Japanese Ramen with Crispy Pork Belly

Step1

Preheat fryer to 350°F.

Step 2

Whisk white miso paste into hot dashi broth. Reserve. Soak kombu in hot water to soften. Roll and thinly slice. Reserve.

Step 3

Deep fry large chunks of pork belly in 350°F deep fryer. Cook until fully cooked and dark brown. Reserve.

Step 4

Heat a large non-stick skillet over medium-high heat. Cook Thai Style Red Quinoa Blend and Roasted Peppers & Onions until warm.

Step 5

Add in shitake mushrooms. Cook mixture until hot.

Step 6

Soak ramen noodles in a bowl of hot water until soft. Drain. Reserve.

Step 7

In large serving bowls, place ramen noodles. Spoon 4 oz. vegetable mixture on top of noodles. Pour hot broth into bowl, covering ingredients ¾ of the way. Place piece of 3 oz. crispy pork belly on top of noodles. Garnish with bean sprouts, green onions and watercress. Serve with crushed red pepper flakes, sesame oil and soy sauce at the table.