Rich and hearty broth made with fermented soybean paste and nutty sesame oil.
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In a large pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant.
Add the ground pork or tofu to the pot and cook until browned, breaking it into small crumbles.
Stir in the miso paste and doubanjiang, cooking for 1 minute to caramelize the sugars in the paste.
Slowly pour in the stock and bring to a gentle simmer; do not let it reach a rolling boil to preserve the miso flavor.
Stir in the soy milk to create the creamy base and keep the broth on low heat to stay warm.
In a separate pot of boiling water, cook the ramen noodles according to package instructions, then drain well.
Divide the cooked noodles into two deep bowls and ladle the hot creamy miso broth over them.
Top each bowl with a halved soft-boiled egg, green onions, corn, and an extra drizzle of sesame oil before serving.
