Recipe adapted from Just One Cookbook
Serves 2 (with some broth leftover)
1 tablespoon toasted sesame oil
2 cloves garlic, peeled and minced
1-inch piece of fresh ginger, peeled and minced
1 shallot, peeled and minced
1 tablespoon toasted white sesame seeds (the original recipe says to grind them into a paste, but I always just throw them in whole)
1/4 lb ground pork (I make it all the time without pork and it is equally delicious)
1 teaspoon Doubanjiang (it is a spicy (or non-spicy) chili bean paste. We usually by ours at Mitsuwa Market)
3 tablespoons miso (I usually use Red Miso or Sweet White Miso)
1 tablespoon cane sugar (I have also used maple syrup as a substitute)
1 tablespoon sake
4 cups chicken stock (preferably homemade)
1 teaspoon sea salt
1/4 teaspoon ground white pepperÂ
2 servings of ramen noodles (we buy fresh ramen noodle packages at Mitsuwa Market and then we just don’t use the seasoning packets that come in them)
Topping Ideas:
Scallions, thinly sliced into rounds
Nori (seaweed) cut into strips or quarters
Yellow corn (I use frozen corn kernels and just thaw them out under hot water before topping)
Pickled gingerÂ
Bean Sprouts
Instructions
Gather all of your ingredients and prepare all of your toppings. In a medium-sized pot or wok shaped pan, heat the sesame oil over medium heat. Add the garlic, ginger, and shallot. Stir for a minute or two until fragrant. Add the pork (if using), breaking it up into smaller pieces and cooking it until it is no longer pink. Add the Doubanjiang and miso. Stir to coat. Add the sesame seeds and sugar and mix to combine.Â
Next, add the sake and chicken stock. Bring the soup to a simmer. Taste. Add sea salt and the white pepper. Cover the soup with a lid and prepare your ramen noodles in a separate pot according to the manufacturers’ cooking instructions. When the noodles are finished, quickly drain them and divide them between two bowls. Add the ramen soup and top with the toppings of your choice.