Easy Spicy Miso Ramen

Ingredients

• 2 packages ramen noodles I use fresh ramen, but you can use dried ramen noodles.

Spicy Miso Raman Broth

• 3 tablespoons miso paste
• 2 teaspoons chili bean paste* (or doubanjiang, or Korean gochujang. Add more for a more spicy soup, and omit this ingredient for a non-spicy version)
• 1 teaspoon sesame oil
• 2 cloves garlic minced
• 2 teaspoons freshly grated ginger
• 1 shallot minced, or 2 tablespoons of regular onions chopped
• 1/4 lb ground pork
• 2 cups chicken stock I used reduced sodium
• 3 tablespoons low-sodium soy sauce
• 2 green onions
• salt and pepper to taste

Toppings

• 2 soft-boiled eggs
• Optional seaweed and chopped green onions for garnish

Instructions 

1. Make Spicy Miso Broth: Heat sesame oil in a large pot over medium heat. Add minced garlic, ginger, and shallot, and cook until fragrant, about 1-2 minutes, stirring frequently.
2. Add ground pork, and stir-fry until no longer pink.
3. Add chili bean paste and miso paste. Stir fry with the meat.
4. Add chicken stock, soy sauce, and green onions.
5. Cover and bring to a boil. Remove the lid, lower the heat and simmer for 10 minutes. (While you are waiting, you can make ramen noodles.)
6. Taste and season with salt and pepper to taste. You can add more chili bean paste if you’d like your soup to be extra spicy. Stir lightly. Remove from heat and set aside.
7. Cook ramen noodles to al dente according to the instructions on the package.
8. After the noodles are cooked, shock it with cold water to stop cooking. Drain completely and divide the noodles into 2 bowls.
9. Assemble the ramen: Pour the ramen soup on top of the noodles, and add toppings such as soft-boiled eggs, nori seaweed, and green onions. Serve and enjoy!