Ramen with Pork Belly
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Per portion
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For 1 portion
- Ramen noodles4 servings
- Pork bellyOr: Chicken thighs150 g
- Eggs1 Stk
- Soy sauce30 ml
- Mirin10 ml
- SakeOr: Rice vinegar10 ml
- Miso paste¾ tbsp
- Garlic cloves2 Stk
- Ginger1 cm
- Spring onions2 Stk
- Nori1 sheet
- Bamboo shoots25 g
- Brown sugar½ tbsp
- Sesame oil½ tbsp
- Water2 l
Step by step
- 1
Simmer pork belly with water, halved garlic, ginger slices, soy sauce, mirin, sake and sugar for 2 hours.
- 2
Boil eggs 7 min, shock in ice water, peel.
- 3
Marinate peeled eggs in the marinade for 1 hr.
- 4
Strain broth, slice pork belly.
- 5
Dissolve miso paste in the hot broth.
- 6
Slice spring onions into rings, finely chop remaining garlic.
- 7
Cook ramen noodles per package instructions, drain.
- 8
Distribute noodles into bowls.
- 9
Pour broth over.
- 10
Top with pork belly, halved egg, bamboo shoots, spring onions, nori and sesame oil.
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