Directions
- 1Boil water in a small saucepan for jammy ramen eggs and noodles.
- 2Prepare 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.
- 3In boiling water, gently place two eggs and let them cook for about 6.5 minutes.
- 4Remove 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.
- 5In a large pan over medium-high heat, add 150g of ground pork and brown it while breaking up the chunks.
- 6Once the pork is slightly browned, add the grated garlic, ginger, and chopped green onion whites.
- 7Cook the mixture for a few minutes until soft.
- 8Turn the heat down to low, add 3 tbsp of miso and 1 tsp of doubanjiang.
- 9Add 1 tsp of sugar, and if the mixture looks dry, add a little water to scrape up any dark bits.
- 10Top the mixture with 700g of water, 1 tsp of chicken bouillon, and 1/2 tsp of dashi powder. Stir to combine.
- 11Add a splash of sake and a pinch of Layu chili oil.
- 12Add a few pinches of salt and let it simmer for 5–10 minutes.
- 13Cook the ramen noodles according to the package directions.
- 14Taste the broth and adjust seasoning if needed.
- 15Drain the noodles and place them in a bowl. Top with half of the broth, the browned pork mixture, and a jammy egg.
- 16Add green onions, sesame oil, sesame seeds, and Layu chili oil as desired.
Ingredients
- 2 servings ramen noodles (dry or fresh)
- 150 g ground pork
- 2 garlic cloves
- 4 green onion whites
- 1 knob ginger
- 3 tbsp miso
- 1 tsp doubanjiang
- 1 tsp sugar
- 700 g water
- 1 tsp Chicken better than bouillon
- 0.5 tsp dashi powder
- 1 splash sake
- 1 pinch Layu chili oil
- 1 pinch sesame oil
- 1 pinch sesame seeds
- 1 pinch green onion tops
- 2 eggs
Equipment
knifecutting boardsmall saucepanlarge saucepan or pottongsmetal bowlwooden spoon
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