15 Minute Spicy Tsukemen (Dipping Ramen)

For the mince

• ½ tbsp sesame oil toasted
• 30 g Japanese leek white part, finely diced, naganegi
• 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 sesame seeds ground
• 1 pinch black pepper ground

For the soup

• 300 ml water
• 1 tsp chicken bouillon powder Chinese-style, granules
• 1 tsp sugar
• 1 tsp soy sauce
• potato starch used as slurry with water
• 1 tsp sesame seeds to garnish
• 1 dash Chili oil rayu
• 1 Chili pepper red or green, finely sliced to garnish
• 30 g garlic chives nira, roughly chopped to garnish

Ramen noodles and optional toppings

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