Miso Ramen Pastina with Jammy Eggs

Pastina

• 4.5 to 5 cups beef bone broth (or broth of choice)
• 4 green onions (divided)
• 1 tbsp neutral oil
• 1 shallot (brunoise)
• 1/2 tsp ginger (freshly grated)
• 1 garlic clove (grated)
• 1 cup acini di pepe
• 2.5 tbsp white miso paste
• 1 tbsp gochujang
• 1/2 tsp bonito flakes (optional)
• 1 tsp mirin
• 1 tbsp unsalted butter
• 4 ramen eggs (soft boiled)
• salsa macha (to taste)

1. 1

   Warm Your Broth: Begin to warm your beef bone broth in a pot on medium heat and let it come to a low simmer.

2. 2

   Curly Green Onions: Slice the green parts of the onions into thin strips and place them in a bowl of cold water to crisp and curl. Slice the light and white parts and save for the next step.

3. 3

   Sauté: Heat a pan over low heat for 2 minutes. Add the oil, shallot, and ginger and cook on low for 2 minutes. Add the grated garlic and the chopped white and light green onions to the pan and cook on low for 2 more minutes.

4. 4

   Toast Pastina: Add the acini di pepe and toast over medium-low heat for 3 minutes. Stir in the miso paste, gochujang, bonito flakes, and mirin until the pasta is evenly coated.

5. 5

   Cook Risotto-Style: Pour in 1 cup of the hot broth, maintaining a gentle simmer and stirring frequently until the liquid is absorbed. Continue adding broth 1 cup at a time, stirring often, until the pastina is al dente, about 11 to 14 minutes.

6. 6

   Finish: Remove from heat and stir in the butter until melted.

7. 7

   Eggs and Serving: Drain the curled green onions. Divide the hot pastina into bowls. Top each with 1 ramen egg, the curled green onions, and a drizzle of salsa macha.