Shoyu ramen

Ingredients

• Ramen noodles (fresh or pre-cooked)300 g
• Unsalted chicken broth900 ml
• Soy sauce60 ml
• Medium eggs2
• Fresh scallions30 g
• Fresh ginger20 g
• Nori seaweed2 small sheets
• Pork belly (thickly sliced)200 g
• Mirin (optional for marinade)20 ml
• Granulated sugar5 g
• Fine salt2 g

Allergens

Gluten, Soy, Eggs
May contain traces of: Celery, Sulphites.

Method

1. Bring water to a boil and cook the eggs for exactly 6 minutes and 30 seconds. Immediately transfer to an ice bath to stop the cooking process.
2. Peel the eggs and marinate them in a mixture of 30 ml of soy sauce, mirin, and sugar for at least 30 minutes (Ajitama eggs).
3. In a hot skillet, sear the pork belly on both sides until crispy and golden brown. Set aside and slice into thick strips.
4. In a pot, heat the chicken broth with thick slices of ginger, infusing at a low simmer (approx. 85°C) for 15 minutes without boiling vigorously.
5. Prepare the 'Tare' (the seasoning base) by dividing the remaining soy sauce into the bottom of two large bowls.
6. Cook the noodles in plenty of boiling water according to package instructions (usually 2-3 minutes), then drain thoroughly.
7. Remove the ginger from the hot broth and pour the liquid into the bowls over the soy base, stirring lightly.
8. Place the noodles in the broth and top with the pork, the halved egg, finely sliced scallions, and the nori seaweed on the side of the bowl.