A rich, warming bowl of ramen featuring a creamy chicken and dashi broth flavored with a spicy miso tare (seasoning paste). Topped with spicy ground pork (tantan-style), soft-boiled marinated egg, corn, and butter for a hearty Hokkaido-style finish.
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18 items
Make the Spicy Miso Tare: In a small saucepan, sauté garlic and ginger in sesame oil. Add ground pork and cook until browned. Add Toban Djan (chili paste), red miso paste, white miso paste, sake, and sugar. Cook for 2 minutes into a thick paste. Remove half the meat mixture to use as a topping later.
Prepare the Soup: In a large pot, combine chicken stock and dashi stock. Bring to a boil. Whisk in the remaining half of the miso/pork paste until dissolved. Stir in soy milk for creaminess. Keep hot but do not let it boil vigorously once soy milk is added.
Boil Eggs: (If not pre-made) Boil eggs for exactly 6 minutes 30 seconds. Shock in ice water. Peel and halve.
Cook Noodles: Boil fresh ramen noodles in plenty of water for 2-3 minutes (or per package) until al dente. Drain well.
Assemble: Place a knob of butter (optional) and a spoonful of chili oil in the bottom of each bowl. Pour in the hot broth. Add noodles and loosen them with chopsticks.
Top: Arrange the reserved spicy ground pork, corn kernels, egg halves, green onions, and a sheet of nori sheets on top. Serve immediately.
