Creamy, Spicy Miso Ramen in 15 Minutes

INGREDIENTS

• 2 servings of ramen noodles (dry or fresh)
• 150g ground pork
• 2 cloves garlic
• 4 green onion whites
• 1 knob of ginger (roughly 2 garlic cloves worth)
• 3 tbsp miso (red for saltier, white for lighter flavor)
• 1 tsp doubanjiang (sriracha or chili garlic paste works)
• 1 tsp sugar
• 700g water
• 1 tsp Chicken better than bouillon
• 1/2 tsp dashi powder (could leave this out or replace it with a little more chicken bouillon)
• Splash of sake
• La-yu drops

Toppings

• Sesame oil
• Sesame seeds
• Green onion tops
• 2 eggs

DIRECTIONS

1. To start, I like to get a pot of water boiling so it's ready to go for the jammy ramen eggs and the noodles. For prep, thinly slice the whites of 4 green onions, and slice the tops for a nice garnish for our bowl. We need 2 cloves of garlic, that we’ll peel and then grate. Alongside the garlic, grate a knob of ginger so there’s an equal amount of the two. At our boiling water, gently place your two eggs in and let them cook for 6:45. Once cooked place them in an ice bath to totally halt the cooking process. We can use this boiling water for the noodles soon, so don't toss it. These can hang while we make the broth
2. Get a large pan up to temperature over medium high heat and add in your ground pork to get nice and brown. Break this up as it cooks so you aren’t left with any large chunks in the final dish. Add in your garlic, ginger and green onion and let those cook with the pork for about a minute or 2. No color is needed on the aromatics. Make sure the heat is turned down to low, and add in 3 tbsp of miso and 1 tsp of doubanjiang. Most Asian grocery stores will carry it, it’s a spicy bean paste that adds a ton of delicious flavor. Add in 1 tsp of sugar then top it with 700mils of water.
3. Add in 1 tsp chicken bouillon and 1/2 teaspoon of dashi powder. If you don't have dashi powder, you could use a little more chicken bouillon. I like a splash of sake here and the last touch is a little La-yu chili oil. Season this with a few large pinches of salt, and let this simmer for 5-10 minutes while we turn to the noodles.
4. I just use some dried ramen noodles I keep on hand, but fresh would work here as well. Cook your noodles according to the package and we can work on plating these up. Gently peel the eggs and cut them in half. Drain the noodles and place them in a bowl. Top that with half of your broth and then hit it with some green onion and the egg we worked on earlier. I like a touch of sesame oil just for some fragrance along with some toasted sesame seeds to go with the sesame flavor.
5. For 15 minutes of work, this comes out so insanely delicious. It’s creamy, it’s spicy and it’s comforting in all the right ways. If you are in need of a ramen fix, but are tired of the packets, this is the way to go.