From holiday dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be a part of your family traditions. Try Neese’s and you’ll see why we’ve been the sausage of choice for more than a century.
Yield: 4 servings.
Yield: 8 cups.
8 cups water
1 (6-ounce) container shiitake mushrooms
2 (4-inch) squares of kombu
1 carrot, chopped
3 green onions
3 garlic cloves
In a large pot over medium heat, combine all ingredients and bring to a boil. Lower heat, and simmer dashi for 30 minutes. Remove kombu and increase heat to medium to return to a boil. Boil for about 1 minute then remove from heat. Strain dashi through a fine-mesh sieve. Reserve 8 cups of dashi for ramen bowls and store remaining dashi in a covered container for up to 1 week in the refrigerator or 3 months in the freezer.
Yield: 1 cup.
1 pound Neese’s Hickory Smoked Bacon
2 tablespoons white miso
2 tablespoons red miso
1 tablespoon kosher salt
2 tablespoons water
1 tablespoon plus 1 teaspoon tahini or Japanese sesame paste
1 tablespoon sesame oil
2 teaspoons rice wine vinegar
Preheat oven to 375°. Lay bacon strips on a roasting rack arranged over a sheet tray and cook in oven until fully rendered and crisp. Pour rendered fat in a small bowl, and set aside cooked bacon on paper towels to drain.
Combine 4 tablespoons of bacon fat with white and red miso, salt, water, tahini, sesame oil, and rice wine vinegar; Stir to mix well. Reserve ½ cup of tare for ramen bowls and store remaining tare in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 3 months.
½ cup of Bacon Miso Tare
8 cups of Shiitake Dashi
4 cups spinach
1 pound ramen noodles, fresh or dry
4 soft-boiled eggs (halved)
1 cup of desired vegetables, such as blanched bok choy or cooked corn
¼ cup sliced scallions, green and white parts
Reserved cooked bacon strips
Chili oil, for serving
Spoon 2 tablespoons of tare into 4 serving bowls.
In a large pot over high heat, bring dashi to a boil. Add spinach and cook just until it wilts, about 1 minute. Transfer to a bowl with a slotted spoon.
Cook the noodles according to package instructions.
When noodles are finished cooking, immediately ladle the hot broth into each serving bowl over tare. Divide noodles evenly among each bowl. Stir gently while lifting the noodles to distribute the tare into the broth and to coat the noodles. Add in a poached egg and ladle some hot broth over it.
Top each bowl with spinach, vegetables, scallions, cooked bacon, and chili oil.
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