“While investing your time in a 3-hour broth is almost always certainly worth it, when I’m time poor, my need for a steaming bowl of ramen doesn’t dissipate. As with all bowls of broth, a bowl of ramen is only as good as the base stock it’s made with. Most supermarkets have great ones and I find that the broths that come in bags, in the fridge section, will have more body and substance than stock cubes. If you can find bone broth, even better, as this will be packed with the collagen and fats that we need to make a good bowl of ramen in limited time. You can also order decent bone broths online. ”
Heat 1 tablespoon of the neutral oil in a pan over a medium-high heat. Add the garlic and ginger and stir fry for 30 seconds, until fragrant. Add the chicken bone broth and stir to combine. Bring the stock to a gentle simmer and add the miso paste, oat milk, light soy sauce, mirin and pepper. Stir with a whisk or fork until the miso paste dissolves (you can use a stick blender to speed up the process – just be careful of hot stock splattering). Leave to gently simmer over a low heat.
Bring a large saucepan of water to the boil, ready to cook the noodles.
Meanwhile, heat the remaining 1 tablespoon of neutral oil in a non-stick, heavy-based frying pan (skillet) over a high heat. Add the pork mince and fry for 3–4 minutes until browned and crispy on all sides. Add the soy bean sauce and dark soy sauce, with a splash of noodle cooking water. Mix well with the pork and leave over a low heat.
Drop the egg into the boiling water. Set a timer for 6 minutes 45 seconds. After 2 minutes or so, add the ramen noodles and cook for the time stated on the packet. With 1 minute remaining on the clock, add the bean sprouts.
Strain and divide the noodles and bean sprouts between two bowls. Pluck out the egg and allow to cool slightly before peeling and halving.
Pour the hot broth over the noodles in each bowl and top with the pork mixture, half an egg, the leek, nori and furikake.