Ramen

Ingredients

• 400g Ramen noodles
• 1.5L Pork broth
• 300g Chashu pork belly
• 4 EL Soy sauce
• 4 Blatt Nori seaweed
• 2 Green onions
• 2 EL Mirin
• 1 EL Sesame oil
• 2 Eggs
• 1 TL grated ginger
• 1 Prise white pepper

Instructions

1. Heat the pork broth in a large pot over medium heat. Add soy sauce, mirin, grated ginger, and white pepper, bringing it to a gentle simmer.
2. In a separate pot, carefully place the eggs into boiling water and cook for 6-7 minutes for soft-boiled eggs. Afterward, transfer to an ice bath, peel, and halve them.
3. Cook the ramen noodles according to package instructions in a pot of boiling water. Be careful not to overcook them, as they will become mushy.
4. Slice the chashu pork belly thinly and briefly sear it in a pan or with a blowtorch to give it a slightly crispy texture.
5. Slice the green onions into thin rings and tear or cut the nori sheets into bite-sized strips.
6. Divide the cooked and drained ramen noodles evenly among four serving bowls.
7. Carefully ladle the hot broth over the noodles, ensuring the broth covers the noodles well.
8. Garnish each bowl of ramen with the chashu slices, halved eggs, green onion rings, and nori strips. Drizzle with a dash of sesame oil before serving.

Nutrition