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Ingredients for the Ramen Soup
- 250g minced meat
- 6 tbsp Miso paste
- 2 tsp Chili bean paste
- 1 1/2 tsp chopped garlic
- 2 shallots
- 1/2 tsp grated ginger
- 2 tbsp sesame oil
- 8 cups chicken broth
- 2 tbsp roasted sesame
- 2 tbsp sugar
- 2 tsp sea salt
- Ground pepper
Ingredients for Ramen Topping
- 350g Mie noodles
- Nori sheets quarters
- 8-10 slices pork belly (ChaShu)
- 3 handfuls sprouts
- 4 Ramen eggs (Not quite hard-boiled eggs)
- 150g canned corn
Preparation
- 1Peel and chop the four garlic cloves. Peel and grate the approximately 1 cm piece of ginger. Peel and dice the shallots. Chop some of the sesame seeds and leave some unchopped for texture. Heat the sesame oil in a medium-sized pot and add garlic, shallots, and ginger, stir and sauté. Chop the spring onions for the topping, divide the nori sheet into four pieces, lightly blanch the sprouts, drain the canned corn.
- 2Now add the minced meat and fry until browned. Then add the miso paste and chili bean paste and stir. Add the ground sesame and sugar and mix. Afterwards, pour in the sake and chicken broth and bring to a simmer. Season with a little salt and pepper and continue to simmer with a lid on the pot. Meanwhile, cook the eggs until not quite hard-boiled.
- 3The pork belly, called Chashu, is ideally prepared the evening before. For this, the pork belly is first deboned if necessary and tenderized, then rolled up and tied together. Afterwards, it must cook for an hour in unsalted water.
- 4Serve the noodles in the preheated bowls. Add the ramen soup and garnish with the prepared toppings - "Oishikatta desu" (おいしかったです) Delicious!
- 5Bring a large pot of unsalted water to a boil. When the water boils, ladle some hot water into the serving bowls to warm them. Meanwhile, gently shake the cooked Mie noodles/Ramen noodles by hand to loosen them.
