Ingredients
8 oz. ground chicken or pork
2 Tbsp. neutral cooking oil
6 to 8 oz. thinly sliced shiitake mushrooms, stems removed
1/2 cup minced shallots
4 garlic cloves, minced
1 Tbsp. freshly grated ginger
3 Tbsp. white or red miso paste
2 Tbsp. lower-sodium soy sauce
2 Tbsp. rice vinegar
1 Tbsp. hot chili oil
6 to 8 cups low-sodium chicken or vegetable broth
2 packs dry ramen noodles (seasoning packs discarded)
1 cup sweet corn (frozen/thawed, canned, or fresh)
3 soft-boiled eggs, halved*
Thinly sliced green onions for garnish
Toasted sesame seeds for garnish
Instructions
Heat a stock pot or Dutch oven over medium heat with one tablespoon of oil. Once hot, add chicken or pork. Season with a couple of pinches of kosher salt and black pepper. Cook for 4 to 5 minutes, using a wooden spoon to break meat into small pieces. Transfer meat to a bowl and set aside.
Add the 2 tablespoons of neutral oil to the pan, along with mushrooms. Cook for 5 minutes, until golden and tender. Stir in shallots, garlic, and ginger; cook 2 to 3 more minutes, until aromatic.
Stir in miso paste, soy sauce, rice vinegar, and hot chili oil. Add 6 cups of broth and bring the mixture to a boil. if you prefer a brothier ramen, add an additional 1 to 2 cups of broth. Lower heat and very gently simmer, partially covered, over medium-low for 20 minutes.
Bring the broth back to a boil, and stir in cooked meat and corn. Reduce heat to a simmer.
Meanwhile, bring 2-3 cups of water to a boil in a separate small saucepot and cook ramen noodles for 3 minutes. Drain the ramen noodles and portion evenly between bowls.
Ladle the broth into bowls, and top each serving with 1 soft-boiled egg, a handful of green onions, and toasted sesame seeds. For more spice, drizzle extra chili oil overtop.
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