Miso Ramen Recipe

In a small saucepan, boil 2 cups of water. Remove from heat and add the kombu. Allow it to sit for at least 10 minutes or up to an hour, then discard the kombu.
In a separate large pot, heat the sesame oil over medium heat. Add the ground pork and cook until browned - about 5-7 minutes.
Add the garlic and ginger and cook for 30 seconds until fragrant.
Mix in the green onions and shiitake mushrooms and cook for 2 minutes.
Add the miso paste, spicy bean paste, sugar, and white pepper, and cook for an additional minute.
Pour in the kombu broth, chicken broth, mirin, and sake, bringing it to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 30 minutes.
While the broth is simmering, boil a large pot of water and cook the ramen noodles to al dente. Drain and toss with some sesame or vegetable oil so that they don’t stick and set aside.
Divide the cooked ramen noodles between 4 bowls, and pour the hot broth over the top.
Top with sliced green onions, sweet corn, ramen eggs, seaweed squares, and Chashu, if desired.