Serves 4
1 lb (500 g) lean ground pork
½ cup + 2 tbsp (125 ml + 30 ml) Garlic Miso Paste, divided, make ahead
8 cups (2 L) Ramen Broth, make ahead
4 pieces baby bok choy, washed
1 package honshimeji mushrooms
4 portions fresh or frozen ramen noodles, cooked according to package directions
4 Soy Eggs, for garnish, make ahead
1 tbsp (15 ml) sesame seeds, for garnish
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
1 cup (250 ml) miso
2 garlic cloves
1 shallot
1 tbsp (15 ml) Shichimi Togarashi ( Japanese spice powder)
3 tbsp (45 ml) sriracha chili paste
½ cup (125 ml) mirin
¼ cup (60 ml) cooking sake
2 tsp (10 ml) sesame oil
2 tbsp (30 ml) fish sauce
1 tsp (5 ml) cayenne, to taste
½ cup (125 ml) soy sauce
¼ cup (60 ml) cooking sake
¼ cup (60 ml) mirin
¼ cup (60 ml) sugar
4 eggs


  1. In a frying pan over medium-high heat, fry ground pork with ½ cup (125 ml) Garlic Miso Paste until pork is cooked through and no longer pink. Set aside.
  2. In a medium pot over high heat, bring prepared Ramen Broth to a boil. Add bok choy and mushrooms and simmer until cooked through, about 3 to 4 minutes. Remove vegetables from broth and set aside.
  3. Divide ramen noodles between 4 bowls. Garnish each bowl with Soy Eggs, ground pork, bok choy, mushrooms, sesame seeds and ½ tbsp (7 ml) Garlic Miso Paste. Ladle broth over each bowl and serve.
  4. To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
  5. To make GARLIC MISO PASTE: In a blender, add all ingredients and blend until smooth. Miso paste can be kept in fridge for up to 1 month. Makes 1½ cups (375 ml)
  6. To make SOY EGG: In a saucepan over high heat, bring all ingredients, except eggs, to a boil. Set aside and cool to room temperature.
  7. In a small saucepan, place eggs and cover with cold water. Bring to a boil over high heat. As soon as water comes to a boil, remove from heat. Leave eggs to sit for 4 minutes. Drain and run cold water over eggs until chilled, or add ice to water and let sit until chilled. Gently crack eggs and peel them. Place eggs in a jar and cover with soy mixture. Let marinate in refrigerator overnight before using. Eggs can be kept in refrigerator for up to 3 days. Makes 4 soy eggs
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