Ingredients
8 oz ground pork
3 garlic cloves, chopped
1 tbsp fresh ginger, finely grated
2 green onions, thinly sliced, plus more for serving
4 dried shiitakes
2 konbu seaweed, about 6 by 8 inches each
7 tbsp red miso paste, (akamiso), or more to taste
1 tbsp mirin
1 tbsp granulated sugar
2 tsp sea salt
1 tsp toasted sesame oil
1 tsp chile-garlic sauce
¼ tsp ground white pepper
4 cups low-sodium chicken stock, or broth
2 cups water
1 lb fresh wheat noodles, cooked according to the package directions
ramen eggs
chasu pork belly
bean sprouts
nori sheets
Preparation
In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant.
Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer.
Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.
