Miso Ramen

Ingredients

• Homemade chicken stock (1 liter)
• 3 cloves garlic
• 3 cm fresh ginger
• 1 teaspoon Gochujang
• 3 teaspoons Miso paste
• 1 shallot
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• 200 grams ground pork
• 1 spring onion
• Salt
• 1 teaspoon white pepper
• Ramen noodles
• Eggs

Instructions

1. Mince or press 2 cloves garlic and grate the ginger 2. Mince 1 shallot and add to the plate. Set the ingredients aside. 3. Cook the eggs 6 minutes, remove the shell and let them infuse in soy sauce (2/3) and rice vinegar (1/3). It's better to let it macerate the previous night. 4. Grind 1 sesame seeds, leaving some seeds unground for texture. Set aside. 5. Preheat a medium pot over medium-low heat. When it‘s hot, add toasted sesame oil. Then, add the garlic, ginger, and shallot. With a wooden spatula, stir-fry until fragrant. 6. Add the ground pork and increase the heat to medium. Cook the meat until it‘s no longer pink. 7. Add Gochujang and Miso. Quickly blend well with the meat without them getting burnt. 8. Add the ground sesame seeds and sugar and mix well. 9. Add the chicken stock and bring the mixture to a simmer. Taste your soup and add salt (if necessary) and put the white pepper powder 10. Your soup broth is now done. Cover with the lid and keep the soup broth simmering while you cook the noodles. 11. Now cook the noodle as the instructions says. 12. You can serve the noddle in each bowl. Add the ramen soup. Add nori leaves and spring onion on top.