Pork & Turnip Miso Ramen
Using a spiral vegetable slicer or a julienne or regular vegetable peeler, cut turnips into long, thin strands. You should have about 10 cups of turnip "noodles."Advertisement
Heat oil in a large pot over medium heat. Add scallions, ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add pork and cook, stirring, until starting to brown, about 1 minute. Add broth, water, miso, soy sauce and rice wine (or sherry); bring to a boil. Stir in the noodles, mushrooms and spinach. Cook, gently stirring to submerge the vegetables in the broth, until the noodles are just tender, about 3 minutes.
Look for mild-flavored white (sweet) miso, made with soy and rice, near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.
Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
2 vegetable, 1 1/2 lean meat, 1/2 fat