• Cook ramen noodles according to packet directions. Drain.
  320 g ramen noodles

For the Miso Tare:

• In a small dish, add the red miso paste, garlic, ginger, mentsuyu, doubanjiang, sugar, rayu chilli oil and toasted ground white sesame seeds. Mix until well combined.
  1 tsp ginger, 3 tbsp red miso paste, 1 tbsp sugar, 1 tbsp mentsuyu, 2 tsp garlic, 1 tsp doubanjiang, 1 tsp rayu chilli oil, 1 tbsp white sesame seeds

For the Pork:

• Heat the vegetable oil in a medium saucepan over high heat. Place in the pork mince and ginger and cook for around 3 minutes until browned. Add in the miso tare and mix through.
  100 g minced pork, 1 tbsp vegetable oil, 1 tsp ginger
• Pour in 1 cup of the chicken stock and stir until the tare softens into a soup base. Pour in the remaining chicken stock and bring to the boil. Stir occasionally and cook for a further minute or two. Switch off the heat.
  3 cups chicken stock

To Assemble:

• Portion out the cooked ramen noodles into serving bowls. Ladle over with spicy miso ramen broth, until noodles are almost covered.
• Top with ramen toppings of your choice (we love eggs, butter, corn, spring onion, beni shoga and nori sheets) and serve immediately.
  butter, corn, bamboo shoots, beni shoga / red pickled ginger, spring onion, soft boiled eggs, black pepper, nori sheets / seaweed sheets, bean sprouts, chashu pork slices