving)

This speedy dinner is loaded with cherry tomatoes, sugar snap peas, and the same spices you'll find in a traditional matar paneer.

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

Toss scallions, ginger, and garlic in a medium bowl to combine. Using a mortar and pestle or the side of a chef’s knife, coarsely crush coriander seeds and add to vegetables along with cumin seeds, black mustard seeds, chile powder and turmeric; set aside.

Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Arrange paneer in a single layer in pan and cook until golden brown underneath, about 1 minute. (If paneer is sticking, just give cheese a little more time to brown. It will release from pan once it is sufficiently crisped.) Using a slotted spatula or spoon, transfer paneer to a plate, leaving as much oil behind in pan as possible. Turn browned side up and season generously with salt.

Reduce heat to medium and add remaining 1 Tbsp. oil to same skillet. Cook reserved scallion mixture, stirring often, until scallions are wilted and mustard seeds begin to pop, about 2 minutes.

Add tomatoes, sugar snap peas, and 1 cup water to skillet and season with salt. Increase heat to medium-high and bring to a simmer. Gently smash each tomato open with a spatula (you just want to break them open a little) and simmer until tomato juices thicken slightly, about 3 minutes (it should still be pretty brothy and light). Taste sauce and add more salt if needed. If your tomatoes aren’t super sweet, you may need to add a pinch of sugar at this point to balance their acidity. Add paneer back to pan and simmer until warmed through.

Remove pan from heat and toss in mint. Serve with cooked rice.

Khachapuri (cheese bread or pie in English) is a delicious dish from Georgia. Wherever you go in Georgia, you can be sure to eat Khachapuri at least once a day. They are so, so good! These national cheese breads come in various shapes: Georgians make this bread into a large loaf for special occasions, but street vendors also sell it in smaller, tart-sized diamonds, or &quot;beggars&#39; purses. There are several distinctive types of khachapuri from different regions of Georgia. This recipe is probably the most common type, but it has my own touch and ingredients which I love and which add special fresh spring flavors to the traditional plain cheese filling. Serve khachapuri for breakfast with a hot cup of fragrant tea or for lunch with a fresh heirloom tomato salad and you will fall in love with this fabulous dish. 

Georgian Khachapuri Filled with Ramps, Green Onions, Herbs, and Cheese

active dry yeast

water (about 120º F)

olive oil

whole-milk

Havarti cheese, shredded

feta cheese

Salt and black pepper,

lemon zest

cilantro

dill

flat-leaf parsley

mint

butter,

green onions, chopped

ramps

garlic clove, minced

cayenne pepper

eggs,

In a large bowl, combine 2 cups flour, sugar, and yeast. Add the water, stir, then add in the oil and salt. Stir your dough, then add remaining flour little by little until you've formed a soft dough (you may not need to use all of it). Knead the dough on a lightly floured surface for about 6 to 8 minutes, or until smooth and elastic. Cover and let rest at room temperature while you make the filling.

For the dough:

In a mixing bowl, combine the cheeses, salt and pepper, lemon zest, and herbs. Using a large fork, mix and mash well to get a smooth, homogeneous mixture. Set aside.

Melt butter in a sauté pan over medium-low heat. Add coriander, green onions, ramps, and salt and black pepper to taste. Cook, stirring with a wooden spoon, until just softened, about 5 minutes. Add garlic and cayenne, then cook for 1 to 2 minutes longer.

Pour the beaten eggs in and slowly scramble. Once soft curds form, immediately fold them and the vegetables into the cheese and herbs mixture. Cool to room temperature, taste for seasonings, and then chill in refrigerator for 15 to 20 minutes.

Divide the rested dough into 4 equal pieces, and form each into a ball. On a lightly floured surface, roll them out into flat, round cakes about 10 inches in diameter, and spread about 1/2 cup of the filling in the center of each one. Gather one edge around the filling, then go around the opening and pinch the edges together. Gather the dough in the center and pinch to seal. It will look like an oversized dumpling.

In a heavy-bottomed pan on medium-low heat, melt 1 tablespoon butter. When butter is melted, fry one pie. Lay it seam side-down and cook until browned, then turn over and cook the top until browned (about 4 to 5 minutes per side).  Repeat with each pie.

Transfer to a serving platter and brush the tops with some more melted butter. Serve hot or warm. These can be made ahead of time and warmed in a toaster oven.



Note: khachapuri can be baked rather than fried in an oven at 350º F for about 30 minutes. The filling can also be baked in puff pastry (you will need 2 puff pastry sheets: Defrost them, roll each into a 12- by 12-inch square, then cut each into 4 equal squares, fill, and bake at 375° F until golden brown.) If you feel a little lazy, just make the filling and spread it on your favorite toasted bread for crostini.

For the filling:

The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.

Savory Gruyère Bread With Ham Recipe

(325 grams) all-purpose flour,

baking powder

fine sea salt

(180 grams) coarsely chopped ham

thyme leaves

(8 ounces 198 grams) grated Gruyère or sharp cheddar cheese

(240 milliliters) buttermilk

Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.

In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.

Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.

Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.

Delicious on its own, this thoroughly modern meatloaf takes on a terrine-like texture when chilled overnight, just right for deluxe open-face sandwiches with a banh mi-like flavor profile.

Hoisin-Glazed Meatloaf Sandwiches Recipe

rice vinegar

1" piece ginger, peeled, minced

garlic clove,

Nonstick vegetable oil spray

1/2" cubes day-old crustless white bread (from 2 slices)

chicken broth

bacon,

scallions (dark-green parts separated)

celery stalks, minced (about 1 cup)

4" piece ginger, peeled, minced

garlic cloves,

beef

whole star anise, finely ground

each matchstick-size pieces peeled carrots, cucumbers, and radishes

(or more) vegetable oil, divided

white sandwich bread, toasted

Ingredient info: Hoisin sauce is

Bring all ingredients to a boil in a medium saucepan; reduce heat to low and cook, stirring often, until sauce thickens to a glaze, 8-10 minutes.

Preheat oven to 375°F. Coat the bottom and sides of loaf pan with nonstick spray and set aside. In a large bowl, soak bread cubes in chicken broth, stirring frequently, until liquid is absorbed and bread is beginning to fall apart, 4-5 minutes. Cook bacon in a large heavy skillet over medium heat until fat is rendered and bacon is starting to crisp. Add scallions (white and pale-green parts only), celery, ginger, and garlic; cook, stirring often, until vegetables begin to soften, 3-4 minutes. Let cool in pan for 5 minutes.

Combine scallion and bread mixtures in a large bowl. Add 2 tablespoons hoisin glaze, remaining scallions (dark-green parts), beef, pork, and remaining 4 ingredients. Using your hands, work all ingredients together until very well incorporated and mixture is beginning to get sticky. Pack mixture into prepared pan, pressing to eliminate any air pockets and mounding in center. Cover with foil. Line a rimmed baking sheet with foil; place loaf pan on top.

Bake meatloaf for 30 minutes. Uncover and spread 2 tablespoons hoisin glaze over top. Bake until an instant-read thermometer registers 165°F when inserted into center of meatloaf, about 1 hour longer.

Let meatloaf rest for 20 minutes. Using flexible spatulas, transfer meatloaf to a platter or cutting board. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill.

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The most viewed green onionscallion recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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