Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the crushed garlic and sliced shallots, stirring for 3–4 minutes until softened. Stir in the miso paste and chicken-style stock, then bring the mixture to a boil.

In a non-stick frying pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the chopped ginger and stir for 1 minute until fragrant. Add the pork mince and cook, breaking it up with a wooden spoon, for 8–10 minutes until golden and crispy. Stir in 1/4 cup (75g) of the hot chili condiment.

Add the remaining chili condiment to the miso broth, along with the rice vinegar, soy sauce, and sesame oil.

Divide the cooked ramen noodles among serving bowls. Ladle the hot miso broth over the noodles and top with the crispy pork mince. Garnish with soft-boiled eggs, sesame seeds, and nori sheets for an extra burst of flavor. Serve immediately and enjoy!