Spicy Miso Ramen

Broth:

• •960 ml water (optional instant dashi)
• •1 to 2 tbsp vegetable oil
• •150 g minced pork
• •5 shiitake mushrooms, thinly sliced
• •Kosher salt, to taste
• •3 green onions, thinly sliced, whites and greens separated
• •1 shallot, finely diced
• •1 inch knob ginger, finely grated
• •1 tsp granulated sugar
• •1 tsp toasted sesame oil
• •1/2 tsp ground black pepper
• •2 tsp doubanjiang
• •1 tbsp mirin
• •1.5 cups dashi or chicken stock
• •960 ml chicken stock
• •1 tbsp toasted white sesame seeds, lightly ground
• •3.5 tbsp red miso

Noodles & toppings:

• •1 large egg
• •113 g uncooked ramen noodles
• •1 corn on the cob, kernels removed
• •2 to 4 tsp chili oil

Broth:

1. Optional dashi: prepare instant dashi with hot water per package directions, or use extra chicken stock instead.

2. Heat vegetable oil in a pot and cook the minced pork until browned. Add shiitake mushrooms, green onion whites, shallot, and ginger and cook until softened. Season lightly, then add sugar, sesame oil, black pepper, doubanjiang, and mirin and cook until fragrant.

3. Pour in the dashi or extra chicken stock plus the chicken stock, then add the ground sesame seeds and whisk in the red miso until dissolved. Simmer gently, adjusting salt as needed.

Noodles & toppings:

1. Soft-boil the egg, cook the ramen noodles separately, and blanch or warm the corn.

2. Divide noodles into bowls, pour over the spicy miso broth, and top with the halved egg, corn kernels, remaining green onion greens, and chili oil.