Creamy and Spicy Ramen

How to prepare creamy and spicy ramen

1. Start by preparing the chicken broth. You need a concentrated and flavorful broth. I prepared the broth following the recipe here, flavored with ginger. Obviously, you'll end up with more than you need for the 4 servings of ramen.
2. Then prepare the spicy ramen paste by putting all the ingredients in a food processor or immersion blender and blending until you have a brownish paste. Transfer the paste to a small saucepan and cook for 5 minutes over medium heat, stirring frequently. You'll see a little oil collecting around the edges when it's ready. The ramen paste can be prepared a few days in advance and keeps well in the refrigerator.
3. Then prepare the marinated eggs following the recipe here. These can be prepared a minimum of 5-6 hours in advance and a maximum of 36 hours in advance. Don't leave them in the marinade longer, or they'll become too salty.
4. When you want to serve the ramen, heat 1 tablespoon of oil in a pot. Add the ground meat, grind some black pepper and sauté until it changes color. Then add the ramen paste and sesame oil and stir until combined.
5. Remove 2/3 of the meat to a bowl. To the remaining meat in the pot, add the chicken broth and plant milk. Heat the mixture and then add the 150g of ramen paste to the broth through a fine sieve, so it will dissolve more easily. Let it come to a boil and the soup is ready.
   * You'll have some spicy ramen paste left over (about 75g), which you can use for other recipes
7. Cook the portioned noodles according to the package instructions.
8. Place the noodles in 4 bowls. Pour 5 ladles of ramen broth over them. Sprinkle 1/4 of the seasoned meat over the noodles. Sprinkle with chopped green onion, corn kernels if desired, and then half a marinated egg.
9. Serve hot.

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