Night Lantern Izakaya · Main dishes

Spicy Miso Pork Ramen with Charred Corn & Butter

Name: Spicy Miso Pork Ramen with Charred Corn & Butter
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g Ground pork; 1 tbsp Neutral oil; 4 clove Garlic; 20 g Fresh ginger; 80 g White or red miso paste; 1 tbsp Chili bean paste (doubanjiang); 2 tbsp Tahini or Japanese sesame paste; 1.6 L Low-sodium chicken stock; 2 tbsp Soy sauce; 1 tbsp Mirin; 200 g Corn kernels (frozen or canned, drained); 150 g Bean sprouts; 500 g Fresh ramen noodles; 4 whole Green onions; 20 g Unsalted butter; 2 tsp Chili oil

A rich, creamy and gently fiery bowl: crumbled pork browned with garlic and ginger, a broth thickened with miso and sesame paste, springy noodles, charred sweet corn, bean sprouts and a melting pat of butter.

45 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Ground pork400 g
Neutral oil1 tbsp
Garlic4 clove
Fresh ginger20 g
White or red miso paste80 g
Chili bean paste (doubanjiang)1 tbsp
Tahini or Japanese sesame paste2 tbsp
Low-sodium chicken stock1.6 L
Soy sauce2 tbsp
Mirin1 tbsp
Corn kernels (frozen or canned, drained)200 g
Bean sprouts150 g
Fresh ramen noodles500 g
Green onions4 whole
Unsalted butter20 g
Chili oil2 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy (miso, soy sauce, chili bean paste), wheat (noodles, soy sauce), sesame (tahini) and milk (butter). Many ramen noodles also contain egg.

Method

Brown the pork

Heat the oil in a large pot over medium-high heat. Add the pork and cook for 6–8 minutes, breaking it up, until well browned with no pink left; ground pork must reach 71°C (160°F), and it will be well past that. Spoon about half into a bowl for topping. Wash your hands and utensils after handling the raw pork.

Bloom the seasonings

Turn the heat to medium. Add the finely grated garlic and ginger to the pork left in the pot and stir for 1 minute. Add the miso, chili bean paste and sesame paste and stir for 1 minute, until fragrant and sticking slightly.

Simmer the broth

Pour in the stock a little at a time, whisking to dissolve the miso smoothly. Add the soy sauce and mirin and simmer gently for 10 minutes. Keep it at a gentle simmer rather than a rolling boil, which dulls the miso.

Char the corn

Meanwhile, heat a dry skillet over high heat. Add the corn and cook for 4–5 minutes, tossing only occasionally, until charred in spots.

Cook the noodles and sprouts

Bring a separate large pot of water to a boil. Blanch the bean sprouts for 1 minute and lift them out with a sieve, then cook the noodles in the same water according to the packet. Drain well.

Assemble

Divide the noodles between 4 warm bowls and ladle over the hot broth. Top with the reserved pork, corn, sprouts, sliced green onions, a pat of butter and a drizzle of chili oil. Stir the butter in as it melts.

Miso brands vary a lot in saltiness, so taste the broth before serving. If it is too strong, loosen it with a splash of extra stock or water; if it is too mild, whisk in another spoonful of miso off the heat.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.