For the broth:
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 cup red miso paste
- 3 tablespoons Sichuan chili paste
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons Mirin
- 8 cups chicken stock
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped green onion
- 3 cup cooked ramen noodles
For the soft-boiled eggs (Ajitsuke Tamago):
- 4 large eggs
- 1/4 cup soy sauce
- 2 tablespoons sake
- 2 tablespoons mirin
- 2 tablespoons sugar
For pan-fried pork:
- 1 pound pork shoulder
- 2 tablespoon vegetable oil
- 1 tablespoon Shimichi Toragashi powder
- Salt and pepper
For chili-garlic oil:
- 3 tablespoons vegetable oil
- 3 tablespoons sesame oil
- 10 garlic cloves, finely minced
- 2 tablespoons toasted sesame seeds
- 2 tablespoons Sichuan Douban chili sauce
- First let's prepare the pork. Rinse and pat dry the pork. Brush with oil and rub the pork with toragashi, salt and pepper. Brown both side of pork on a hot pan, about 7 minutes on each side. Transfer pork to a roasting pan, cover with foil. Place pork in a 350 degree oven and cook until very tender, when internal temperature reach about 190 F. Shred the pork using hands or pork.
- To make soft-boiled eggs: Bring 2 quarts of water to a boil. Pierce the bottom of each egg with a needle to create a very small hole (this will prevent the eggs from cracking). Slowly lower the eggs into the boiling water, reduce the heat to simmer, set the timer for 6 minutes. Meanwhile, mix all of the marinating ingredients in a bowl. Transfer the eggs to the sink and peel carefully under cold running water. Place eggs in the bowl to marinate, cover and refrigerate until ready to use.
- To make the broth: In a large saucepan, heat vegetable and sesame oil over medium heat. Add onion, garlic and ginger and cook until tender. Transfer into a food processor and pulse until smooth, return onion paste to the same saucepan. Add miso paste and chili paste, stir to blend. Add stock, mirin, and sesame seeds into the pan. Simmer broth over medium-low heat for about 15 minutes. Season with salt, if necessary.
- To make chili-garlic oil: In a small saucepan, heat vegetable and sesame oil. Add garlic, chili sauce and sesame seeds, and cook until garlic are done and slightly crispy. Remove from the heat and set aside to cool down.
- To assemble: Heat a frying pan over medium-high heat. Add shredded pork and cook until brown and slightly crispy. Divide ramen noodles into 4 individual bowl, ladle broth over the noodle. Add shredded pork and about 1 tablespoon of chili-garlic oil, sprinkle with chopped green onion, and serve with soft-boiled egg. Enjoy!