Instructions.

• 1 To make the broth, heat up the vegetable oil in a large sauce pot over medium heat.
• 2 Cook the ground pork until browned, 3-4 minutes.
• 3 Add the mushrooms, season with salt, and allow them to soften, 2-3 minutes, stirring occasionally.
• 4 Toss in the light green onions, ginger, and shallot. Cook until fragrant, 1-2 minutes.
• 5 Add the black pepper, sesame oil, and Fresno Thai jam. You can always add more later to up the spice factor!
• 6 Finally, add the chicken stock and bring to a boil.
• 7 Turn off the heat and stir in the miso. Set aside until ready to serve.
• 8 Prepare the noodles according to package directions.
• 9 To serve, place ramen noodles in the bowl, ladle the broth over the noodles.
• 10 We garnish ours with a soft boiled egg, sesame seeds, the dark green onion parts, and kimchi!
• 11 Spice it up with another dollop of Fresno Thai Jam and Enjoy!