Ramen
Japanese noodle soup with a rich broth, noodles, and toppings.
Ingredients
- ramen noodle200 g
- pork (collar butt)300 g
- egg2 pcs
- miso paste2 tbsp
- soy sauce30 ml
- nori2 pcs
- green onion20 g
- sesame oil1 tsp
- chicken or pork broth1000 ml
- mirin2 tbsp
Instructions
Bring the chicken or pork broth to a boil, reduce the heat, and dissolve the miso paste in it.
Add soy sauce and sesame oil, then warm for 3–5 minutes without a hard boil.
Boil the eggs for 6–7 minutes, cool, peel, and optionally marinate them in soy sauce and mirin.
Slice the chashu pork and warm it briefly in a pan or in the hot broth.
Cook the ramen noodles separately according to the package directions and divide them between bowls.
Pour the hot broth over the noodles and top with chashu, halved eggs, nori, and spring onion.
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