Creamy, Spicy Miso Ramen in 15 Minutes

Ingredients

• 2 L Water (for boiling eggs and noodles)
• 4 Eggs (large, room temperature)
• 150 g Ground Pork (prefer 80/20 lean-to-fat ratio)
• 2 cloves Garlic (peeled and grated)
• 1 tsp Ginger (fresh, grated (about the same amount as garlic))
• 4 Green Onions (white parts sliced thin, green tops saved for garnish)
• 3 tbsp Miso Paste (red or dark miso)
• 1 tsp Doenjang (Korean spicy fermented bean paste)
• 1 tsp Sugar
• 700 ml Water (for broth)
• 1 tsp Chicken Bouillon (powder or dissolved cube)
• 0.5 tsp Dashi Powder (instant dashi granules)
• 1 tbsp Sake (dry Japanese cooking sake)
• 1 tsp Chili Oil (plus extra for topping)
• 1 pinch Salt (adjust to taste)
• 200 g Ramen Noodles (dried, Japanese style wheat noodles)
• 1/4 cup Corn Kernels (optional, frozen or fresh)
• 1 tsp Sesame Oil (for finishing drizzle)
• 1 tsp Sesame Seeds (toasted)

Instructions

1. Boil Water

   Fill a large pot with 2 L of water and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 100°C

2. Prep Aromatics

   While the water heats, thinly slice the white parts of 4 green onions, set the green tops aside for garnish. Peel and grate 2 garlic cloves. Grate about 1 tsp fresh ginger.

   Time: PT5M

3. Soft‑Boil Eggs

   Gently lower 4 eggs into the boiling water and simmer for 6 ½ minutes. Then transfer immediately to an ice‑water bath to stop cooking.

   Time: PT7M

   Temperature: 100°C

4. Brown Ground Pork

   Heat a large pan over medium‑high heat, add 150 g ground pork, breaking it up with a spatula. Cook until nicely browned, about 4 minutes.

   Time: PT4M

   Temperature: medium‑high

5. Sauté Aromatics with Pork

   Add the grated garlic, ginger, and sliced white green‑onion to the pork. Cook, stirring, until the aromatics are soft and fragrant, about 3 minutes. Avoid letting them brown.

   Time: PT3M

   Temperature: medium

6. Build the Broth

   Reduce heat to low. Stir in 3 tbsp miso, 1 tsp doenjang, and 1 tsp sugar until dissolved. Add a little water to deglaze, then pour in 700 ml water, 1 tsp chicken bouillon, ½ tsp dashi powder, 1 tbsp sake, a drizzle of chili oil, and a pinch of salt. Simmer gently for 7 minutes, stirring occasionally.

   Time: PT7M

   Temperature: low

7. Cook Ramen Noodles

   While the broth simmers, add the dried ramen noodles to the pot of boiling water and cook according to package instructions (about 4 minutes) until al dente.

   Time: PT4M

   Temperature: 100°C

8. Assemble Bowls

   Drain the noodles and divide them between two serving bowls. Ladle half of the hot broth over each. Top with sliced green‑onion greens, a halved soft‑boiled egg, optional corn kernels, a drizzle of sesame oil, a splash of extra chili oil, and toasted sesame seeds.

   Time: PT3M

Nutrition Facts

Calories

460

Protein

26 g

Carbohydrates

65 g

Fat

20 g

Fiber

2 g