I’m an advocate of traditional Filipino food. But that doesn’t mean that I don’t welcome unorthodox approach in cooking. I also like to experiment with different recipes, whether it’s a fusion of various dishes from a place that I visited or an adaptation of a cooking demo video that I watched online. It excites me to discover new flavors inspired by various cultures and the people behind them.
This recipe is no different. It obviously takes inspiration from the Filipino Sinigang sa Miso and the Japanese Miso Ramen—both can confidently represent the culinary traditions of the countries where they come from. I have always wanted to try out this recipe simply because I was curious. How would it taste?
To be honest, I was kind of skeptic about the outcome of this dish. The main common denominator between the two national dishes is the miso, and I’m not even sure if the same type of miso is used in both recipes. Not only that, Sinigang sa Miso traditionally uses fish and seafood. But in this recipe, I used pork.
In case you’re wondering, I wasn’t high when I created this recipe :-). Sinigang-Ramen fusion dishes is not new as there are several restaurants out there that already serve this noodle dish. However, I thought the miso would add another layer of flavor. As individual dishes, miso complements both. But as a fusion, it was a feast of umami flavors!
Do you also want to experiment new recipes at home? You can start with this noodle dish. Get the recipe below:
Pork Sinigang Miso Ramen Recipe
You will need:
- vegetable oil for sautéing
- 2 medium-sized onions, chopped
- 5 medium-sized tomatoes, sliced
- 4 cloves garlic, minced
- 1/2 kilo pork belly, whole
- 5 cups water for boiling
- 1 pack sinigang mix (tamarind powder)
- 3 tbsp patis (fish sauce)
- salt and pepper to taste
- 1 cup miso
- 2 bunches kangkong (water spinach), leaves and stalks set aside
- 1 pack mami, miki, or ramen noodles
- spring onions, chopped
- 1 can sweet corn kernels
- 4 hard-boiled eggs, halved
- 4 pcs siling pangsigang (finger chilis), chopped
- In a large pan, sauté onions, tomatoes, and garlic in oil for about 3 minutes. Mash the tomatoes while cooking. Add the pork belly and water. Season with sinigang mix, fish sauce, salt, and pepper. Cover and bring to a boil. Skim out the scum (foam build up) and turn down the heat to low. Simmer for 1 to 2 hours or until the meat is tender.
- Remove the meat from the pan and slice it into half-inch thick pieces. Set the meat and broth aside.
- In a separate sauce pan, add the miso. Pour the pork broth into the pan through a strainer. Discard the vegetable pulp. Add more water or seasoning to taste. Simmer over medium heat for about 15 minutes. This will be your soup base.
- Put about 1 cup of noodles and kangkong leaves in a strainer. Submerge the strainer into the simmering miso broth to blanch the noodles and kangkong for about 1 minute. Put the noodles and kangkong in a serving bowl.
- Add about 1 to 2 cups of miso broth into the bowl. Add slices of meat. Garnish with spring onions, corn kernels, hard-boiled egg, and chilis.