TRUFF Ramen

Cook Time

30 minutes

Prep Time

15 minutes

Servings

4

Ingredients

Spicy Ginger Dipping Sauce:

• 1 teaspoon fresh ginger, peeled and minced
• 1 garlic clove, peeled and minced
• 1 shallot, peeled and minced
• 1 tablespoon TRUFF Original Hot Sauce
• 2 teaspoons soy sauce
• 2 teaspoons rice wine vinegar
• 1/2 cup TRUFF Original Mayonnaise

Spicy Miso Broth:

• 1 tablespoon olive oil
• 2 garlic cloves, peeled and minced
• 3 tablespoons white miso paste
• 6 cups chicken or vegetable broth
• 1 tablespoon TRUFF Original Hot Sauce

General Ingredients:

• 8 oz. smoked pork belly or slab bacon
• 4 packets of instant ramen noodles
• 2 heads of baby bok choy, split
• 4 eggs, hard boiled, peeled, and halved
• 1/4 cup fresh scallions, chopped
• 1 cup bean sprouts
• 1-2 sheets nori, cut into squares
• 2 teaspoons TRUFF Black Truffle Oil

Instructions

1. Preheat oven to 350°F
2. Place ginger, garlic, shallots, TRUFF Original Hot Sauce, soy sauce, and rice vinegar to a bowl, whisk to combine.
3. Set the mixture aside for 5 minutes.
4. Add TRUFF Original Mayonnaise to the bowl and whisk to combine.
5. Cover and refrigerate until ready to serve.
6. Heat oil in a pot.
7. Once hot, add garlic and sauté for one minute.
8. Add the miso paste, broth, and TRUFF Original Hot Sauce, whisk to combine.
9. Simmer for 15 minutes, whisking occasionally.
10. While the broth is simmering, line a baking sheet with aluminum foil.
11. Cut the smoked pork belly or slab bacon into 3-inch long strips.
12. Place the portioned pork onto the prepared baking sheet, and place in the oven.
13. Roast for 10-15 minutes or until the pork belly is tender and slightly crisp around the edges.
14. Remove from the oven and set aside.
15. Bring soup base to a boil.
16. Once boiling, add ramen noodles and bok choy and boil for three minutes or until tender.
17. Remove the cooked noodles and bok choy from the pot, and divide between bowls.
18. Add the broth and top with hard boiled eggs, scallions, bean sprouts, and nori.
19. Before serving, drizzle the soup with TRUFF Black Truffle Oil and pair with dipping sauce.