1 tbsp vegetable oil
200g fresh shiitake mushrooms, stems removed, sliced
1 tsp sesame oil
4 garlic cloves, finely grated
6cm piece ginger, peeled and finely grated
1 shallot, finely chopped
300g pork mince
1 tbsp sesame seeds, finely ground, plus extra to serve
¼ cup miso paste
1 tbsp caster sugar
2 tbsp soy sauce
2 litres chicken stock
400g fresh ramen noodles
4 soft-boiled eggs, halved lengthways
2 spring onions, finely sliced
chilli oil, to serve (optional)
Heat vegetable oil in a large saucepan over medium heat. Add mushrooms and cook for 4 minutes or until browned. Remove mushrooms and set aside until serving.
Add sesame oil, garlic, ginger and shallot to pan and cook for 3 minutes or until softened. Add pork mince and cook for a further 12 minutes or until browned. Add sesame seeds, miso paste and sugar and stir well to combine. Add soy sauce and chicken stock; season.
Bring to the boil; then reduce heat to low and simmer for 10 minutes.
Cook noodles according to packet instructions. Drain; divide between 4 bowls. Pour over pork mince broth and top with soft-boiled eggs, fried shiitake mushrooms and spring onions. Drizzle with chilli oil to serve, if desired.
This broth makes a great base for any Asian soup and is also great as an udon noodle dish.