20-minute ramen

20 mins
Serves 1
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Directions

  1. 1Peel and fine dice two shallots.
  2. 2Peel and fine dice two shallots.
  3. 3Peel and fine dice two shallots.
  4. 4Fine chop seven cloves of garlic.
  5. 5Fine chop seven cloves of garlic.
  6. 6Fine chop seven cloves of garlic.
  7. 7Grate a one-inch knob of ginger.
  8. 8Grate a one-inch knob of ginger.
  9. 9Grate a one-inch knob of ginger.
  10. 10Melt and brown butter in a pan.
  11. 11Melt and brown butter in a pan.
  12. 12Melt and brown butter in a pan.
  13. 13Add corn and salt to taste, stir until hot to make brown butter corn.
  14. 14Add corn and salt to taste, stir until hot to make brown butter corn.
  15. 15Add corn and salt to taste, stir until hot to make brown butter corn.
  16. 16Heat a little oil over medium-high heat.
  17. 17Heat a little oil over medium-high heat.
  18. 18Heat a little oil over medium-high heat.
  19. 19Sear half a pound of ground pork until brown, smashing it up.
  20. 20Sear half a pound of ground pork until brown, smashing it up.
  21. 21Sear half a pound of ground pork until brown, smashing it up.
  22. 22Place the ground pork to the side.
  23. 23Place the ground pork to the side.
  24. 24Place the ground pork to the side.
  25. 25Add oil and sesame oil to the pan.
  26. 26Add oil and sesame oil to the pan.
  27. 27Add oil and sesame oil to the pan.
  28. 28Sauté vegetables for two minutes.
  29. 29Sauté vegetables for two minutes.
  30. 30Sauté vegetables for two minutes.
  31. 31Add one tablespoon of sugar and spicy chili crisp.
  32. 32Add one tablespoon of sugar and spicy chili crisp.
  33. 33Add one tablespoon of sugar and spicy chili crisp.
  34. 34Add the cooked ground pork back to the pan.
  35. 35Add the cooked ground pork back to the pan.
  36. 36Add the cooked ground pork back to the pan.
  37. 37Stir in a quarter cup of miso.
  38. 38Stir in a quarter cup of miso.
  39. 39Stir in a quarter cup of miso.
  40. 40Add one and a half cups of chicken stock and one tablespoon of hondashi.
  41. 41Add one and a half cups of chicken stock and one tablespoon of hondashi.
  42. 42Add one and a half cups of chicken stock and one tablespoon of hondashi.
  43. 43Once the broth starts to simmer, cut the heat.
  44. 44Once the broth starts to simmer, cut the heat.
  45. 45Once the broth starts to simmer, cut the heat.
  46. 46Boil water and cook ramen noodles.
  47. 47Boil water and cook ramen noodles.
  48. 48Boil water and cook ramen noodles.
  49. 49Drain the ramen noodles.
  50. 50Drain the ramen noodles.
  51. 51Drain the ramen noodles.
  52. 52Combine the broth, noodles, green onion, and eggs.
  53. 53Combine the broth, noodles, green onion, and eggs.
  54. 54Combine the broth, noodles, green onion, and eggs.

Ingredients

  • 2 shallots, peeled, fine diced
  • 2 shallots, peeled, fine diced
  • 2 shallots, peeled, fine diced
  • 7 cloves garlic, fine chopped
  • 7 cloves garlic, fine chopped
  • 7 cloves garlic, fine chopped
  • 1 inch knob ginger, grated
  • 1 inch knob ginger, grated
  • 1 inch knob ginger, grated
  • butter
  • butter
  • butter
  • corn
  • corn
  • corn
  • to taste salt
  • to taste salt
  • to taste salt
  • oil
  • oil
  • oil
  • 0.5 pound ground pork
  • 0.5 pound ground pork
  • 0.5 pound ground pork
  • sesame oil
  • sesame oil
  • sesame oil
  • vegetables
  • vegetables
  • vegetables
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • spicy chili crisp
  • spicy chili crisp
  • spicy chili crisp
  • 0.25 cup miso
  • 0.25 cup miso
  • 0.25 cup miso
  • 1.5 cups chicken stock
  • 1.5 cups chicken stock
  • 1.5 cups chicken stock
  • 1 tablespoon hondashi
  • 1 tablespoon hondashi
  • 1 tablespoon hondashi
  • ramen
  • ramen
  • ramen
  • green onion
  • green onion
  • green onion
  • eggs
  • eggs
  • eggs

Equipment

pan