Peel the ginger and cut into thin shreds.
Peel and crush the garlic cloves.
Top and tail the carrot, and peel. Slice into thin rounds or matchsticks.
In a sauce pan, heat the sesame oil, and fry off the ginger and garlic for about two minutes.
Deglaze the pan with the mirin and sake. When the liquid begins to simmer add the chicken stock and throw in the carrot. Gently simmer until the carrots have softened.
Trim the pork filet of any sinew or excessive fat, and slice into thin shreds. Add the pork to the broth, and leave to cook for about 3 minutes.
When the pork is nearly cooked through, whisk in the miso paste. It is very important that the broth does NOT boil once the miso paste has been added, otherwise it will be bitter.
Keep warm until needed.
Bring a large pot of water to the boil. Add the noodles to the pan, and simmer until al dente, about 5 minutes. Drain when ready, and rinse under cold running water to prevent any sticking. Divide the noodle amongst six bowls.
Wash and trim the spring onions, and slice into thin slivers.
Place the eggs in a pan of cold water, and bring up to a rumbling boil. Leave to boil for 4 minutes. Then plunge into cold water, and chill until they are cool enough to peel. Alternatively, the eggs can be cracked into the broth and left to poach for 3 minutes.
To serve: Top the noodles with the bean sprouts, and pour the hot broth over the noodles, making sure that the pork and vegetables are divided evenly. Top with the egg and sprinkle with the sliced spring onions.
«You can vary the garnishes by using shredded daikon; Chinese cabbage; prawns; fish sticks; sweet corn; or pork belly.»
Ramen are all the rage at the moment, and nothing is more heart-warming than a stick-to-your-ribs miso based broth. This recipe calls for udon noodle, but feel free to substitute with egg noodles.