Hokkaido Miso Ramen (Rich Miso Broth Noodle Soup)

• 3 cloves Garlic
• 15 g Ginger root, peeled
• 4 Spring onion
• 1 tbsp Sesame oil
• 250 g Minced pork
• 70 g Miso paste
• 1 ½ tbsp Soy sauce
• 900 ml Chicken stock
• 200 g Sweet corn kernels
• 200 g Ramen noodles, dried
• 30 g Unsalted butter
• 2 tsp Roasted sesame seeds

1. Finely slice the garlic and grate the ginger. Slice the spring onions, keeping the white and green parts separate.
2. Heat the sesame oil in a wok or large frying pan over medium-high heat. Add the minced pork and cook for 5 to 7 minutes, breaking it up, until browned and any liquid has cooked off.
3. Add the garlic, ginger and the white parts of the spring onion to the pork. Cook for 1 to 2 minutes until very fragrant, lowering the heat if the garlic starts to colour too quickly.
4. Pour in the chicken stock and bring to a gentle simmer. Whisk the miso paste with a ladleful of hot broth in a bowl until smooth, then stir it back into the pan.
5. Stir in the soy sauce and sweet corn kernels. Simmer for 10 minutes so the broth turns rich and the flavours round out.
6. Meanwhile, bring a large pot of water to the boil. Cook the ramen noodles according to the packet instructions until just tender, then drain well in a colander.
7. Divide the noodles between two bowls and ladle over the hot miso broth and pork. Top each bowl with a knob of unsalted butter, the green parts of the spring onion, and a sprinkle of roasted sesame seeds.
8. Let the butter melt for 1 minute, then stir gently at the table to make the broth glossy. Serve straight away while piping hot.

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