Spice alert: this ramen is guaranteed to make you sweat. These snappy noodles are very popular in Japan, even in the summer—some people, I guess, don’t find our sultry and humid hot season sticky enough! I, for one, prefer this ramen in the winter, because its rich pork and miso broth is warm and comforting.

　　

Ingredients

serves 4

　　2 teaspoons tobanjan (Chinese chili paste)

　　2 tablespoons hoisin sauce

　　2 tablespoons Japanese soy sauce

　　2 teaspoons sugar

　　4 cups Ramen Chicken Stock (page 10)

　　2 cups Miso Base (page 19)

　　2 tablespoons sesame oil

　　2 tablespoons minced garlic

　　12 ounces ground pork

　　4 (7-ounce) pieces frozen ramen noodles

　　2 pieces baby bok choy, halved

　　2 scallions, both white and green parts, thinly sliced on an angle

　　

Step 1

Mix together the tobanjan, hoisin sauce, soy sauce, and sugar in a bowl and set aside.

　　

Step 2

Combine the chicken stock and Miso Base in a pot placed over high heat to make the miso broth. Bring to a boil, then reduce the heat to low and cover to keep warm. In addition, place another large pot of water over high heat and bring to a boil.

　　

Step 3

Heat the sesame oil in a large sauté pan placed over high heat. Add the garlic and cook for 10 seconds, then mix in the ground pork. After 1 minute, add the reserved sauce mixture and cook, stirring constantly to break up the pork, for 2 minutes longer, or until the pork is cooked through. Set aside.

　　

Step 4

Add the noodles and bok choy to the boiling water and cook for 1 minute. Drain the liquid and set aside the bok choy. Divide the noodles among 4 bowls and top each with 2 cups of miso broth. Divide the pork among the bowls and garnish each with the bok choy and scallions.

　　Takashi's Noodles