Ramen with Pork Belly and Soft-Boiled Egg

Serves: 2

Ingredients:

For the Broth:

• 4 cups chicken stock (or pork stock, if available)

• 2 cups water

• 2 tbsp soy sauce

• 1 tbsp miso paste

• 1 tbsp sesame oil

• 1 tbsp sake (optional, for extra depth)

• 1 tsp grated ginger

• 2 garlic cloves, minced

• 1 tsp sugar

• 1 green onion, chopped

For the Toppings:

• 4-6 oz sliced pork belly (or substitute with chicken or tofu)

• 2 soft-boiled eggs (marinated, if possible—recipe below)

• 1 sheet nori (seaweed), cut into strips

• ½ cup corn kernels (optional)

• ½ cup sliced mushrooms (shiitake preferred)

• 1 green onion, sliced for garnish

• Sesame seeds (for garnish)

For the Noodles:

• 2 servings of fresh or dried ramen noodles

Instructions:

1. Prepare the Eggs (Optional):

• Soft-boil 2 eggs (6-7 minutes in boiling water), peel, and marinate in a mixture of soy sauce (3 tbsp), mirin (3 tbsp), and water (3 tbsp) for at least 1 hour or overnight.

2. Make the Broth:

• Heat sesame oil in a pot over medium heat. Sauté garlic, ginger, and the white part of the green onion until fragrant.

• Add chicken stock, water, soy sauce, miso paste, sake (if using), and sugar. Bring to a simmer and let it cook for 15-20 minutes for flavors to meld.

3. Cook the Pork Belly:

• In a skillet, sear the pork belly until golden and crispy on both sides. Slice thinly and set aside.

4. Prepare the Noodles:

• Cook ramen noodles according to the package instructions. Drain and divide into bowls.

5. Assemble the Ramen:

• Pour the hot broth over the noodles in each bowl.

• Top with sliced pork belly, soft-boiled egg halves, mushrooms, corn, and nori strips.

• Garnish with green onions and sesame seeds.

6. Serve and Enjoy:

• Serve immediately while hot.

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