Nagoya Taiwan Ramen

Step 1

Bring a small pot of water to boil for the eggs.

Step 2

Gently lower eggs into boiling water.

Step 3

Set timer for 6 minutes for soft-boiled eggs.

Step 4

Mince garlic and ginger, and slice green onions.

Step 5

Shred the nori sheet with your hands into thin pieces.

Step 6

Heat a large skillet over medium-high heat.

Step 7

Add ground pork and break it apart with a wooden spoon.

Step 8

Cook pork, stirring often, until no pink remains.

Step 9

Push pork to the side of the skillet.

Step 10

Add minced garlic and ginger to the empty space.

Step 11

Stir garlic and ginger for 30 seconds until fragrant.

Step 12

Add soy sauce, sesame oil, and chili oil to the pork.

Step 13

Toss everything together and remove from heat.

Step 14

Pour stock into a medium pot and bring to a simmer.

Step 15

Whisk red miso paste with 2 tablespoons of warm stock.

Step 16

Pour miso mixture into the pot and stir well.

Step 17

Add soy sauce, mirin, and chili flakes.

Step 18

Stir and taste; adjust seasoning if needed.

Step 19

Bring a large pot of water to a boil.

Step 20

Add fresh ramen noodles and stir to separate them.

Step 21

Cook noodles for 2–3 minutes until just tender.

Step 22

Drain noodles in a colander and divide between bowls.

Step 23

Remove eggs with a slotted spoon when timer beeps.

Step 24

Place eggs in an ice bath to stop cooking.

Step 25

Wait 1 minute, then gently peel and halve the eggs.

Step 26

Pour hot broth over noodles in each bowl.

Step 27

Top each bowl with spiced pork mixture.

Step 28

Place soft-boiled egg halves on top of the pork.

Step 29

Garnish with green onions and shredded nori.

Step 30

Serve immediately and enjoy.