Ramen - the basic recipe

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   For the basic broth: cut 800 g of pork belly horizontally until almost the end, open, roll up and wrap with kitchen string. Wash 6 chicken wings. Wash 1 bunch of soup greens, cut roughly. Cut 1 garlic bulb in half horizontally. Peel 1 piece (approx. 100 g) of ginger, cut into slices.

2. 2

   Put the prepared ingredients into a pot, bring to the boil with approx. 3 l water and simmer for approx. 2 hours. Add 20 g Kombu for the last 20 minutes. Remove the meat and pour the stock through a fine sieve. Never salt the stock.

3. 3

   For the seasoning stock: 3⁄4 l water and 1⁄8 l soy sauce bring to the boil.

4. 4

   Add 25 g bonito flakes and simmer gently for about 20 minutes. Remove from the stove.

5. 5

   Cooked pork belly (from the basic broth) for about 1 hour in it.

6. 6

   To serve, remove the pork belly and cut into thin slices. Pour the seasoning broth through a fine sieve into the re-heated basic broth.

7. 7

   For the Ramensoup: Boil 3-4 l salted water (1 teaspoon salt per litre). Cook the noodles in boiling salted water according to package instructions. Boil eggs in a separate pot for about 6 minutes until soft.

8. 8

   Clean and wash spring onions and cut them into fine rings. Peel the ringed prawns and slice into thin slices with a slicer. Rinse eggs cold, peel and halve them. Cut meat into thin slices. Mix the basic and seasoning stock.

Nutrition Facts

KCAL
610 kcal

CARBS
46 g

FATS
31 g

PROTEINS
33 g