Rāmen

ラーメン

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Preparation info

  • Difficulty

    Easy

  • Serves

    1

Appears in

Tokyo Cult Recipes

Tokyo Cult Recipes

By Maori Murota

Published 2015

  • About


Ingredients

  • 4 slices pork simmered with star anise
  • 1 egg
  • 2 cm (¾ in) leek (white part), thinly sliced on the diagonal
  • 1 tablespoon sesame oil
  • 1 teaspoon soy sauce
  • freshly ground pepper
  • 100 g ( oz) dried ramen noodles
  • finely chopped spring onion (scallion)

Broth

  • 400 ml (14 fl oz) water
  • 4 tablespoons sauce from the pork
  • 1 tablespoon fish sauce
  • freshly ground pepper

Method

To prepare the toppings, cut the pork into 1 cm (½ in) thick pieces. Soft or hard boil the egg, according to your preference. If you have any leftover sauce from the pork, marinate the egg in it for 2 hours. Combine the leek, sesame oil, soy sauce and some pepper in a small bowl. Combine the broth ingredients in a saucepan on a medium heat. Once the broth comes to the boil, lower the heat and keep the broth hot.

Cook the noodles according to the instructions on the packet. Drain well. Make sure you serve the noodles immediately after cooking, otherwise they will lose their texture and flavour. Place the noodles in a large bowl. Pour over the hot broth, then add the toppings, spring onion and more pepper. Serve immediately: it will be scalding hot, but that’s how ramen is enjoyed!