15 Minute Spicy Tsukemen (Dipping Ramen)

For the mince

• ½ tbsp toasted sesame oil
• 30 g Japanese leeks (naganegi) white part, finely diced
• 1 Chili pepper dry or fresh finely sliced (red or green)
• 1 clove garlic finely diced
• 1 tbsp ginger root finely diced
• 50 g ground pork
• 1 tbsp chili bean sauce tobanjan
• 1 tbsp yellow miso paste (awase miso)
• 1 tbsp ground sesame seeds
• 1 pinch ground black pepper

For the soup

• 300 ml water
• 1 tsp Chinese-style chicken bouillon powder (granules)
• 1 tsp sugar
• 1 tsp soy sauce
• slurry (1 tbsp water and 1 tsp potato starch)
• 1 tsp sesame seeds to garnish
• 1 dash chili oil (rayu)
• 1 Chili pepper red or green, finely sliced to garnish
• 30 g garlic chive(s) nira, roughly chopped to garnish

Ramen noodles and optional toppings

• 2 portions ramen noodles thick
• water for boiling noodles
• 1 tsp toasted sesame oil
• 1 tbsp finely chopped green onions green part finely chopped
• shredded sushi nori seaweed "kizami nori"
• narutomaki fish cake or kamaboko
• seasoned bamboo shoots (menma)
• 2 Ramen egg