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. Finely chop some of the sesame seeds and leave some whole for texture. Heat the sesame oil in a medium pot 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.

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

Now add the minced meat and sauté until browned. Then add the miso paste and chili bean paste and mix well. Add the ground sesame seeds and sugar, and combine. Pour in the sake and chicken broth and bring to a simmer. Season with a little salt and pepper, cover with a lid, and continue to simmer. Meanwhile, soft-boil the eggs.