Ingredients:

  • Good Quality Chicken Stock (low sodium), 6 cups (1.5 Litres)
  • Water, 2 cups (500 ml)
  • Kombu (dried kelp), 1 piece (10 cm square)
  • Dried Shiitake Mushrooms, 4 large (Approx. 20g)
  • Neutral Oil (e.g., vegetable, canola), 2 Tbsp (30 ml)
  • Garlic, minced, 4 cloves
  • Ginger, fresh, grated, 2 Tbsp (30g)
  • Red Miso Paste (Akamiso), 1/2 cup (120g)
  • Tōban-jan (Chinese chilli bean paste), 2 Tbsp (30g)
  • Soy Sauce (dark/tamari), 1/4 cup (60 ml)
  • Sake (cooking variety), 2 Tbsp (30 ml)
  • Sesame Oil (toasted), 1 tsp (5 ml)
  • Fresh or Dried Ramen Noodles, 4 portions (about 400g)
  • Protein (e.g., Chashu pork, pulled chicken), 12 oz (340g)
  • Soft-boiled Ajitama Eggs, 4
  • Spring Onions, thinly sliced, 1/2 cup
  • Bamboo Shoots (Menma), drained, 1/2 cup
  • Nori (seaweed) sheets, 4 squares
  • Corn kernels, drained (optional), 1/4 cup

Instructions:

  1. Prep the Toppings: Slice your chosen protein. If using, soft-boil and peel the eggs (aim for a 6.5–7 minute boil time for a gooey yolk). Thinly slice spring onions.
  2. Infuse the Broth Base: In the large stock pot, combine the chicken stock, water, kombu, and dried shiitake. Bring slowly to a gentle simmer over medium-low heat. Do not boil. Once simmering, remove the kombu. Keep the broth hot on the lowest setting.
  3. Sauté Aromatics: Heat the neutral oil in the small saucepan over medium heat. Add the minced garlic and grated ginger. Sauté gently until fragrant, about 1-2 minutes. Do not brown the garlic.
  4. Build the Paste: Reduce the heat to low. Stir in the red miso paste, Tōban-jan, soy sauce, and sake. Cook, stirring constantly, for 3–4 minutes until the paste darkens slightly and smells intensely savory.
  5. Emulsify: Take 1 cup (250 ml) of the hot broth from the stock pot and slowly whisk it into the miso paste mixture until a smooth, slightly thick emulsion (the tare) forms. Keep warm.
  6. Cook Separately: Bring a separate pot of salted water to a rolling boil. Cook the ramen noodles according to package directions, undercooking them by about 30 seconds.
  7. Rinse and Drain: Drain the noodles immediately and, if specified by the package, briefly rinse them under hot water to remove excess starch. Ensure they are fully drained.
  8. Prepare the Bowls: Place 1/4 of the warm Spicy Miso Tare mixture (about 1/4 cup) into the bottom of each serving bowl. Add 1 tsp of toasted sesame oil to each bowl for fragrance.
  9. Combine Broth: Ladle the hot, strained broth (remove shiitake mushrooms) over the tare in each bowl. Whisk vigorously until the tare is completely dissolved and the broth is smooth and uniform in colour.
  10. Plate the Noodles: Add the drained noodles to the broth in each bowl. Use chopsticks to gently 'fold' the noodles into a neat nest, allowing them to finish cooking in the hot broth.
  11. Top and Serve: Artfully arrange the toppings: sliced protein, half an Ajitama egg, bamboo shoots, corn, and a generous sprinkle of sliced spring onions. Serve immediately.