squeezing every last bit of roasted garlic for national garlic day. our tingly miso pork ramen is inspired by a @momofukulasvegas fan-favorite. it brings big flavor with ground pork, rich miso, and a kick from our tingly chili wavy noodles. we like to finish it off with a generous drizzle of chili crunch. ⁠ ⁠ ingredients for 3 — ⁠ * 1 bulb garlic (around 12 cloves)⁠ * 1 pound ground pork⁠ * 3 packs momofuku tingly chili wavy noodles⁠ * 1 onion, thickly sliced⁠ * 4 cups chicken broth⁠ * ¼ cup + 1 tablespoon white miso⁠ * 1 cup coconut milk⁠ * momofuku soy sauce⁠ * momofuku rice vinegar⁠ * momofuku chili crunch⁠ * scallions (sliced)⁠ * 4 soft boiled eggs (optional)⁠ ⁠ 1. heat oven to 400°F. place garlic bulb in the oven and roast until tender.⁠ ⁠ 2. in a large pot, heat 1 tablespoon of oil over medium–high heat and add pork when the pan is hot, pressing so it’s evenly spread across the pan. let the pork cook undisturbed for 4 minutes. stir the pork up, then let it cook for 4 more minutes, until done. remove from the pan and toss with 1 tingly chili sauce packet and 1 tablespoon of white miso.⁠ ⁠ 3. remove all but 1 tablespoon of fat from the pot, then return to medium heat. add onions, sautéing for 5 minutes until they are beginning to soften. add 4 cups chicken broth, remaining 2 tingly chili noodle sauce packets, ¼ cup of white miso, and 1 cup of coconut milk. bring to a simmer and cook covered for 10 minutes.⁠ ⁠ 4. remove the garlic bulb from the oven, and squeeze into the broth. taste the broth and balance the flavor with a few shakes of momofuku soy sauce and momofuku rice vinegar. (you’ll need about a teaspoon or two of each.)⁠ ⁠ 5. when you are ready to serve, boil noodles for 2 minutes, then drain. assemble bowls with noodles and prepared broth, then top with cooked pork, sliced scallions, soft boiled egg, and momofuku chili crunch.