Miso Ramen with a Sting

Takes 45 minutes | Serves 3 |

Ingredients

250 g ground chicken or pork
2 tbsp neutral cooking oil
200 g shiitake mushrooms
1 dl shallots
4 cloves garlic
1 tbsp ginger
3 tbsp white miso paste
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp hot chili oil
1.5 L chicken or vegetable broth
2 packs dry ramen noodles
2 dl sweet corn
3 units soft-boiled eggs
1 handful spring onions
1 handful toasted sesame seeds

Steps

Preparation

• Heat a stock pot or Dutch oven over medium heat. Once hot, lightly grease and add chicken or pork. Cook for 4 to 5 minutes, breaking meat into small pieces. Transfer meat to a bowl and set aside.
• Add oil to pan, along with mushrooms. Cook 5 minutes, until golden and tender.
• Stir in shallots, garlic, and ginger; cook 2 to 3 more minutes, until aromatic.
• Stir in miso paste, soy sauce, rice vinegar, and hot chili oil. Add 1,5 l of broth and bring mixture to a boil. If preferred brothier, add more broth.

Cooking

• Lower heat and simmer gently over medium-low for 20 minutes.
• Bring broth back to a boil, add noodles and cook until al dente, about 3 minutes. Stir in cooked meat and corn.

Serving

• Ladle ramen into bowls, top with a soft-boiled egg, green onions, and toasted sesame seeds. For more spice, drizzle extra chili oil overtop.