Pork and Sesame Ramen Noodle Soup

I love these two versions of ramen soup. I used other types of noodles aside from ramen.

1 teaspoon sesame oil

1/2 lb ground pork

1 tablespoon chili bean paste

1 teaspoon finely minced garlic

2 packages (3-1/2 oz each) instant ramen

4 cups reduced-fat, low-sodium canned chicken broth

1/4 cup sesame seeds, toasted and ground

Hot chili oil (optional)

2 green onions, including tender green tops, minced

4 slices bamboo shoots (optional)

1/4 cup bean sprouts, both ends trimmed (optional)

1 hard-boiled egg, peeled and halved lengthwise (optional)

In a frying pan, heat the sesame oil over medium-high heat. When the oil is hot, add the pork, breaking it up with a wooden spatula or spoon. Then add the chili bean paste and the garlic and cook, stirring often, until the pork is cooked through and a little crispy, about 4 minutes. Remove from the heat and set aside.

Open the ramen packages, discard the flavor packets, and then cook the ramen noodles in boiling water as directed on the package. Meanwhile, in a saucepan, bring the chicken broth to a boil over high heat.

Just before the noodles are done, divide the ground sesame seeds between 2 large soup bowls and pour the hot chicken broth over them, dividing it evenly. Drain the noodles and add them to the soup bowls, dividing them evenly and swirling them so that they don't stick together.

Drizzle in a little oil (if using), and then top each bowl with an equal amount of the pork, green onions, bamboo slices, bean sprouts, and half of the hard-boiled egg, if using. Serve immediately.

Miso Corn Bata Ramen (Miso-Flavored Ramen Noodle Soup with Corn and Butter)

The difference between the two is the absence of pork and of a sesame flavor and the addition of miso to the broth and a pat of butter just before serving. Omit the sesame oil, ground pork, chili bean paste, garlic, sesame seeds, and chili oil.

Cook the noodles as directed. While the noodles are cooking, bring the chicken broth to a gentle simmer. Scoop out a few spoonfuls of the hot broth into a small bowl, stir in 2 tablespoons or more white miso, and then slowly incorporate the diluted miso into the broth. Do not let the broth boil. Drain the noodles, divide them between 2 large soup bowls, and then pour in the broth, dividing it evenly. Top each bowl with 1/4 cup thawed, frozen corn kernels or drained canned corn; equal amounts of the green onions; the bamboo slices, the bean sprouts and half of the hard-boiled egg (if using). Finish each bowl with a pat of unsalted butter. Serve immediately.