Miso Ramen

Miso Ramen is Ramen noodles in a Miso based soup that was created in Japan in the 1960s. Ramen noodles are originally Chinese style noodles, but it’s been changed and improved over the years, and evolved to be our own food. And Miso Ramen is the pinnacle of “Japanese” Ramen noodles, the king of all Ramen.

Ingredients
Soup
A
6 C water
2 cloves garlic, crushed
20g ginger, sliced
1/2 lb (225g) ground pork
3-4 green onions
3"x1" (8x3cm) Dried Kombu

B
5-6 Tbsp Miso Paste
2 Tbsp Sake
1 Tbsp Soy Sauce
1/2 tsp sugar
1/4 tsp chili bean paste such as Tobanjan or any chili paste

C
2 Tbsp sesame oil
1 clove garlic, grated
Noodles
300g dried thin spaghetti
8 C (2L) water
2 Tbsp baking soda
Topping
Yakibuta
soft boiled egg halves
green onions, cut finely
corn, pan-fried with butter and salt

Instructions
Prepare the toppings (sliced Yakibuta, boiled eggs, green onions, and cooked corn), before making the soup and noodles. Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft, so you won't have time to prepare the toppings at the end.

Put Ingredients A in a large pot and let boil for 15 minutes. Strain, then put the broth back in the pot.

Add ingredients B to the broth and let it simmer at low heat.
In boiling water in a pot, add baking soda (be careful, it may boil over), then add pasta. Cook the pasta according to the package.
While cooking pasta, add ingredients C to the soup and stir.
After cooking pasta, immediately divide noodles into bowls and add soup onto noodles. Top with Yakibuta, boiled egg halves, green onions and corns.