Miso Chashu Ramen

Directions

Make the broth

1. Mince the garlic and ginger. Mince the shallot. Set these three prepared ingredients aside.

2. Grind the sesame seeds, leaving some seeds unground for texture.

3. In a medium pot, heat the sesame oil over medium-low heat and add the minced garlic, ginger, shallot and stir fry.

4. Add the meat and increase heat to medium. Cook the meat until no longer pink.

5. Add miso and quickly blend well with the meat.

6. Add the ground sesame seeds and sugar and mix well.

7. Add the sake and chicken stock and bring the mixture to a simmer.

8. Taste your soup and add salt (if needed) and white pepper.

9. Cover with the lid and keep the ramen soup simmering while you cook the noodles.

Prepare the toppings

1. Chashu is one of the most famous topping but if homemade, it can take a few hours to cook.

2. Menma can be marinated with Chashu broth.

3. Ajitsuke Tamago can also be marinated with Chashu broth. Cut it in half before serving.

4. Chop the green onion and the Narutomaki.

5. Take the Kelly Loves Crispy Nori Snacks out of their plastic tray.

Cook The Ramen

1. Bring a large pot of unsalted water to a boil (ramen noodles already include salt in the dough). Meanwhile, rince the noodles - it will help loosening them up.

2. Cook the noodles according to the package instruction. When the noodles are done, drain them well to not dilule your soup.

Everything comes together

1. Place the noodles into the two bowls.

2. Pour approx. 400-500ml of broth.

3. Dispose the toppings of your choosing on top.