Miso Ramen with Spiraled Idaho® Potatoes
Making miso ramen soup with spiraled potatoes is a healthy and paleo-friendly way to enjoy a hearty bowl of noodles. It is super easy to make, colorful, and delicious!
- 1 large russet Idaho® potato
- 1 teaspoon salt, plus extra to boil the potato
- 1 tablespoon vegetable oil
- ½ pound ground pork
- 4 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon toasted sesame seeds
- 1 teaspoon fermented bean paste (doubanjiang)
- 3 tablespoons miso paste
- 4 cups chicken stock
- 1 tablespoon Japanese sake (or dry sherry)
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- Boiled eggs or marinated eggs
- Frozen corn, thawed
- Dried seaweed, rehydrated
- Blanched spinach
- Green onions, green part, for garnish
- Use a spiralizer to slice potato into potato noodles.
- Bring a big pot of water to a boil. Add 2 teaspoons salt and stir to mix well. Add the potato noodles. Cook until it just starts to soften or turns to the texture you prefer, 1 to 2 minutes. Do not overcook, otherwise the potatoes will fall apart. Immediately drain noodles and run tap water over them to cool.
- Heat oil over medium heat in a medium-sized pot until hot. Add ground chicken. Cook and stir until the chicken is browned.
- Turn to medium low heat. Add the green onion, garlic, and ginger. Cook for a minute to release the fragrance.
- Add sesame seeds, bean paste, and miso paste. Stir and cook until the paste is lightly toasted.
- Add chicken stock, Japanese sake, sugar, and the remaining 1 teaspoon salt. Turn to medium high heat. Cook until bringing to a boil.
- Remove the broth from the stove and drizzle with sesame oil.
- Add potato noodles into a big bowl and pour the soup over them. Garnish with preferred toppings and serve immediately as a main.