Spicy Miso Ramen

15 mins
Serves 2
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Directions

  1. 1Boil water in a small saucepan for jammy ramen eggs and noodles.
  2. 2Boil water in a small saucepan for jammy ramen eggs and noodles.
  3. 3Boil water in a small saucepan for jammy ramen eggs and noodles.
  4. 4Prepare the ingredients: thinly slice the whites of four green onions and slice the tops for garnish. Peel and grate two cloves of garlic. Grate a knob of ginger.
  5. 5Prepare the ingredients: thinly slice the whites of four green onions and slice the tops for garnish. Peel and grate two cloves of garlic. Grate a knob of ginger.
  6. 6Prepare the ingredients: thinly slice the whites of four green onions and slice the tops for garnish. Peel and grate two cloves of garlic. Grate a knob of ginger.
  7. 7In boiling water, gently place two eggs and let them cook for about 6.5 minutes.
  8. 8In boiling water, gently place two eggs and let them cook for about 6.5 minutes.
  9. 9In boiling water, gently place two eggs and let them cook for about 6.5 minutes.
  10. 10Remove the eggs from the boiling water and place them in an ice bath to stop the cooking process. Keep the water in the saucepan to boil noodles.
  11. 11Remove the eggs from the boiling water and place them in an ice bath to stop the cooking process. Keep the water in the saucepan to boil noodles.
  12. 12Remove the eggs from the boiling water and place them in an ice bath to stop the cooking process. Keep the water in the saucepan to boil noodles.
  13. 13In a large pan over medium-high heat, add 150g of ground pork and brown it while breaking up the chunks.
  14. 14In a large pan over medium-high heat, add 150g of ground pork and brown it while breaking up the chunks.
  15. 15In a large pan over medium-high heat, add 150g of ground pork and brown it while breaking up the chunks.
  16. 16Once the pork is slightly browned, add the grated garlic, ginger, and chopped green onion whites.
  17. 17Once the pork is slightly browned, add the grated garlic, ginger, and chopped green onion whites.
  18. 18Once the pork is slightly browned, add the grated garlic, ginger, and chopped green onion whites.
  19. 19Cook the mixture for a few minutes until soft.
  20. 20Cook the mixture for a few minutes until soft.
  21. 21Cook the mixture for a few minutes until soft.
  22. 22Turn the heat down to low, add 3 tbsp of miso and 1 tsp of doubanjiang.
  23. 23Turn the heat down to low, add 3 tbsp of miso and 1 tsp of doubanjiang.
  24. 24Turn the heat down to low, add 3 tbsp of miso and 1 tsp of doubanjiang.
  25. 25Add 1 tsp of sugar, and if the mixture looks dry, add a little water to scrape up any dark bits.
  26. 26Add 1 tsp of sugar, and if the mixture looks dry, add a little water to scrape up any dark bits.
  27. 27Add 1 tsp of sugar, and if the mixture looks dry, add a little water to scrape up any dark bits.
  28. 28Top the mixture with 700g of water, 1 tsp of chicken bouillon, and 1/2 tsp of dashi powder. Stir to combine.
  29. 29Top the mixture with 700g of water, 1 tsp of chicken bouillon, and 1/2 tsp of dashi powder. Stir to combine.
  30. 30Top the mixture with 700g of water, 1 tsp of chicken bouillon, and 1/2 tsp of dashi powder. Stir to combine.
  31. 31Add a splash of sake and a pinch of Layu chili oil.
  32. 32Add a splash of sake and a pinch of Layu chili oil.
  33. 33Add a splash of sake and a pinch of Layu chili oil.
  34. 34Add a few pinches of salt and let it simmer for 5–10 minutes.
  35. 35Add a few pinches of salt and let it simmer for 5–10 minutes.
  36. 36Add a few pinches of salt and let it simmer for 5–10 minutes.
  37. 37Cook the ramen noodles according to the package directions.
  38. 38Cook the ramen noodles according to the package directions.
  39. 39Cook the ramen noodles according to the package directions.
  40. 40Taste the broth and adjust seasoning if needed.
  41. 41Taste the broth and adjust seasoning if needed.
  42. 42Taste the broth and adjust seasoning if needed.
  43. 43Drain the noodles and place them in a bowl. Top with half of the broth, the browned pork mixture, and a jammy egg.
  44. 44Drain the noodles and place them in a bowl. Top with half of the broth, the browned pork mixture, and a jammy egg.
  45. 45Drain the noodles and place them in a bowl. Top with half of the broth, the browned pork mixture, and a jammy egg.
  46. 46Add green onions, sesame oil, sesame seeds, and Layu chili oil as desired.
  47. 47Add green onions, sesame oil, sesame seeds, and Layu chili oil as desired.
  48. 48Add green onions, sesame oil, sesame seeds, and Layu chili oil as desired.

Ingredients

  • 2 servings ramen noodles (dry or fresh)
  • 2 servings ramen noodles (dry or fresh)
  • 2 servings ramen noodles (dry or fresh)
  • 150 g ground pork
  • 150 g ground pork
  • 150 g ground pork
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 4 green onion whites
  • 4 green onion whites
  • 4 green onion whites
  • 1 knob ginger
  • 1 knob ginger
  • 1 knob ginger
  • 3 tbsp miso
  • 3 tbsp miso
  • 3 tbsp miso
  • 1 tsp doubanjiang
  • 1 tsp doubanjiang
  • 1 tsp doubanjiang
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 700 g water
  • 700 g water
  • 700 g water
  • 1 tsp Chicken better than bouillon
  • 1 tsp Chicken better than bouillon
  • 1 tsp Chicken better than bouillon
  • 0.5 tsp dashi powder
  • 0.5 tsp dashi powder
  • 0.5 tsp dashi powder
  • 1 splash sake
  • 1 splash sake
  • 1 splash sake
  • 1 pinch Layu chili oil
  • 1 pinch Layu chili oil
  • 1 pinch Layu chili oil
  • 1 pinch sesame oil
  • 1 pinch sesame oil
  • 1 pinch sesame oil
  • 1 pinch sesame seeds
  • 1 pinch sesame seeds
  • 1 pinch sesame seeds
  • 1 pinch green onion tops
  • 1 pinch green onion tops
  • 1 pinch green onion tops
  • 2 eggs
  • 2 eggs
  • 2 eggs

Equipment

knifecutting boardsmall saucepanlarge saucepan or pottongsmetal bowlwooden spoon