Miso Ramen

Gather all ingredients.

Mince or press garlic, grate the ginger, and mince the shallot. Set aside.

Grind sesame seeds, leaving a few whole for texture. Set aside.

Heat a medium pot over medium-low heat. Add sesame oil.

Add garlic, ginger, and shallot. Stir-fry until fragrant.

Add ground pork and increase heat to medium. Cook until no longer pink.

Add doubanjiang and miso. Quickly mix to prevent burning.

Add sesame seeds and sugar. Mix well.

Add sake and chicken broth. Bring to a simmer.

Taste and adjust with salt and white pepper as needed.

Cover and keep the broth simmering while preparing the noodles.

Boil a large pot of unsalted water.

Warm ramen bowls with some hot water, then discard the water.

Loosen the noodles and cook according to package instructions, reducing time slightly for a firmer texture.

Drain well using a mesh sieve to avoid diluting the broth. Place noodles in warmed bowls.

Pour hot soup broth over the noodles.

Add desired toppings.

Add condiments if using, and serve immediately.