Products used in this recipe
Japanese Ramen with Quinoa
Yield:
Yield:
A tasty and satisfying bowl packed full of red quinoa and veggies, noodles and flavorful pork.
Preparation Instructions:
Step1
Preheat fryer to 350°F.
Step 2
Whisk white miso paste into hot dashi broth. Reserve. Soak kombu in hot water to soften. Roll and thinly slice. Reserve.
Step 3
Deep fry large chunks of pork belly in 350°F deep fryer. Cook until fully cooked and dark brown. Reserve.
Step 4
Heat a large non-stick skillet over medium-high heat. Cook Thai Style Red Quinoa Blend and Roasted Peppers & Onions until warm.
Step 5
Add in shitake mushrooms. Cook mixture until hot.
Step 6
Soak ramen noodles in a bowl of hot water until soft. Drain. Reserve.
Step 7
In large serving bowls, place ramen noodles. Spoon 4 oz. vegetable mixture on top of noodles. Pour hot broth into bowl, covering ingredients ¾ of the way. Place piece of 3 oz. crispy pork belly on top of noodles. Garnish with bean sprouts, green onions and watercress. Serve with crushed red pepper flakes, sesame oil and soy sauce at the table.
