ramen

ramen

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ramen

Recipe by contact.cookeasy1@gmail.comCourse: lunch, main courseCuisine: Japanese, AsianDifficulty: medium
Servings

2

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

500

kcal
Total time

50

minutes

This homemade ramen features a rich, savory broth infused with garlic and ginger, paired with perfectly chewy noodles. Topped with tender pork belly, soft boiled eggs, and crisp vegetables, it delivers a symphony of flavors and textures. A comforting bowl that brings the essence of a ramen bar to your home.

Ingredients

  • 200 g ramen noodles

  • 4 cups chicken broth

  • 2 tbsp soy sauce

  • 1 tbsp miso paste

  • 1 tsp sesame oil

  • 2 large eggs

  • 100 g sliced pork belly

  • 1/2 cup sliced bamboo shoots

  • 2 stalks green onions chopped

  • 1 clove garlic minced

  • 1 tsp ginger grated

  • 1 tbsp vegetable oil

  • image-206

Directions

  • 1. In a medium pot, bring the chicken broth to a simmer over medium heat.
  • 2. Add soy sauce, miso paste, sesame oil, minced garlic, and grated ginger. Stir well and let simmer for 10 minutes.
  • 3. While the broth simmers, bring a large pot of water to a boil for the noodles.
  • 4. Add the ramen noodles to the boiling water and cook for 3 minutes, or until tender but firm. Drain and set aside.
  • 5. In a small saucepan, bring water to a boil and carefully add the eggs. Cook for 6 minutes for a soft boiled yolk, then transfer to ice water to stop cooking.
  • 6. Heat vegetable oil in a skillet over medium high heat. Cook the pork belly slices for 2 to 3 minutes per side until browned and crispy.
  • 7. Peel the eggs and slice them in half. Chop the green onions.
  • 8. Divide the cooked noodles between two bowls. Pour the hot broth over the noodles. Top each bowl with pork belly, halved eggs, bamboo shoots, and chopped green onions.
  • image-208

Notes

  • For a vegetarian version, substitute pork with tofu and use vegetable broth. The broth can be stored in the refrigerator for up to 3 days; reheat gently on the stove. Serve with a side of kimchi or pickled radishes for added crunch and tang. If the noodles become sticky, rinse them under cold water after cooking.

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