Heat cooking oil in a pot over medium heat. If using, add ground pork and cook until browned, breaking it up with a spoon. Add minced garlic and grated ginger, sauté until fragrant, about 2-3 minutes.
Pour in water and chicken or pork stock. Add sake, mirin, soy sauce, sugar, and dashi powder (if using). Bring the broth to a gentle simmer.
In a small bowl, scoop out a ladleful of hot broth and dissolve the miso paste thoroughly. Pour the dissolved miso back into the pot with the broth. Stir in sesame oil. Ensure the broth does not boil vigorously after adding miso to preserve its flavor.
In a separate large pot, bring plenty of water to a rolling boil. Cook the ramen noodles according to package instructions until al dente. Drain well.
Divide the cooked ramen noodles evenly into two serving bowls. Ladle the hot miso broth over the noodles.
Arrange the sliced pork chashu, sweet corn kernels, chopped scallions, soft-boiled eggs, butter, and nori sheets on top of the ramen. Serve immediately.
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