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A warming bowl of spicy miso ramen with a rich pork broth, chewy noodles and all the toppings. Deep and savoury.
Heat the 10 ml sesame oil in a deep pot over medium-high heat and brown the 200 g ground pork with the chopped garlic and grated ginger for 4 to 5 minutes, breaking it up.
Stir in the 60 g miso paste and the 1 tablespoon gochujang and cook for 1 minute, then pour in the 700 ml chicken stock and 20 ml soy sauce and simmer gently for 10 minutes.
Cook the 200 g ramen noodles in a separate pot of boiling water for 2 to 3 minutes until just tender, then drain.
Divide the noodles between 2 bowls and pour over the hot spicy broth and pork.
Soft-boil the 2 eggs for 6.5 minutes, then peel and halve them. Top each bowl with a halved egg, the 50 g corn, 50 g bean sprouts, nori, sliced spring onion and a small knob of the butter.
