Directions
- 1Boil water in a small pot for jammy ramen eggs and noodles.
- 2Thinly slice the whites of four green onions and slice the tops for garnish.
- 3Peel and grate two cloves of garlic and a knob of ginger.
- 4Place two eggs in the boiling water and let them cook for 6.5 minutes.
- 5Remove the eggs from the boiling water and place them in an ice bath to halt the cooking process.
- 6Keep the water in the pot at a boil for the noodles.
- 7In a large pan, add 150g of ground pork and cook over medium-high heat until browned.
- 8Add the grated garlic, ginger, and sliced green onion whites to the pan and cook for a couple of minutes until soft.
- 9Turn heat to low, add 3 tbsp miso and 1 tsp doubanjiang.
- 10Add 1 tsp of sugar.
- 11If the mixture looks like it's about to burn, add a little water to scrape up the browned bits.
- 12Add 700g of water, 1 tsp of chicken bouillon, and 1/2 tsp dashi powder.
- 13Stir and let simmer for 5–10 minutes.
- 14Cook the noodles according to the package instructions (4 minutes in this case).
- 15Taste the broth and adjust seasoning (add more salt if needed).
- 16Drain noodles and place them in a bowl. Add half of the broth.
- 17Add toppings: green onions, ramen eggs, sesame oil, sesame seeds, and Layu chili oil.
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 small amount Layu chili oil
- 1 small amount sesame oil
- 1 small amount sesame seeds
- 1 small amount green onion tops
- 2 eggs
Equipment
large potsmall potknifegraterchopping boardtongsladlespoon
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