Homemade Miso Ramen

Peel and chop the four garlic cloves. Peel and grate the approx. 1 cm piece of ginger. Peel and dice the shallots. Chop part of the sesame seeds and leave some unchopped for texture. Heat the sesame oil in a medium saucepan and add the garlic, shallots, and ginger, stir and sauté. Chop the spring onions for the topping, divide the nori sheet into four pieces, lightly blanch the sprouts, and drain the sweetcorn.

Now add the minced meat and fry until browned. Then add the miso paste and chili bean paste and stir. Add the ground sesame and sugar and mix. Next, pour in the sake and chicken broth and bring to a simmer. Season with a little salt and pepper and continue to simmer with the lid on the pot. Meanwhile, soft-boil the eggs.

The pork belly, called Chashu, is ideally prepared the evening before. To do this, debone and tenderise the pork belly first if necessary, then roll it up and tie it together. After that, boil it in unsalted water for one hour.