20 Minutes Miso Ramen With Ground Beef

Bring a large pot of water to a boil. Meanwhile, peel and finely dice the shallot, and thinly slice the green onions.

Heat the oil in a second pot or deep skillet over medium-high heat. Add the ground meat and break it up with a wooden spoon. Cook for 5 minutes, stirring occasionally, until browned and crumbly.

Season the meat with a little salt and pepper, then transfer it to a bowl. Return the pot to the heat and add the shallot. Cook for 1 to 2 minutes, until softened and translucent. Stir in the ginger and gochujang and cook for 1 minute, until fragrant. Pour in the vegetable broth, bring to a boil, then reduce the heat and let it gently simmer while you prepare the remaining ingredients.

Once the water comes to a boil, season it generously with salt. Add the noodles and cook according to the package directions. Drain well.

Meanwhile, divide the miso (7 to 8 grams per bowl) and tahini (10 grams per bowl) between two serving bowls. Pour the hot broth over the miso and tahini and whisk until completely smooth and creamy.

Divide the noodles between the bowls. Top with the ground beef and halved eggs. Garnish with the green onions and serve immediately.