If you didn't follow along yesterday but would like to try today's dish, that's OK. You can still come to this ramen party. Chicken or vegetable stock will do in place of the pork stock, and you can use grilled chicken, tofu, or even a poached egg as your protein in place of the pulled pork.
Now let's get to it.
Spicy quick pickled radishes (recipe via Cookie + Kate)
Vegetables (I'm using kale and mushrooms, but bok choy, peas, and corn are also great here)
Miso paste (about 1 tbs per cup of stock)*
*You can find these items at any Asian grocery. Richmonders, get thee to Tan A.
(If you're using store-bought stock, then start heating this up on the stove. Add a couple of scallions, garlic cloves, and a piece of ginger if you have it to give some extra flavor to the stock as it heats.)
Start a pot of water on high heat on the stove for ramen noodles. Preheat broiler. Meanwhile, slice mushrooms thinly and tear washed kale into bite size pieces. You can arrange these vegetables into the bowls you'll be using for the ramen now (they'll cook some once you pour the hot broth over them), or if you like you can gently sauté or steam them first before adding them to the bowls.
Once the water for the ramen is boiling, add ramen noodles and cook 3-5 minutes, or until al dente. Arrange shredded pork on a baking sheet and place under broiler for 3-5 minutes, or until ends are crispy and browned. While ramen noodles and pork cook, add miso paste to your stock according to package instructions (and remove vegetables if you added them to your store-bought stock), and stir until dissolved.
When noodles are done, strain and separate them into your ramen bowls. Add pork. Pour miso-stock mixture into the bowls last. Add a drizzle of sesame oil, and garnish with scallions, cilantro, jalapeño, lime wedge, and pickled radishes.