Miso Ramen

Add 1 tablespoon vegetable oil and 230 grams ground pork to a large deep skillet, set it on a scale, and zero it out.

Grate 30 grams onion, 25 grams carrot, 25 grams ginger, and 20 grams garlic into the pan, zeroing out the scale between each ingredient.

Add 1 tablespoon Hatcho miso and 1/4 teaspoon baking soda to the pan and put it on the stove over medium-high heat. Use a spatula to crumble the pork as it cooks. The smaller you can get the crumbles, the more surface area it will have, which means the more flavor you can develop.

Continue crumbling and frying the mixture until the meat is well browned and you have a thick layer of brown fond on the bottom of the pan (be careful not to burn it). This will take about 8 minutes.

Add 2 tablespoons sake and scrape up the fond from the pan, then add 4 1/2 cups chicken stock and 10 grams powdered gelatin. Stir the mixture together, continuing to scrape any flavor stuck to the pan, and bring the mixture to a rolling boil.

Reduce the heat to a simmer and cook the ramen broth for 10 minutes.

Strain the soup, pressing on the solids to get as much of the liquid out of them as you can.

Add 4 tablespoons red miso, 1 tablespoon Saikyo miso, and 1 tablespoon cultured unsalted butter to the broth, and use an immersion blender to emulsify the soup.

Pour the miso ramen broth into a pot and keep it warm over low heat. Be careful not to let this boil.

Boil 230 grams fresh ramen noodles according to the package directions. Drain and shake the strainer using a downward motion to force out any excess water.

Divide the noodles between two bowls and cover with soup.

Garnish the ramen with your favorite toppings such as chashu, a ramen egg, menma, scallions, and corn.