Spicy Miso Tsukemen

Ingredients

• 2 portions Fresh thick-cut ramen noodles
• 3 tablespoons Red miso paste
• 1 tablespoon Doubanjiang (Spicy bean paste)
• 2 cups Chicken or pork stock (concentrated)
• 2 teaspoons Chili oil (Rayu)
• 1 tablespoon Grated ginger and garlic
• 1 tablespoon Soy sauce
• 100 grams Ground pork
• 1 tablespoon Toasted sesame oil
• 2 stalks Green onions, sliced
• 2 halves Soft-boiled egg (Ajitama)(optional)

Instructions

1. 1

   In a small pot, heat sesame oil and sauté the ground pork until browned and crispy.

2. 2

   Add the grated ginger, garlic, and doubanjiang to the pork, stirring for 1 minute until fragrant.

3. 3

   Whisk in the red miso paste and soy sauce, then slowly pour in the stock.

4. 4

   Simmer the broth over medium heat for 10-15 minutes to reduce slightly; it should be saltier and thicker than standard ramen soup.

5. 5

   While the broth simmers, boil a large pot of water and cook the thick ramen noodles according to package instructions.

6. 6

   Drain the noodles and immediately rinse them under cold running water to remove starch and achieve a chewy texture.

7. 7

   Pour the hot, concentrated broth into small dipping bowls and drizzle with chili oil.

8. 8

   Serve the cold noodles on a separate plate garnished with green onions and eggs, dipping small bunches into the hot soup as you eat.