Spicy Miso Ramen

Ingredients

• 1 tbsp Toasted sesame oil
• 3 Garlic cloves, finely grated
• 2 tsp Fresh ginger, finely grated
• 4 Spring onions, whites chopped, greens sliced and kept for serving
• 1 tbsp Gochujang or chilli bean paste
• 3 tbsp White miso paste
• 1 tbsp Soy sauce
• 720 ml (3 cups) Chicken or vegetable stock
• 2 Eggs
• 225 g (8 oz) Fresh or dried ramen noodles
• 57 g (2 oz) Baby spinach
• 85 g (3 oz) Canned sweetcorn, drained
• 2 tsp Chilli oil, to serve
• 1 tsp Toasted sesame seeds, to serve

You’ll need: Large pot, Second pot for noodles, Ladle

Method

1. 1

   Cook the eggs. Lower the eggs into a pan of boiling water and boil for exactly 6 and a half minutes for a jammy yolk. Cool them in cold water, peel them and halve them.

2. 2

   Fry the aromatics. Heat the sesame oil in a large pot over medium heat. Add the garlic, ginger and spring onion whites and stir for 1 minute. Add the gochujang and stir for 30 seconds, until fragrant and a shade darker.

3. 3

   Build the broth. Pour in the stock, bring to a simmer and cook for 10 minutes. Put the miso in a small bowl, whisk in a ladle of hot stock until smooth, then stir it back into the pot with the soy sauce. Do not boil the broth after adding the miso, as that dulls its flavour.

4. 4

   Cook the noodles. Cook the noodles in a separate pot of boiling water according to the packet, then drain well. Cooking them separately keeps the broth clear and not starchy.

5. 5

   Wilt the greens. Add the spinach to the hot broth and stir for 30 seconds, until just wilted. Taste the broth and add more soy sauce or gochujang if you like.

6. 6

   Assemble. Divide the noodles between two deep bowls and ladle over the broth. Top with the egg halves, sweetcorn and spring onion greens, then finish with the chilli oil and sesame seeds. Serve at once.