Miso Ramen

Mince the garlic and grate the ginger onto a small plate. Mince the shallot and set alongside. In a separate bowl, grind the toasted sesame seeds using a mortar and pestle, leaving some texture.

Heat sesame oil in a medium pot over medium-low heat. Add the garlic, ginger, and shallot, stirring until fragrant. Increase the heat to medium, add the ground pork, and cook until it is no longer pink. Stir in the doubanjiang and miso paste quickly so they do not burn. Add the ground sesame seeds and sugar, mixing well. Pour in the sake and chicken stock, then bring everything to a simmer. Season with salt and white pepper. Cover and keep at a low simmer while the noodles cook.

Bring a large pot of unsalted water to a boil. While waiting, ladle hot water into your serving bowls to warm them. Gently loosen the fresh ramen noodles and cook according to the package directions, pulling them out about 15 seconds early for a slightly chewy texture. Drain well using a mesh sieve. Empty the warming water from the bowls and divide the noodles between them.

Ladle the hot miso broth over the noodles in each bowl. Arrange the toppings neatly on one side: bean sprouts, corn kernels, sliced green onion, and a quarter sheet of nori. Add chashu pork slices and a halved ramen egg if you have them prepared. Serve immediately with chili oil on the side.