Miso Ramen

Step 1

Combine the marinade ingredients in a bowl. Stir, cover pork shoulder with it, and rub it in. Put pork shoulder in a container, let it marinate in the fridge for at least 2 hours, up to 2 days. Take out about an hour before you want to cook it.

Step 2

Preheat oven to 425 F. Put pork shoulder on a baking sheet, or on the rack directly with a sheet below to catch the drippings. Roast for 20 minutes, then turn heat down to 325 F. Cook for about 4 more hours, or until a thermometer reads an internal temperature of at least 145 F. Let the pork rest for at least 20 minutes before cutting into it.

Step 3

While the pork is cooking, heat up a pot with chicken broth on medium low.

Step 4

In a separate skillet, heat up sesame oil on medium. Add garlic and shallot, fry lightly for about 2 minutes. Add it to the pot of chicken broth.

Step 5

Add the other broth ingredients to the pot. Cover, and simmer for 20 minutes, stirring occasionally. Strain liquid before serving if desired.

Step 6

Boil ramen noodles for the amount of time specified on the package, probably 5 minutes. Strain, divide into bowls. Add broth. Slice pork shoulder and add a couple slices to each bowl. Sprinkle scallions on top. Put a couple sheets of nori on the side. Dig in!