Step 1

Place all of the ingredients into a blender or food processor, and blend until everything is combined. Scrape out and place into a separate container and refrigerate until ready to use.

Step 2

Add the oil, shallots, garlic, and green onions (whites only) to a small non-stick saute pan over medium-low heat.

Step 3

Saute the vegetables until they are translucent and tender, about 3-4 minutes.

Step 4

Remove from the heat and stir in the togarashi. Set aside to drizzle onto your finished soup.

Step 5

In a well-salted pot of boiling water, boil your noodles for 1.5 minutes. They will cook more in the hot ramen broth.

Step 6

Place the ground pork, sesame oil, dried shiitake, and the salt and pepper into a large stock pot on medium to medium-high heat. Cook, breaking up the meat, until it is browned and the fat has rendered. Add in the 1/2 cup spicy miso paste and cook an additional 1-2 minutes.

Step 7

Place the ramen stock into the pot, and bring up to a boil.

Step 8

Add the unsweetened soy milk and stir well.

Step 9

Place your remaining spicy miso paste into a fine mesh strainer, and then lower into the broth and stir it around a bit (still in the strainer). All of the flavor will work its way into the soup, but none of the solids. You want to keep any solids out of the soup to keep the texture from thickening up. Bring the broth back up to a simmer.

Step 10

Place a small handful of cooked noodles into each of your bowls, along with the rest of your desired garnishes.

Step 11

Ladle the hot broth into your bowls and enjoy!