Preparation time: 30 minutes

Serves: 2

INGREDIENTS

• 60g ramen noodles
• 1 liter water
• 5g dashi powder
• 60ml unsweetened condensed milk
• 2 garlic cloves
• 5 cm thick ginger
• 1 shallot
• 1 Tbsp chili bean paste
• 3 Tbsp red miso
• 1 Tbsp sesame seeds
• 1 Tbsp sesame oil
• 1 Tbsp sugar
• 1 Tbsp sake
• ¼ tsp white pepper

Toppings:

• Japanese chashu
• Lava soy eggs
• Corn
• Pickled red ginger
• Seaweed
• Carrot, sliced
• Bamboo shoots
• Choi sam

PREPARATION

Blanch the choi sam briefly in boiling water and the carrot slices until soft. Take them out and sprinkle some sesame oil over it. Cook the noodles according to the instructions on the package, then rinse it with cold water. Chop the garlic into small bits, cut the ginger and shallot into slices.

Heat 1 tablespoon of oil in the soup pan. Fry the garlic, ginger, shallots and chili bean paste briefly. Add water, together with the dashi powder. Stir until the powder has dissolved. Add unsweetened condensed milk, bring it to a boil. Then cook it for another 5 minutes.

Divide the noodles over 2 bowls and add the soup. Serve with your favorite toppings.