Spicy Miso Ramen

Instructions

1. Prepare the broth
   In a large pot, bring chicken stock or dashi to a simmer over medium heat. Whisk in miso paste, doubanjiang, soy sauce, and sesame oil until fully incorporated. Add minced garlic and grated ginger. Let simmer gently for 20 minutes to develop flavors, being careful not to boil rapidly as this can make miso taste bitter.
2. Cook the toppings
   In a separate pan, sauté sliced shiitake mushrooms with a small amount of oil until tender, about 3-4 minutes. Remove and set aside. In the same pan, briefly blanch the baby bok choy for 2 minutes until just wilted but still bright green. Remove and set aside. If using uncooked pork, slice thinly and cook until just done.
3. Prepare the noodles
   Cook ramen noodles according to package directions, typically 2-3 minutes in boiling water. Be careful not to overcook; they should remain slightly firm (al dente). Drain well and divide among four serving bowls.
4. Prepare the eggs
   If you haven't prepared the soft-boiled eggs, bring water to a boil in a medium pot. Carefully lower eggs into water and cook for exactly 6 minutes for runny yolks, 7 minutes for slightly jammy yolks. Transfer immediately to an ice bath to stop cooking. Once cooled, peel and slice in half lengthwise.
5. Assemble the ramen
   Pour the hot broth over the noodles in each bowl. Arrange pork slices, halved soft-boiled eggs, sautéed mushrooms, and blanched bok choy on top. Add chili oil to taste. Garnish with sliced green onions and toasted sesame seeds.
6. Adjust seasoning
   Taste the broth and adjust seasoning if needed. Add more chili oil for extra heat, more miso for depth, or a splash of soy sauce for saltiness. Each diner can customize their bowl's spice level with additional chili oil served on the side.