Blake Hill Fresno Thai Chili Jam
1-2 tablespoons vegetable oil
⅓ pound ground pork
5 shiitake mushrooms, thinly sliced
Kosher salt to tast
3 green onions, thinly sliced, light and dark parts separated
1 shallot, thinly sliced
1” ginger, grated
½ teaspoon ground black pepper
1 teaspoon toasted sesame oil
1.5 quarts chicken stock
3.5 tablespoons brown miso
Uncooked ramen noodles, 4 oz per serving
2
To make the broth, heat up the vegetable oil in a large sauce pot over medium heat.
3
Cook the ground pork until browned, 3-4 minutes.
4
Add the mushrooms, season with salt, and allow them to soften, 2-3 minutes, stirring occasionally.
5
Toss in the light green onions, ginger, and shallot. Cook until fragrant, 1-2 minutes.
6
Add the black pepper, sesame oil, and Fresno Thai jam. You can always add more later to up the spice factor!
7
Finally, add the chicken stock and bring to a boil.
8
Turn off the heat and stir in the miso. Set aside until ready to serve.
9
Prepare the noodles according to package directions.
10
To serve, place ramen noodles in the bowl, ladle the broth over the noodles.
11
We garnish ours with a soft boiled egg, sesame seeds, the dark green onion parts, and kimchi!
12
Spice it up with another dollop of Fresno Thai Jam and Enjoy!
