Cheat miso ramen with ground pork and mushrooms

Heat a little neutral oil in a Dutch oven.

Add the ground pork, break it up with a wooden spoon and cook until just about cooked through. Remove, leaving the fond in the pot.

Add a little more oil and the sliced wild and button mushrooms with salt; cook about 10 minutes between medium and medium-high until they release their water and crisp up.

Stir in grated garlic and ginger and let them bloom; add the sambal, then about 3 tablespoons of white miso.

Add the stock (water with chicken bouillon powder, not too heavy) and return the pork.

Season with one to two tablespoons of soy, a little mirin, a touch of rice vinegar and about a teaspoon of sesame oil; taste at the end.

Bring to a simmer and simmer about 30 minutes.

Lower two cold eggs into boiling water in a small saucepan and cook exactly 6 minutes; transfer to ice water for about 5 minutes, then peel.

Boil the ramen noodles separately in salted water 2 to 3 minutes, so they do not soak up the broth.

Serve noodles in bowls with the broth, baby corn, a halved jammy egg, plenty of scallions and crisp chili oil.