Miso Ramen Pastina with Jammy Eggs
Serves 45 mins prep25 mins cook
This Miso Ramen Pastina uses the risottata method to slowly cook tiny acini di pepe directly in a rich, savory broth. This technique forces the pasta to absorb deep umami flavor while releasing starches to create a naturally glossy sauce. Serve it hot and creamy. Break a jammy ramen egg over the top so the yolk melts into the pasta, then finish with crisp green onions and a drizzle of salsa macha for a smoky, textural crunch.
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Instructions
0 Curly Green Onions: Slice the green parts of the onions into thin strips and place them in a bowl of cold water to crisp and curl. Slice the light and white parts and save for the next step. 1 Sauté: Heat a pan over low heat for 2 minutes. Add the oil, shallot, and ginger and cook on low for 2 minutes. Add the grated garlic and the chopped white and light green onions to the pan and cook on low for 2 more minutes. 2 Toast Pastina: Add the acini di pepe and toast over medium-low heat for 3 minutes. Stir in the miso paste, gochujang, bonito flakes, and mirin until the pasta is evenly coated. 3 Cook Risotto-Style: Pour in 1 cup of the hot broth, maintaining a gentle simmer and stirring frequently until the liquid is absorbed. Continue adding broth 1 cup at a time, stirring often, until the pastina is al dente, about 11 to 14 minutes. 6 An easy way to keep the beef bone broth hot, add it to a small separate sauce pan on the back burner. Keep it at a low simmer and use a ladle that's the size of a cup so easily add to the ramen pastina. 4 Finish: Remove from heat and stir in the butter until melted. 5 Eggs and Serving: Drain the curled green onions. Divide the hot pastina into bowls. Top each with 1 ramen egg, the curled green onions, and a drizzle of salsa macha.View original recipe