Ingredients:

  • 3 tbsp red miso paste
  • 1 tbsp doubanjiang (chili bean paste)
  • 1 tbsp toasted sesame paste
  • 1 tsp sugar
  • 1 tbsp mirin
  • 0.5 lb ground pork
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 3 cups low-sodium chicken stock
  • 0.5 cup unsweetened soy milk
  • 1 tbsp sesame oil
  • 2 portions ramen noodles
  • 1 soft-boiled egg, halved
  • 2 tbsp sweet corn
  • 2 scallions, thinly sliced
  • 2 sheets nori
  • 1 tsp rayu (Japanese chili oil)

Instructions:

  1. Heat sesame oil in a large pot or wok over medium-high heat. Add ground pork and cook until no longer pink and slightly browned.
  2. Add minced garlic and grated ginger to the pork, sautéing for about 60 seconds until fragrant.
  3. Whisk in the red miso paste, doubanjiang, toasted sesame paste, sugar, and mirin. Stir constantly for 1-2 minutes to allow the pastes to toast and integrate with the aromatics. Ensure doubanjiang is adequately toasted in the oil.
  4. Gradually pour in the chicken stock while whisking to create a smooth emulsion. Stir in the unsweetened soy milk and bring the broth to a gentle simmer; do not let it boil vigorously to preserve the miso flavor.
  5. In a separate stockpot, boil ramen noodles according to package directions. If excessively starchy, rinse briefly in hot water. Drain well.
  6. Divide the noodles into two deep bowls. Ladle the hot spicy miso broth and pork over the noodles. Garnish with soft-boiled egg halves, sweet corn, scallions, nori sheets, and a drizzle of rayu.