No, this isn't instant ramen so don’t ask. I'm talking about the gourmet ramen that costs $15 or more for a single bowl! That's just unacceptable so I'll show you how to make homemade gourmet miso ramen for just 3 dollars that'll make all categories of ramen from fancy to instant look bad.
7 cloves garlic, finely minced
3-inch knob ginger, grated
2 medium shallots, finely diced
1/2 lb (225g) ground pork
4 Tbsp (60g) miso (yellow or red miso)
1.5 Tbsp sesame seeds toasted, ground by hand finely
1 Tbsp hon dashi *optional* (5.00 for a whole jar) probably about 7 tbsp’s per jar
1 Tbsp (14g) sugar
5.5 cups chicken stock
Salt to taste
1 container (4 servings) Ramen noodles
1 green onion thinly sliced
1/2 cup corn (1 stalk)
3 Tbsp unsalted butter.
Nori cut into tabs
Sesame seeds *optional*
Chili oil *optional*
Heat a 5 qt pot over medium-high heat completely dry. Once hot, add in ground pork flattened and spread out. Sear 2-3 minutes. Flip and repeat.
Break ground pork into small pieces using a potato masher and cook until the pork is fully cooked and the fat has rendered out. Remove pork and set aside.
Lower pot to medium, add diced shallots, minced garlic, and grated ginger. Saute for 3 minutes stirring occasionally.
Once fragrant, add in granulated sugar stirring and cooking until dissolved - 1 minute.
Add pork back to the pot followed by ground toasted sesame seeds and stir together before adding miso paste and stirring until thoroughly combined.
Add in chicken stock, and optionally hon dashi, stir and bring to a very light simmer. Immediately cover and keep warm until ready to use.
For the corn, in a medium saucepan over medium add in unsalted butter and melt until lightly brown. Immediately add in corn kernels stirring into the butter heating just until the corn is hot. Season to taste with salt.
For soft boiled eggs, bring a saucepan of water to a boil. Gently add in the eggs and boil with no lid for 7 minutes. After 7 minutes, immediately remove the eggs from the water and place into an ice bath long enough to chill. Peel eggs under running water.
Lower the ramen noodles into boiling water and boil according to the package instructions.
Thinly slice the green onions on a steep bias and immediately dunk into ice water, toss around, and then drain on paper towels.
Place drained noodles into a bowl topped with hot broth, buttered corn, a handful of thinly sliced green onions, soft cooked eggs, additional toasted sesame seeds, and optionally a couple nori squares.