Spicy Miso Ramen

15 mins
Serves 2
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Directions

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