- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Servings: 4
- 3 tablespoons white miso paste, divided
- 1½ tablespoons mirin, divided
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- A good dash of maple syrup
- 4 Alaska pollock fillets, cut in half
- 3 cups fish or vegetable stock
- 1 star anise
- 8 dried shiitake mushrooms
- ¼-inch piece fresh ginger, peeled and thickly sliced
- 2 garlic cloves, lightly smashed
- 4 spring onions, white and green parts separated, finely chopped
- 4 large eggs
- Vegetable oil, for frying
- Sea salt flakes, to taste
- Freshly ground white pepper, to taste
- 7 ounces dried ramen noodles, cooked
- 1½ bunches baby spinach leaves
- 1 small can of sweet corn
- 1 tablespoon Japanese chili sauce
- 1 red chili, seeded and cut into thin strips, to serve
- Black sesame seeds, to serve (optional)
Step 1 Marinate the pollock
Place 1 tablespoon of white miso paste, ½ tablespoon of mirin, soy sauce, sesame oil and maple syrup into a wide shallow bowl and stir to combine. Add the Alaska pollock fillets. Coat well, cover and leave in the fridge for 30 minutes.
Step 2 Prepare the ramen broth
Pour the stock into a large saucepan and add the star anise, shitake mushrooms, ginger, garlic and the white parts of the scallions. Bring to a gentle simmer and cook for 15 minutes. Strain the liquid, return to the pan and place over a medium heat. When the broth comes to the boil, carefully add the eggs (in their shells) and cook for 6 minutes. Using a slotted spoon, lift the eggs out of the broth and place in a bowl of iced water to cool. Shell the eggs and cut into halves.
Step 3 Pan fry the pollock
Lightly coat a non-stick skillet and heat over medium-high. Fry the Alaska pollock fillets and cook for 2-3 minutes per side; remove from pan and set aside.
Step 4 Season the broth
Whisk the remaining miso paste into the broth, then stir in the remaining mirin. Season with a pinch of sea salt and a small pinch of white pepper.
Step 5 Cook the noodles and divide into bowls
Add the noodles to the broth and cook until the noodles are warmed through. Remove the noodles with a slotted spoon and divide between four warmed bowls. Top each bowl with some spinach followed by some sweet corn. Place a couple of pieces of pollock on top and finish with the egg halves.
Step 6 Ladle in broth and serve
Bring the broth back to a boil then ladle it into the bowls. Garnish the ramen with the green parts of the scallions and a dollop of chili sauce. Sprinkle with red chili and sesame seeds. Serve immediately.