The Daily Dish

Miso Butter Pork Udon Noodles
By Ming Tsai

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One of the most satisfying meals I’ve ever had was a big bowl of Japanese udon noodles topped with—are you ready for this—miso butter. Yes, a combination of Japan’s traditional miso paste blended with our own very western butter. It’s a rich, savory marriage made in heaven—or nirvana—and today I’m am going to show you how to make it.

So without further ado, Miso-Butter Pork Udon Noodles, an all-in-one noodle dish that enhances one of my favorite duos, pork and apples. Let’s get cooking.

Serves 4

3 shallots, minced
1 pound ground naturally fed pork
1 bunch scallions, thinly sliced, white and green separated
1/2 cup mirin
2 quarts chicken stock
1 apple, skin on, thinly sliced
4 tablespoons shiro miso
1 pound fresh ramen noodles, blanched
4 tablespoons unsalted butter
Canola oil
Kosher salt and freshly ground black pepper to taste

In a stockpot coated lightly with oil over medium high heat, saute shallots and pork. When pork is cooked through, add scallion whites and deglaze with mirin. Add chicken stock. Add apples and check for flavor. When simmering, whisk in miso over a strainer and check for flavor. Add ramen noodles and heat through. To serve, divide noodles and broth amongst 4 soup bowls and top each serving with scallion greens and pat of butter. Serve immediately.

chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.


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