Homemade Miso Ramen

Peel and chop the four garlic cloves. Peel and grate the approximately 1 cm piece of ginger. Peel and dice the shallots. Chop some of the sesame seeds and leave some unchopped for texture. Heat the sesame oil in a medium-sized pot and add 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, drain the canned corn.

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. Afterwards, pour in the sake and chicken broth and bring to a simmer. Season with a little salt and pepper and continue to simmer with a lid on the pot. Meanwhile, soft-boil the eggs.

The pork belly, called Chashu, is ideally prepared the evening before. For this, the pork belly is first deboned if necessary and tenderized, then rolled up and tied together. Afterwards, it must be cooked for an hour in unsalted water.