Weeknight Spicy Miso Ramen

• Jammy eggs

• 4 large eggs
• 1/4 cup soy sauce
• 1/4 cup mirin

• Spicy pork

• 1 tbsp neutral oil
• 8 oz ground pork
• 1 tbsp doubanjiang (chili bean paste) or 2 tsp chili crisp

• Broth

• 1 tbsp toasted sesame oil
• 4 cloves garlic, grated
• 1 tbsp grated fresh ginger
• 2 tbsp tahini or Chinese sesame paste
• 6 cups low-sodium chicken broth
• 1/4 cup white or red miso
• 1 tbsp soy sauce
• 1 tsp sugar

• Bowls

• 4 portions fresh ramen noodles (about 20 oz)
• 1 cup corn kernels
• 2 baby bok choy, halved
• 4 scallions, thinly sliced
• Nori sheets and chili oil, for serving

1. Eggs (up to 2 days ahead)
2. 1Lower the eggs into boiling water and cook exactly 6 1/2 minutes, then chill in ice water and peel. Marinate in the soy sauce and mirin (plus 1/4 cup water) for at least 1 hour.
3. Pork and broth
4. 2Brown the pork in the oil in a large pot over medium-high, breaking it up, 5 minutes. Stir in the doubanjiang for 1 minute, then scoop the pork into a bowl.
5. 3In the same pot, warm the sesame oil with the garlic and ginger for 1 minute. Whisk in the tahini, then the broth. Bring to a simmer for 10 minutes.
6. 4Whisk the miso with a ladle of hot broth until smooth and stir it back in with the soy sauce and sugar. Keep warm but don't boil it again, or the miso loses its aroma.
7. Assemble
8. 5Cook the noodles according to the package, adding the bok choy for the last minute. Drain well.
9. 6Divide the noodles among deep bowls and ladle the hot broth over. Top with pork, bok choy, corn, halved eggs, scallions and nori, and finish with chili oil.

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