There are many different stocks used to make the soup base, such as miso, soy, salt (clear broth) and tonkotu (white cloudy broth). Japanese noodle shops spend hours making these, but I can’t wait that long, so try my dish made in 20 minutes.
Preparation Time: 10mins
Cooking Time: 10mins
100-150g Pork Mince
3 x cloves garlic, finely chopped
1 x tbsp ginger, finely chopped
1 x tbsp Toban Djan (Chili Bean Sauce)
1 x tbsp Kocyujyan (Korean chili paste, optional)
4 x tbsp Miso Paste (Mix or white miso paste)
2 x tsp sugar
2 x tbsp Yamasa soy sauce
2 x tbsp Mirin Sauce
1 tbsp sesame seed oil
Pepper and Salt
1 x Boiled egg
2 bundles of Ra-men Noodle
Boiled Egg, Nori (Seaweed), sweet corn, chopped spring onion, bean sprouts
1. Place a wok or large pot over high heat and add butter. When melted add finely chopped garlic, ginger, Toban Djan and Kocyujyan. Stir fry in the Wok until aroma is present.
2. Add pork mince and cook for couple of minutes or until browned
3. Add water, bring to boil and add other soup ingredients (miso paste, sugar, soy sauce, mirin sauce).
4. Stir until all condiments are dissolved and simmer on low heat.
5. Boil water in a large pot and cook ramen noodle as per instruction on the package or cook al dente. Drain the water and place the noodle in a serving bowl.
6. In the meantime, heat a medium frying pan and add sesame seed oil. Stir fry bean sprouts quickly and season with pepper and salt. Set aside.
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