Homemade Miso Ramen

Peel and mince 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.

Bring a large pot of unsalted water to a boil. When the water boils, ladle some hot water into the serving bowls to warm them. Meanwhile, gently shake the cooked Mie noodles by hand to loosen them.

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. Afterward, 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.