Spicy Miso Ramen with Ground Pork

Ingredients

• 1 tbsp toasted sesame oil, fragrant and nutty
• 2 cloves garlic, minced to a fine paste
• 1 inch fresh ginger, grated to release its zesty aroma
• 8 oz ground pork, preferably with a bit of fat for juiciness
• 2 tbsp red miso paste, for a deep, savory base
• 1 tbsp gochujang (Korean chili paste), adding a complex heat
• 4 cups chicken stock, rich and homemade if possible
• 2 packs ramen noodles, springy and fresh
• 2 soft-boiled eggs, with yolks just set
• 2 green onions, thinly sliced for a crisp finish
• 1 cup bean sprouts, for a refreshing crunch
• 1 sheet nori, toasted and shredded for a hint of the sea

Instructions

1. Heat the toasted sesame oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the minced garlic and grated ginger, sautéing until fragrant, approximately 30 seconds, being careful not to burn.
3. Introduce the ground pork to the pot, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
4. Stir in the red miso paste and gochujang, coating the pork evenly, and cook for another minute to meld the flavors.
5. Pour in the chicken stock, bringing the mixture to a gentle boil, then reduce heat to simmer uncovered for 10 minutes to deepen the broth’s flavor.
6. Meanwhile, cook the ramen noodles according to package instructions until al dente, then drain and rinse under cold water to stop the cooking.
7. Divide the noodles between two bowls, ladle the hot broth and pork over the noodles, and top with soft-boiled eggs, green onions, bean sprouts, and nori.