A perfect summer recipe for a stamina-boosting meat miso somen. The key to this versatile meat miso, which can be made in a large batch, is to leave some chunky texture rather than chopping it too finely. Enjoy this exquisite dish by mixing the fragrant stir-fried ground pork coated in rich seasonings with somen noodles, egg yolk, and garnishes.
Ingredients
Main Ingredients (2 servings)
- Ground Pork 300-350g
- Somen Noodles 2 bundles
- Green Onion 1 stalk
- Egg Yolk 1
- Roasted Seaweed (Nori) to taste
Seasonings
- [A] Sesame Oil 1/2 tbsp
- [A] Miso 1 tbsp
- [A] Soy Sauce 1 tbsp
- [A] Oyster Sauce 1 tbsp
- [A] Sugar 2 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Grated Ginger 1 clove
- [A] Garlic 1 clove
- Sesame Oil (for finishing) 1/2 tbsp
- Chili Oil to taste
Steps
- Heat 1/2 tbsp Sesame Oil in a frying pan over medium heat. Add 300-350g Ground Pork and sear, leaving some large chunks.
- Once the pork fat becomes translucent, add 1 tbsp Miso, 1 tbsp Soy Sauce, 1 tbsp Oyster Sauce, 2 tbsp Sugar, 1 tbsp Cooking Sake (Rice Wine), 1 clove Grated Ginger, and 1 clove Garlic. Stir to combine.
- Once the seasonings are well incorporated and the oil turns translucent again, turn off the heat and drizzle with 1/2 tbsp Sesame Oil (for finishing), if desired.
- In a separate pot, boil 2 bundles of Somen Noodles according to package instructions.
- Finely chop 1 stalk of Green Onion.
- Drain the boiled somen noodles and rinse them in cold water. Drain thoroughly.
- Serve the somen noodles in a bowl and generously top with the warmed meat miso. Drizzle the flavorful oil from the meat miso over the noodles for extra deliciousness.
- Place 1 Egg Yolk on top of the somen noodles. Garnish with torn Roasted Seaweed (Nori) to taste and 1 stalk of chopped Green Onion. Drizzle with Chili Oil to taste, if desired.
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