Japanese miso ramen

Toppings:

1. Prepare your chosen toppings in advance. This will allow you to serve hot ramen immediately after cooking.
2. I recommend using a combination of 2-3 vegetables and pickled eggs.
3. I usually use sliced leek, green onions and corn or bean sprouts.
4. To prepare the eggs, cook them in boiling water for 7 minutes, then temper them in ice water and peel them after they they've cooled.
5. You can use the boiled eggs as is, or marinate them in a solution of 4 tablespoons of soy sauce, 4 tablespoons of mirin, 4 tablespoons of water and 1 teaspoon of sugar. For best results marinate them overnight, storing them in the refrigerator.

Soup:

1. Chop the shallots and garlic into fine cubes.
2. Peel and grate the ginger.
3. Crush the sesame to a paste using a mortar or chop very finely. For better results, I recommend roasting the seeds in a dry pan.
4. Heat a large pot. Add a little bit of oil, ground pork and fry on medium heat for 2-3 minutes.
5. Then flip the meat and fry until it is no longer pink (another 2-3 minutes).
6. Once fried, break the meat into small pieces and transfer to a bowl.
7. Pour sesame oil into a pot, add garlic, shallots and ginger.
8. Stir-fry the vegetables until they soften slightly.
9. Then add the fried meat, sugar, ground sesame, white pepper, miso paste and doubanjiang paste.
10. Pour broth over all ingredients and bring the whole thing to a simmer. To preserve the nutritional value and aroma of the miso, do not bring the soup to a boil.
11. Finally, taste the soup and season with salt if necessary.

Serving:

1. Simmer the soup, making sure not to bring it to a boil.
2. Cook the ramen noodles according to the instructions on the package, then transfer to bowls.
3. Pour in the soup and arrange the toppings of your choice on top.
4. If you like spicy food, I recommend adding a little chili oil at the end.

Recipe prepared in cooperation with the store Kuchnie Świata