Servings: 4

1.5 lbs country style pork ribs 1.5 lbs country style pork ribs
1 T vegetable oil 1 T vegetable oil
1 onion, chopped 1 onion, chopped
6 garlic cloves, peeled and smashed 6 garlic cloves, peeled and smashed
8 C chicken broth 8 C chicken broth
4 3oz packs of ramen, discard seasoning 4 3oz packs of ramen, discard seasoning
3 T red miso 3 T red miso
2 T soy sauce 2 T soy sauce
1 T mirin 1 T mirin
1/2 t toasted sesame oil ½ t toasted sesame oil
2 scallions sliced thin on bias 2 scallions sliced thin on bias
1 T sesame seeds, toasted 1 T sesame seeds, toasted

Broth: subheading: Broth:
Slice 8 ozs port ribs crosswise into ⅛ inch thick slices; cover and refrigerate until needed. Cut remaining 1 pound pork ribs into 1 inch chunks, then process in food processor until coarsely ground, about 10 pulses
Heat oil in dutch oven over medium heat until shimmering. Add ground port and cook, breaking up meat with wooden spoon, until well browned, about 10 minutes. Reduce heat to medium; stir in onion, garlic, and ginger; and cook until softened, about 2 minutes. Stir in broth, partially cover, and bring to simmer. Cook until broth is flavorful, about 40 minutes. Strain broth through find-mesh strainer, discarding solids. (Broth can be refrigerated for up to 24 hrs).
Soup: subheading: Soup:
Bring 4 quarts water to boil in large pot. Add noodles and 1 T salt and cook, stirring often, until just tender, about 2 minutes. Drain noodles and portion into bowls.
In clean, dry saucepan, bring strained broth to simmer over medium-high heat. Whisk ½ C hot broth into miso until dissolved and smooth, then whisk miso mixture into saucepan. Stir in soy sauce, mirin, sesame oil, and sliced port. Cover sauce pan and let sit off heat until pork is cooked through, about 3 minutes (do not overcook). Season with salt to taste. Ladle soup over noodles, sprinkle with scallions and sesame seeds, and serve.

Cooks Illustrated  Cooks Illustrated
Made on 11/13/21; was great, would benefit from some veggies, great base recipe  Made on 11/13/21; was great, would benefit from some veggies, great base recipe