Miso Ramen

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Ingredients

4 cloves pressed garlic

1 tsp grated ginger root

2 shallots, diced

2 Tbsp ground toasted sesame seeds (leave some seeds whole)

2 Tbsp toasted sesame oil

2 large (or 4 small) chicken breasts, cut into short strips (use diced tofu for veg. alternative)

2 tsp doubanjiang (broad bean chili paste)

6 Tbsp red miso paste

2 Tbsp sugar

2 Tbsp sake

8 cups chicken broth (use vegetable broth for veg. alternative)

2 tsp kosher salt (to taste)

½ tsp ground white pepper

4 servings ramen noodles (use rice noodles for gluten-free)

Fresh bean sprouts (topping)

Canned or frozen corn, drained (topping)

Green onions, sliced (topping)

Directions

Step 1

Put the garlic, ginger root, and shallots in a small dish. Grind the sesame seeds and set aside.

Step 2

Preheat a large pot over medium-low heat and add 2 Tbsp toasted sesame oil. Add the garlic, ginger, and shallots. With a wooden spatula, stir fry until fragrant.

Step 3

Add the chicken (or tofu) and cook thoroughly.

Step 4

Add 2 tsp doubanjiang (broad bean chili paste) and 6 Tbsp red miso paste. Quickly blend well with the meat to avoid burning.

Step 5

Add the ground sesame seeds and 2 Tbsp sugar and mix well.

Step 6

Add 2 Tbsp sake and add the 8 cups of broth. Bring the mixture to a simmer.

Step 7

Taste your soup and add salt and ground white pepper to taste. Cover with a lid and keep simmering while you cook the noodles according to package directions.

Step 8

Add the noodles and toppings to each bowl and pour in the broth.