Name: Tokyo-style ramen noodles in broth
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: pinch of salt, if needed; 120 ml/4 fl oz/½ cup sake; 400 ml/14 fl oz/1⅔ cups water; 15 ml/1 tbsp sake; ½ sheet of nori, broken into pieces; 45 ml/3 tbsp dark soy sauce; 15 ml/1 tbsp sugar; 2 hard-boiled eggs; 150 g/5 oz pickled bamboo shoots (menma), soaked for 30 minutes and drained; 2 spring onions/scallions, sliced or chopped; about 60 ml/4 tbsp dark soy sauce; 2.5 ml/½ tsp salt; pinch of ground white pepper; 30 ml/2 tbsp vegetable oil; dash of sesame or chilli oil; 1 litre/1¾ pints/4 cups chicken stock; 1 garlic clove, peeled and crushed; 2 spring onions/scallions, chopped; 2.5 cm/1 in piece of fresh root ginger, peeled and sliced; 500 g/1 lb pork shoulder, boned; 2.5 cm/1 in piece of fresh root ginger, peeled and grated; 400 g/14 oz fresh ramen noodles

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 10

Appears in

Ramen

By Heather Whinney

Published 2018

About

This legendary Tokyo ramen is just one of many regional variations featuring local specialities. Here, the broth and noodles are topped with eggs, succulent pork and pungent menma – pickled fermented bamboo shoots – among other delicious things. If liked you can use marinated soft-boiled eggs instead of hard-boiled.