Ingredients

• INGREDIENSER (2 people)

  - Ramen noodles 200g fresh per person

  - 150g minced pork

  - 2 cloves garlic

  - 1 tbsp grated ginger

  - 2 spring onions

  - 1 shallot, finely chopped

  - 3 tbsp miso (dark for a stronger deep umami, light for a milder, nutty rounded flavor)

  - 1 tsp Doubanjiang (spicy or mild chili bean paste)

  - 1 tsp sugar

  - 1 tsp chicken bouillon

  - 1/2 tsp dashi powder

  - 700 ml water

  - 1 tsp cooking sake

  - 100 g beech mushrooms
  

  - 1 piece Kamaboko (Japanese fish cake)

  - 200 g enoki mushrooms

  - 2 heads pak choi

Method

1. 1. Prepare the ramen eggs 3 hours in advance (see recipe: ajitsuke tamago), or boil the eggs for 6 minutes 45 seconds and transfer them to an ice bath.

   2. Slice the white parts of 4 spring onions thinly and reserve for topping. Peel and grate the garlic and ginger.

   3. Heat a pan over medium-high heat, add the minced pork, and fry until browned. Add garlic, ginger, finely chopped shallot and the white parts of the spring onions, and cook for another 1-2 minutes.

   4. Reduce the heat, and stir in the miso, doubanjiang, sugar and water. Season with chicken bouillon, dashi powder, salt and sake. Let simmer for 8-10 minutes.

   5. Add the enoki, beech mushrooms and pak choi, and let simmer for a further 5 minutes.

   6. Cook the ramen noodles, edamame beans and kamaboko according to the package instructions. Drain the noodles, place them in a bowl, and pour the soup over.

   7. Finish with toppings.