Ramen
Japanese noodle soup with pork broth and a soft egg
Ingredienti
- noodle ramen200 g
- maiale (coppa)300 g
- uovo2 pz
- pasta di miso2 cucchiaio
- salsa di soia30 ml
- nori2 pz
- cipollotto20 g
- olio di sesamo1 cucchiaino
- brodo di pollo o di maiale1000 ml
- mirin2 cucchiaio
Istruzioni
Bring chicken or pork broth to a boil, reduce the heat and dissolve miso paste in it.
Add soy sauce and sesame oil, heat for 3–5 minutes without vigorous boiling.
Boil the eggs for 6–7 minutes, cool, peel and, if desired, marinate in a mixture of soy sauce and mirin.
Slice the chashu pork and quickly heat it in a pan or in hot broth.
Cook the ramen noodles separately according to the package instructions and distribute them into bowls.
Pour hot broth over the noodles, add the chashu, halved eggs, nori and green onion.
Altre ricette
Chinese Fried Rice
Wok-fried rice with vegetables, egg, and savory seasoning.
Chicken Teriyaki
Pan-seared chicken glazed with a sweet and savory teriyaki sauce.
Miso Soup
A light Japanese soup with miso, broth, tofu, and seaweed.
Onigiri
Japanese rice balls shaped by hand and often filled or wrapped in nori.