Miso Ramen

Directions

1. 1
   To make the miso base, combine the sesame oil, onion, ginger, and garlic in a small saucepan over medium-low heat.
2. 2
   Cook, stirring often, for 6 minutes, or until the ingredients are soft and fragrant.
3. 3
   Mix in the ground pork and increase the heat to medium.
4. 4
   Cook for an additional 6 to 7 minutes, or until the pork is completely cooked through.
5. 5
   Stir in both misos, the sesame seeds, hoisin sauce, tobanjan, and soy sauce, and bring to a boil.
6. 6
   Turn off the heat and set aside.
7. 7
   Leftover miso base will keep refrigerated for up to 1 week or frozen for up to 2 months.
8. 8
   To make the ramen, combine the ramen chicken stock and 1 3/4 cups of the miso base in a pot set over high heat to make the miso broth.
9. 9
   Bring to a boil, then reduce the heat to low and cover to keep warm.
10. 10
    Place another large pot over high heat and bring to a boil.
11. 11
    Heat the vegetable oil in a large, wide-bottomed pot over high heat.
12. 12
    Add the bean sprouts and garlic chives and cook for 1 minute, stirring often.
13. 13
    Add the miso broth and bring to a boil.
14. 14
    Cook for 1 minute, then turn off the heat.
15. 15
    Add the ramen noodles to the boiling water and cook, following package instructions.
16. 16
    Drain well and divide among 4 bowls.
17. 17
    Top each with one-fourth of the broth and vegetables.
18. 18
    Garnish each bowl with 2 tablespoons of the corn kernels, 1 teaspoon of the ground sesame seeds, the sansho pepper, and one-fourth of the sliced scallions.
19. 19
    Serve hot.