Step 1

Heat a large frying pan (it will need to fit the soup later) on medium low and add ½ tbsp toasted sesame oil. Once hot, add 30 g Japanese leek (naganegi), 1 chili pepper, 1 tbsp ginger root and 1 clove garlic and fry until fragrant.

Step 2

Once fragrant, turn up the heat to medium and add 50 g ground pork. Fry until browned.

Step 3

Next, add 1 tbsp chili bean sauce (toban djan), 1 tbsp yellow miso paste (awase), 1 pinch ground black pepper and 1 tbsp ground sesame seeds. Mix well and stir fry for 1 minute.

Step 4

Add 300 ml water and 1 tsp Chinese-style chicken bouillon powder, then bring it to a boil.

Step 5

Once the liquid is boiling, turn down heat to simmer and add 1 tsp Japanese soy sauce (koikuchi shoyu) and 1 tsp sugar.

Step 6

In a small separate bowl, mix the potato starch and cold water to make a 1 tsp potato starch (katakuriko). Add the slurry to the soup and cook until slightly thickened, stirring continuously.

Step 7

Once thickened, remove from the heat and place a lid on top of the pan to keep it hot until serving.

Step 8

Cook 2 portions ramen noodles according to the instructions on the packaging. Once the noodles are cooked, pour them into a colander to drain the water and rinse with warm running water to remove excess starch.

Step 9

Transfer the noodles to mixing bowl and drizzle with 1 tsp toasted sesame oil. Mix until evenly coated and then divide onto serving plates. Top each portion with 1 tbsp finely chopped green onions, kizami nori (shredded nori) and your choice of toppings.Pour the soup into individual dipping bowls and top with 30 g garlic chive(s), 1 chili pepper, 1 tsp toasted white sesame seeds and 1 dash chili oil (rayu).

Step 10

Enjoy!