Soft tofu 2 blocks (about 400 g)
Ramen noodle 3-4 servings
Ground pork 200 g
Japanese leek 1
Garlic, chopped 1 teaspoon
Ginger, chopped 1 teaspoon
Massaman curry paste 1 tablespoon
Oil 1 tablespoon
Sesame oil 1 teaspoon

Sauce ingredients
Chicken broth 100 ml
Miso 3 tablespoons
Light Japanese soy sauce 1 teaspoon
Sugar 1 ½ tablespoons
Sake 2 tablespoons
Salt ½ teaspoon

Thickening agent
Cornstarch 1 tablespoon
Water 2 tablespoons

1. Rest tofu on a strainer to remove water. Then dry tofu with some cloth or a paper towel and cut it into 2 cm cubes.
2. Slit open the lower white part of leek, remove and chop the core, cut and julienne the outer part into 10 cm strips, and then soak them in water.
3. Stir-fry garlic, ginger, and the chopped leek core in vegetable oil and sesame oil until fragrant.
4. Add massaman curry paste and ground pork until it is almost cooked, then add all the sauce ingredients.
5. Continue to stir until the curry is boiled and the pork is completely cooked. Then add the tofu.
6. Wait until the curry boils again and then thicken it with the thickenings.
7. Once the sauce is nicely thickened, add sesame oil.
8. Boil the ramen noodles and rest them in a bowl. Pour the massaman curry on the noodles and garnish on top with the julienned leek.