Portions : 4 - Preparation : 20 minutes - Cooking : 30 minutes
Ingredients
The broth
- 2 l (8 cups) low-salt beef broth
- 5 ml (1 teaspoon) ground 5-spice blend
- 30 ml (2 tbsp.) yellow miso
- 15 ml (1 tbsp.) soy sauce
- 1 onion, minced
- 2 garlic cloves, minced
- 30 ml (2 tbsp.) ginger, grated
Volvano meat
- 454 g (1 lb) Québec pork, ground
- 60 ml (4 tbsp.) canola oil
- 15 ml (1 tbsp.) ginger, chopped
- 2 garlic cloves, chopped
- 15 ml (1 tbsp.) yellow miso
- 15 ml (1 tbsp.) Sambal Oelek
- 30 ml (2 tbsp.) sesame oil
Topping
- 4 portions ramen noodles, boiled or instant
- 500 ml (2 cups) edamame beans, blanched
- 125 ml (1/2 cup) sliced green onion
- 125 ml (1/2 cup) coriander leaves, chopped
- 250 ml (1 cup) Mango bean sprouts
Preparation
- Bring beef broth, five-spice blend, miso, soy sauce, onion, garlic and ginger to a boil in a saucepan, then simmer for 15 minutes. Check seasoning.
- In a skillet, brown meat in canola oil for 5 minutes. Add ginger, garlic, miso, Sambal Oelek and sesame oil. Check seasoning.
- Place the noodles in each bowl, followed by the broth, edamame beans, green onion, coriander, sprouts and meat.
