Directions
- 1Peel and fine dice two shallots.
- 2Fine chop seven cloves of garlic.
- 3Grate a 1-inch knob of ginger.
- 4Melt and brown butter in a pan.
- 5Add corn to the pan with butter and salt to taste, stirring until hot to make brown butter corn.
- 6Heat a little oil in a pot over medium-high heat.
- 7Sear half a pound of ground pork until brown, smashing it up.
- 8Place the browned pork to the side.
- 9Add oil and sesame oil to the pot.
- 10Sauté vegetables for 2 minutes.
- 11Add 1 tablespoon of sugar.
- 12Add spicy chili crisp.
- 13Add the meat back into the pot.
- 14Stir in a quarter cup of miso.
- 15Add 1 and a half quarts of chicken stock and 1 tablespoon of Hondashi.
- 16Once the broth starts to simmer, cut the heat.
- 17Boil water in a separate pot.
- 18Cook ramen noodles in the boiling water.
- 19Drain the broth into a bowl with the noodles.
- 20Garnish with green onion and eggs.
Ingredients
- 2 shallots
- 7 garlic cloves
- 1 inch ginger knob
- butter
- corn
- salt
- 0.5 pound ground pork
- oil
- sesame oil
- vegetables
- 1 tbsp sugar
- spicy chili crisp
- 0.25 cup miso
- 1.5 quarts chicken stock
- 1 tbsp Hondashi
- ramen
- green onion
- eggs
Equipment
panpot
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