Miso Ramen with Ground Pork, Corn and Egg
A spicy miso broth with crispy ground pork, soft-boiled egg and corn, the way it is eaten in Japan on cold days. With ready-made ramen noodles and just a few ingredients, this dish also works at home.
By yumbelo · 2 servings · 35 minutes
Ingredients
- 200 g Ramen noodles
- 200 g ground pork
- 800 ml water
- 1 tsp instant dashi
- 3 tbsp light miso
- 2 tbsp soy sauce
- 1 tsp sugar
- 10 g fresh ginger
- 1 pc garlic clove
- 2 pc eggs
- 2 pc spring onions
- 1 can corn
- 20 g butter
- 1 tbsp sesame oil
- 1 tbsp neutral cooking oil
- 100 g bok choy
- 1 pc nori sheet
- 1 tsp sesame seeds
- 1 pinch chili flakes
Method
- Cook the eggs in boiling water for 6 to 6.5 minutes, then cool them quickly in cold water and peel them.
- Finely grate the ginger and garlic. Cut the spring onions into thin rings, keeping the white parts separate from the green.
- Heat the cooking oil in a pot and fry the ground pork with the ginger, garlic and white spring onion parts until crumbly and browned.
- Add the water, dashi, soy sauce, sugar and miso to the ground pork, stir and let the broth simmer gently for 10 minutes.
- Trim the bok choy, cut it into strips and let it cook in the broth for 2 minutes.
- Cook the ramen noodles according to the package instructions in a second pot, drain them and divide them between two bowls.
- Drain the corn and add it with the broth over the noodles. Stir the sesame oil and butter into the broth.
- Halve the eggs and place them on top. Garnish with the spring onion greens, sesame seeds, chili flakes and the nori sheet cut into strips, and serve hot.