This soup is so good and reminds me of a dish I ate in Japan.
Miso is a famous part of many dishes in that country. In many regions the people make the fermented stuff themselves.
In this Ramen soup is the second main ingredient chicken mince with a good amount of spice. The mix of heat and umami goes straight into the soup to flavour it.
I did not have Ramen noodles at home. I took some Cappellini pasta and cooked it in 2 tsp baking powder. It makes a difference when you cook them this way.
Recipe for 3:
350 chicken breast fillet
2 tbsp Takoyaki sauce
2 tbsp Sriracha
2 tbsp white miso paste
1 tbsp sweet chili sauce
5 cm ginger
4 cloves of garlic
2 spring onions
1 small can sweet corn
2 tbsp soy sauce and Mirin
250 g Cappellini pasta
3 tsp baking powder
1.2 l water
3 soft boiled eggs
2 tbsp light sesame oil
Cook the pasta in 3 l water with baking powder, drain and set aside.
cook the eggs.
Take a mixer and make chicken mince out of the fillets, put in a bowl and add the sauces. Stir well and set aside.
Peel garlic and ginger and chop well.
Heat up the oil and fry the garlic and ginger and add the mince.
Let it turn brown all around and fill in 1.2 l water and bring to a boil.
Cook for 5 min. Add soy sauce and mirin and take a small sieve and put the miso paste in and dissolve it in the broth.
Chop spring onion, peel eggs and open can of sweet corn, put the noodles in the bowls and add soup. Put the rest on top and finish with Aonori.