Miso Ramen

On cold winter days, there is little more satisfying than this delicious miso noodle soup. Actually, it's amazing on any other day as well. It is a fast and easy interpretation of a more complex Ramen soup, without much prep time needed. Still, I love the Umami of the Shiitake, the spiciness of the minced pork, the fresh crunch of the Pak Choy, and, of course, the unbelievably satisfying cooked noodles in miso broth. Topped off with hard-boiled yet slightly runny eggs, this dish will always deliver a fantastic meal to warm your body and soul.

Ingredients

Sunflower oil	1 tbs
Garlic	2 cloves chopped
Ginger	3 cm piece chopped
Pork	250 g minced
Miso paste	1/4 cup
Chilli garlic paste	1-2 tbs
Mirin	1/4 cup chopped
light soy sauce	2 tsp
Pak choy	1 bunch
Dried Shiitake	6-8
Chicken stock	1 l
Eggs	2
Ramen noodles	200 g
Salt	as per taste

Method

Prepare the minced pork

Heat oil in a pan or wok on medium heat.
Add garlic and ginger, stir and fry until golden (around 3 minutes).
Add the minced pork, stir and fry until browned (around 5 minutes).
Combine mirin, soy sauce, miso, and chili paste in a bowl.
Add to pork and cook for around 2 minutes, and then set this aside.

Prepare the eggs

Bring a pot of water to cook.
Add eggs to boiling water.
Cook for 6 mins.
Immediately cool eggs with Ice-cold water to stop boiling. The eggs should have a slightly runny yolk.

Prepare the broth

Heat your choice of chicken stock -- home made or store bought, whatever seems convenient.
Soak dried Shiitake in the broth until they are soft.
Take the mushrooms out and Cut them into slices.
Simmer the broth on low heat until assembly.
Add Pak Choy shortly before assembly, making sure all of it is in the broth. Remove after 30 seconds.

Prepare the noodles

Bring a pot of water to cook.
Add noodles to boiling water.
Cook noodles according to packet instructions.

Assemble the beauty

Put cooked noodles in your favourite Ramen bowl.
Add hot broth.
Garnish with eggs, minced meat, and Pak Choy.
Enjoy the steaming hot soup!