A creamy, spicy broth of chicken stock, coconut milk, peanut butter, miso and chili oil, topped with crispy chili-bean pork, soft-boiled eggs and bok choy.

Ingredients

For the broth

• 2 Tbsp peanut butter
• 2 tsp chili oil
• 2 tsp soy sauce
• 2 tsp rice vinegar
• 2 tsp miso paste
• 32 oz chicken stock
• 13.5 oz coconut milk or soy milk

For the pork

• 1 lb ground pork
• Oil
• 1 Tbsp oyster sauce
• 1 tsp rice vinegar
• 2 Tbsp chili bean paste

For serving

• Ramen noodles
• Soy-marinated eggs (optional)
• Bok choy (optional)
• Green onions, sliced (optional)

Instructions

1. In a pot, mix the peanut butter, chili oil, soy sauce, miso and rice vinegar. Turn on the heat, add the chicken stock and coconut milk and bring to a boil, then lower to a simmer.
2. While the broth simmers, add the ground pork to a pan with a little oil, the oyster sauce, rice vinegar and chili bean paste.
3. Stir for 4–5 minutes, until browned, then leave it on high heat without stirring for 5–10 minutes, until the liquid has evaporated and the pork is browned on the bottom.
4. Cook the noodles, rinse them under cold water and divide them between bowls.
5. Ladle in the broth and top with the pork and any toppings you like.

Notes & substitutions