Wild Alaska Pollock Miso Ramen

Name: Wild Alaska Pollock Miso Ramen | Food Service Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 3 lb Redi Cuts™; Wild Alaska Pollock Diamond Cut, 0.36 oz, Skinless, Boneless; 3 oz Black Garlic; 1/4 Cup Sesame Oil; 1/4 Cup Vegetable Oil; 2-3 tsp Chili Garlic Sauce; 6 Each Eggs; 12 oz Snow Peas (Trimmed); 3 Large Carrots, thinly sliced; Oil for sauteing; 18 oz Shiitake Mushrooms (stemmed and sliced); 12 Scallions (thinly sliced, white and green parts separated); 6 Liters Dashi Broth; 3/4 Cup Soy Sauce; 1 1/2 Cups White Miso; 3 lb Ramen Noodles (fresh); Toasted Sesame Seeds

12 servings

Ingredients

3 lb Redi Cuts™ Wild Alaska Pollock Diamond Cut, 0.36 oz, Skinless, Boneless
3 oz Black Garlic
1/4 Cup Sesame Oil
1/4 Cup Vegetable Oil
2-3 tsp Chili Garlic Sauce
6 Each Eggs
12 oz Snow Peas (Trimmed)
3 Large Carrots, thinly sliced
Oil for sauteing
18 oz Shiitake Mushrooms (stemmed and sliced)
12 Scallions (thinly sliced, white and green parts separated)
6 Liters Dashi Broth
3/4 Cup Soy Sauce
1 1/2 Cups White Miso
3 lb Ramen Noodles (fresh)
Toasted Sesame Seeds

Directions

Blend all the ingredients for the Black Garlic Oil (black garlic, sesame oil, vegetable oil, chili garlic sauce).
Hard-cook eggs in boiling water for 6 minutes. Transfer to ice bath.
Blanch snow peas and carrots and transfer to an ice bath.
Sauté mushrooms and white parts of scallions until browned and crispy. Add dashi and soy sauce and bring to a boil. Whisk in miso.
Cook noodles and divide them between 12 bowls. Top with pan fried Redi Cuts™ Wild Alaska Pollock, eggs, snow peas, carrots, and green parts of scallions.
Sprinkle with sesame seeds and serve with Black Garlic Oil.