Creamy Miso Ramen

Ingredients

• 2 portions Ramen noodles (fresh or dried)
• 3 tablespoons Red miso paste
• 2 tablespoons Toasted sesame oil
• 4 cups Chicken or vegetable stock
• 1 cup Unsweetened soy milk
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 0.5 lb Ground pork or crumbled tofu
• 1 teaspoon Doubanjiang (spicy bean paste)(optional)
• 2 units Soft-boiled eggs
• 2 stalks Green onions, sliced
• 0.25 cup Corn kernels(optional)

Instructions

1. 1

   In a large pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant.

2. 2

   Add the ground pork or tofu to the pot and cook until browned, breaking it into small crumbles.

3. 3

   Stir in the miso paste and doubanjiang, cooking for 1 minute to caramelize the sugars in the paste.

4. 4

   Slowly pour in the stock and bring to a gentle simmer; do not let it reach a rolling boil to preserve the miso flavor.

5. 5

   Stir in the soy milk to create the creamy base and keep the broth on low heat to stay warm.

6. 6

   In a separate pot of boiling water, cook the ramen noodles according to package instructions, then drain well.

7. 7

   Divide the cooked noodles into two deep bowls and ladle the hot creamy miso broth over them.

8. 8

   Top each bowl with a halved soft-boiled egg, green onions, corn, and an extra drizzle of sesame oil before serving.