Miso Ramen: Savory Fermented Soybean Broth Noodles

Prepare your toppings: Boil eggs for 6-7 minutes for a jammy yolk, then peel and halve. Slice scallions thinly and set aside.

In a medium pot, heat a drizzle of neutral oil over medium heat. Add ground pork and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Add minced garlic and grated ginger to the pot with the pork. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Pour in the chicken broth, soy sauce, and mirin. Bring the mixture to a gentle simmer. Reduce heat to low. In a small bowl, whisk the miso paste with a ladleful of the hot broth until smooth, then stir it back into the pot. Do not boil the broth after adding miso.

While the broth simmers gently, cook the ramen noodles according to package directions in a separate pot of boiling water. Drain well.

To assemble, divide the cooked noodles into two serving bowls. Ladle the hot miso broth and ground pork over the noodles. Garnish each bowl with halved soft-boiled eggs, sliced scallions, and canned corn. Drizzle with sesame oil and serve immediately.