Easy Ramen

Updated at: Thu, 17 Aug 2023 13:56:20 GMT

Step 1

Mound the garlic with ¼ tsp salt on a cutting board. Using a chef’s knife, mash and chop together into a paste. Set aside.

Step 2

In a large Dutch oven or other wide heavy pot, heat 1 Tbsp of the sesame oil over medium heat. Add the pork and ½ tsp salt and cook, stirring frequently and breaking up the meat with a wooden spoon, until the pork is cooked through, about 2 minutes.

Step 3

Transfer the pork to a plate. Add the remaining tsp of sesame oil to the pot, then add the carrots, scallion whites, half of the scallion greens, and ⅛ tsp salt. Cook over medium heat, stirring occasionally, until the carrots are tender, 2-3 minutes.

Step 4

Push the vegetables aside to clear a space in the center of the pot. Add the ginger, chili garlic sauce, and reserved garlic paste to the cleared space and cook for 30 seconds, stirring constantly. Stir in the pork and any accumulated juices, then add about ¼ cup of the broth. Scrape up the browned bits from the bottom of the pan, then add the remaining broth, increase the heat to high, and bring just to a boil, skimming any foam from the top. Remove from the heat. Adjust the salt to taste. (The soup base can be cooled, covered, and refrigerated for up to 3 days, or frozen for up to 3 months.)

Step 5

Pour boiling water into 4 large soup bowls to heat them. Set aside. Bring a pot of water to a boil for the noodles.

Step 6

Meanwhile, bring a medium saucepan of water to a gentle simmer. Gently lower the eggs into the water and cook for 6 minutes. Using a slotted spoon, transfer the eggs to a bowl filled with ice water. Set aside.

Step 7

Add the noodles to the pot of boiling water and cook according to the package instructions. Drain and set aside.

Step 8

Heat the soup base just to a boil, then remove from the heat. Add the miso and butter and stir until the miso is fully dissolved. Cover to keep warm.

Step 9

Peel the eggs and cut in half. Drain the hot water from the serving bowls, then divide the noodles among them. Ladle the hot soup over the top. Top with the egg halves, the remaining scallion greens, a drizzle of sesame oil, and the toppings of your choice. Add more chili garlic sauce if you want a kick of heat.

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