Miso Ramen

🥘 Ingredients

• ground pork 3 oz
• lard 1 Tbs
• bean sprouts 1 cup
• cabbage 1 cup
• garlic 1 clove
• fresh ginger 1 tsp
• miso tare 3 Tbs
• chintan broth 1 ½ cups
• ramen noodles 6 oz
• water 4 qt
• sweetcorn ¼ cup
• unsalted butter 1 Tbs
• chāshū 2 slices
• scallion 1 stalk

1. 1

   The one bowl on the board that is cooked rather than assembled — the broth is finished in a wok, and it goes to the table hotter than the other three.
2. 2

   Fry ground pork in lard in a wok over high heat 3 min , breaking it fine and letting it catch and brown rather than steam.
3. 3

   Toss bean sprouts , cabbage , garlic and fresh ginger into @&( timer 1 min , until the sprouts have gone glassy at the edges and are still crisp in the middle.
4. 4

   Stir miso tare into @&( timer and let it sit against the hot metal 30 sec , until it smells toasted.
5. 5

   Pour chintan broth into @&( timer , bring it to a hard 1 min while scraping the bottom clean, then tip the lot into a scalded ramen bowl .
6. 6

   Boil ramen noodles in water 3 min , drain them hard and lift them into @&( timer .
7. 7

   Top @&( timer with sweetcorn , unsalted butter , chāshū and scallion .