Miso Bolognese Ramen
An Original Recipe by Not Quite Nigella
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 4
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1/2 large onion or 1 medium onion
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2 small Japanese eggplants, chopped into 1cm/half inch cubes
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2 large cloves of garlic
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4 tablespoons oil
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500g/1 pound good quality beef mince
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3-4 tablespoons white miso paste
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1 cup beef stock
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1/4 cup tomato sauce
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800g fresh ramen noodles
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1/4 cup sliced green onions
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2 tablespoons white sesame seeds
Buyer's tip: dried ramen can be found at supermarkets and Asian grocery stores. I found the "fresh" ramen above at the Asian grocery store in World Square Sydney.
Step 1 - Chop the onion and garlic. Heat a large frypan onto medium heat. Add a tablespoon of oil and saute the onion and garlic until they soften and become fragrant (about 5 minutes). Add 2 tablespoons of oil and then saute the eggplant adding another tablespoon of oil, if needed. Then add the mince and brown and cook, making sure to break up any lumps with a wooden spoon.
Step 2 - Once browned and cooked through, add the beef stock and tomato sauce and stir and simmer. Then add the miso paste. Tasting is important here and some people really love the saltiness of miso whereas some like it more restrained so add it one tablespoon at a time. You shouldn't need to add any salt to this as the miso paste is salty. Simmer with the lid on for 20-25 minutes so that the eggplant is soft and the sauce has thickened.
Step 3 - Meanwhile cook the ramen as per the instructions. Drain the ramen and place in a bowl. Place the mince on top and top with the green onions and white sesame seeds.