The Bottom Less Pit

1. In a dutch oven, add one tablespoon of olive oil over medium-high heat.
2. Add the pork with the sriracha. Use a spatula to break into small pieces and distribute the sriracha. After 5-7 mins, the pork should be brown and crispy. Remove from the pan and set on a plate.
3. Reduce the heat to medium and add the other tablespoon of olive oil with the minced shallot and garlic.
4. Cook for 2 mins, stirring consistently to prevent burning, until aromatic.
5. Add the miso & ginger paste. Stir to combine, then pour in the hot chili oil, tamari, and rice vinegar.
6. Once simmering, pour in the chicken broth. Bring to a simmer, then add the dried shiitake mushrooms and cover.
7. Allow to cook on medium-low for 30 mins, During the last 10 mins, boil a pot of water. Place one package of the @umamiinsider gluten-free noodles in and cook for 5 mins
8. Next, drain the water & rinse the noodles with cold water. Remove the ramen broth from heat and add the noodles.
9. Add the corn, then stir in the spinach. Once wilted, add the crispy pork.
10. Serve with the soft-boiled egg and your favorite toppings. Then, enjoy!