- 160 g ramen noodles for two people
- 750 ml chicken soup salted
- 750 ml or Japanese soup + chicken soup (optional)
- pork fat see "chashu" recipe
- salt, soy sauce, miso additional seasoning
- brown boiled egg see "chashu" recipe
- vegetables to garnish bean sprouts, bok choy and more
- Heat the chicken soup or soup mix (chicken soup + Japanese soup) to a boil. Add pork lard.
- Taste the soup. If you feel you need more seasoning, add salt and soy sauce. Miso (soy bean paste) can be added, too. Ramen broth is saltier than usual soup as it will have bland noodles in it later.
- Fry bean sprouts and bok choy with sesame oil for a flavour. Season them with salt and pepper.
- At ramen shops, noodles are boiled separately and thrown into a bowl. Scorching hot broth is poured on the noodles. But at home, it’s a pain to to do that. So I throw the boiled noodles into the boiling bubbling broth and keep them in for about 30 seconds. Then serve the noodles and broth together in a bowl.
- Put any kind of garnish you like on top. Today’s ramen has chashu pork, egg, Chinese vegetable bok choy, bean sprouts and green onions.