First, you have to make a decent ramen broth - it isn't rocket science though.
It may seem complicated reading it all - but if you have the teriyaki tenderloin done and on hand, the only time consuming thing about it is making the broth, and that takes little to no effort as it just sets and simmers.
And of course, the broth can be made a day or two in advance (and I think its better to make in advance incidentally, flavor wise), as can the boiled eggs, tenderloin, etc.
To make a basic broth or stock, you need:
1 lb. pork bones - in Japan pork neckbones are used most commonly for this.
1- inch knob fresh ginger, peeled and smashed
A little splash of shoyu doesn't come amiss - but is not necessary.
Bring half a pot of water to boil. Add pork bones and allow it to continue boiling for 5 minutes. Remove bones with tongs. Rinse of scum if any. Discard water and rinse the pot.
Fill pot with 10 cups of water. Bring it to a boil. Add ginger and return pork bones to the pot. When it comes to a boil, reduce heat and allow it to simmer for 2 hours. Add shoyu at the end if using. That is really most of the work, letting the broth or stock simmer. The initial step of boiling the bones and discarding the first water from it might seem counterintuitive, but it makes for a better less cloudy broth. Once the broth is finished, strain it well through a fine mesh colander, and set aside or let it cool and refrigerate it.
The rest goes relatively quick, but it is best to do it in a specific order so it all comes together at once.
I also don't like cleaning up an excessive amount of dirty dishes, so this is how I proceed.
Garlic chile oil is traditional with this, but it is an extra step, and frankly I find using a few drops of Sriracha Hot Sauce, if I want to spice it up just about as efficient in the heat department. If you can find chile bamboo shoots you can use them, but regular canned bamboo shoots are fine, or you can omit them. You can also use a bit of cucumber or yellow squash cut into matchsticks as a substitute.
One note on the miso, although I suggest using white and red miso, you can use brown miso, or one or the other of them - if you only have white or brown miso, just use that. No big deal at all.
6 oz. mung bean sprouts, ends trimmed if your fussy about it.
12 oz. dried ramen noodles
1 tsp. sesame oil
2 tbsp. vegetable oil
3 green onions, finely sliced
1/3 cup shiro miso
1/3 cup aka miso
Slices of teriyaki pork tenderloin
1 cup frozen corn kernels
2 tbsp. butter
4 hard boiled eggs, sliced into half lengthwise
2 green onions, finely sliced
Nori
4 tbsp. chile bamboo shoots, optional
Boil eggs, run under cold water. You can also do this in advance and have them setting in the fridge.
Melt butter in a small saucepan. Add 1 cup of frozen corn kernels and cook for 3 minutes. Remove and set aside.
Bring a large pot of water to boil. Lightly parboil bean sprouts for about 20 seconds. Remove with slotted spoon. Set aside.
Add noodles to the pot of water and cook as per packaging instructions. Drain and rinse under cold water. Add sesame oil. Toss to coat. Divide noodles into 2 big bowls, or 4 smaller bowls. Top each bowl with slices of teriyaki pork tenderloin, some bean sprouts, buttered corn kernels, and chili bamboo shoots, if using.
Put shiro and aka miso in a medium sized bowl. Pour a cup of boiling pork stock over miso. Stir to melt miso. Set aside. In a large pot, heat 2 tablespoons vegetable oil. Add sliced green onions and saute for 2 minutes. Pour in 8 cups stock. When stock comes to a boil, reduce heat to minimum setting.
Gently pour melted miso back into pot. Do not allow soup to come to a boil. Turn off heat.
Finally, ladle miso soup over noodles and toppings in each bowl. Sprinkle with additional sliced green onions and some drops of Sriracha if you want it more spicy and the boiled egg halves. Serve immediately with nori. Slurp with gusto.
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