Ramen Shoyu

Name: Ramen Shoyu
Total time: 1 h 30 min
Yield: 2
Cuisine: japonesa
Ingredients: 2 portions of ramen noodles; 1 l of chicken stock; 4 tablespoons of shoyu; 1 tablespoon of sesame oil; 200 g of sliced pork belly; 2 soft-boiled eggs; 2 cloves of chopped garlic; 1 piece of grated ginger; chopped scallion (green onion) to taste

Description

A comforting bowl of noodles in chicken stock seasoned with shoyu, topped with tender pork and a soft-yolk egg.

Ingredients

2

2 portions of ramen noodles
1 l of chicken stock
4 tablespoons of shoyu
1 tablespoon of sesame oil
200 g of sliced pork belly
2 soft-boiled eggs
2 cloves of chopped garlic
1 piece of grated ginger
chopped scallion (green onion) to taste

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Steps

Heat the sesame oil and brown the garlic and ginger until fragrant.
Add the chicken stock and shoyu and let it reduce over low heat for about 30 minutes.
Sear the slices of pork belly in a hot skillet until browned.
Cook the noodles in boiling water just until al dente and drain.
Divide the noodles among the bowls and cover with the hot broth.
Finish with pork, egg cut in half, and scallion.