for the soup:
300-400ml tonkotsu pork bone soup stock
½ tbsp red miso
½ tbsp korean gochujang spicy miso paste
1 tsp lard
1 bunch ramen noodles
for the seasoned pork mince:
150g pork mince
1 tbsp soy sauce
1 fresh red chilli
1 garlic clove, minced
1 tsp vegetable oil
1 tsp sesame oil
to serve:
red pickled ginger
nitamago soy marinated boiled eggs
green onions, thinly sliced
nori seaweed sheets, cut in half




