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1
To make the miso base, combine the sesame oil, onion, ginger, and garlic in a small saucepan over medium-low heat.
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2
Cook, stirring often, for 6 minutes, or until the ingredients are soft and fragrant.
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3
Mix in the ground pork and increase the heat to medium.
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4
Cook for an additional 6 to 7 minutes, or until the pork is completely cooked through.
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5
Stir in both misos, the sesame seeds, hoisin sauce, tobanjan, and soy sauce, and bring to a boil.
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6
Turn off the heat and set aside.
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7
Leftover miso base will keep refrigerated for up to 1 week or frozen for up to 2 months.
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8
To make the ramen, combine the ramen chicken stock and 1 3/4 cups of the miso base in a pot set over high heat to make the miso broth.
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9
Bring to a boil, then reduce the heat to low and cover to keep warm.
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10
Place another large pot over high heat and bring to a boil.
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11
Heat the vegetable oil in a large, wide-bottomed pot over high heat.
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12
Add the bean sprouts and garlic chives and cook for 1 minute, stirring often.
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13
Add the miso broth and bring to a boil.
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14
Cook for 1 minute, then turn off the heat.
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15
Add the ramen noodles to the boiling water and cook, following package instructions.
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16
Drain well and divide among 4 bowls.
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17
Top each with one-fourth of the broth and vegetables.
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18
Garnish each bowl with 2 tablespoons of the corn kernels, 1 teaspoon of the ground sesame seeds, the sansho pepper, and one-fourth of the sliced scallions.
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19
Serve hot.
