Ingredients
Serving size: 2 adults + 2 kids
1/2 lbs of ground pork (you can also use ground chicken or mushrooms)
4 servings of fresh ramen noodles
1 cup of corn
2 cups of bean sprouts
1 sheet of nori, cut into little squares for topping
2 tbsp of minced garlic
1 tsp of minced ginger
2 shallot, chopped
2 tbsp of toasted sesame seeds
2 tbsp of sesame oil
2 tsp Doubanjiang (spicy chili bean paste – optional or you can also buy non-spicy)
6 tbsp of miso
2 tbsp of sugar
2 tbsp of sake or mirin
2 tsp of salt
8 cups of chicken stock / broth
1 scallions, chopped
optional: white pepper powder
pork belly for topping
pickled red ginger
Directions
Directions:
1. Heat a stock pot over medium heat. Once heated, add sesame oil and add your garlic, ginger, and shallot. Saute until fragrant.
2. Add the ground pork. Cook for 4-5 minutes until it’s no longer pink.
3. Add doubanjiang, miso paste, sugar and sesame seeds and mix them in well with the meat for 2 minutes – make sure not to burn.
4. Add your chicken stock, salt and pepper. Taste and salt more if needed. Boil everything together over medium heat for 5 minutes – add your bean sprouts and corn and boil for 1 more minute until the bean sprouts are cooked.
5. In a separate pot, boil your fresh ramen noodles as per packaging instructions. Plate the noodles in a bowl and pour the hot ramen soup over. Top with your toppings of choice and serve!
