Ramen

Name: Ramen (ラーメン)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 4 spring onions (scallions), white part only, cut into thin matchsticks and kept in ice-cold water; 4 cups (1 litre) fresh chicken stock; 360 g (12¾ oz) dried egg noodles; 8 slices of Tea-braised Pork; 90 ml (3 fl oz) Tea-braised Pork marinade; 2 Soy-marinated Boiled Eggs, cut in half, or a plain soft-boiled egg

ラーメン

Preparation info

Serves:
4

Difficulty
Easy
Ready in
25 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

This is a light, homemade version of ramen. If you want the full experience of a restaurant-style ramen meal, serve this with Karaage, Gyoza and Crispy Garlic & Chilli Oil.

Ingredients

Fresh

4 cups (1 litre) fresh chicken stock
90 ml (3

Asia
Japan
Yokohama
Soup

Method

Put the chicken stock and marinade in a large saucepan set over medium–high heat and bring to the boil. Keep warm.

Cook the egg noodles according to the packet instructions, then drain.

Divide the noodles among four large bowls. Arrange two slices of pork, half an egg and a quarter of the spring onion in each bowl and pour the soup over the top.