Ingredients for 5-6 servings:

• 2 cloves garlic
• 1 inch ginger
• 1 shallot
• 2 tablespoons roasted white sesame seeds
• 1 tablespoon sesame oil
• 250gr minced chicken (or minced pork)
• 1 teaspoon hoisin sauce
• 3 tablespoons miso
• 1 teaspoon sugar
• 1 tablespoon sake
• 1 litre chicken stock
• 1 teaspoon salt
• ¼ teaspoon white pepper powder
• 200gr ramen noodles
• Toppings: watercress, sweet corn, alpha alpha cress, chopped scallion, quail eggs cut in halves, a shredded sheet of nori, clamshell or oyster mushrooms

Instructions:

• First we will cook the soup. Grind sesame seeds with a hand mixer and put aside. Mince garlic, ginger and shallot and set aside. In a large pan, heat sesame oil over medium heat and cook the minced garlic, ginger and shallot until fragrant. Add minced chicken (or pork) to the pan and increase heat to medium high. Cook the meat until no longer pink. Add hoisin sauce, miso, sugar and ground sesame seeds to the pan, and mix well. Then, add sake, chicken stock, salt, pepper to the soup, and let simmer for 10 minutes on low heat.
• Now we will prepare toppings for the soup, as ramen noodles will be ready very quickly, and the soup needs to be served hot. We suggest the following toppings: watercress, sweet corn, alpha alpha cress, chopped scallion, quail eggs cut in halves, a shredded sheet of nori, clamshell or oyster mushrooms.
• Then we will cook noodles. Bring a large pot of water to a boil. Cook the noodles according to the package instructions. When noodles are done, pick them up with a mesh sieve and drain the water well. Put the noodles into small serving bowls.
• Add the soup to the serving bowls with noodles, and garnish with the toppings prepared earlier. Serve hot and enjoy!