Shoyu Ramen With Pork Belly
One of my favorite things to do in NYC with my friend Victoria was going to this hole in the wall restaurant where they served the best ramen in the city. The soup is all in the broth. This is a chicken and fish based broth with shitake mushrooms infused as well.
Ramen noodles are actually wheat flour, salt, water and kansui, which is alkaline water. There are a ton of variations for ramen. You can top this ramen off with soft boiled eggs, shitake mushrooms, pork belly, scallions and sliced nori. The broth compliments the noodles in the best way.
- 4 servings
- Prep time: 2 Hours|Cook time: 2 Hours|Total time: 4 Hours
Sauce and Pork belly
Make the Sauce and Pork Belly
- Soak the pork belly for 1 hour in cold water before cooking to get rid of dead blood from the bones.
- Bring the soy sauce, mirin, water, honey, sugar, ginger and green onions to a simmer.
- Add the pork belly and simmer for about 2 hours, covered, on low heat.
- When the pork is done, slice it before serving and cut off bone. Set aside.
- Strain the sauce – this is your Tare.
Make the Dashi
- Bring the chicken broth to a light boil and add the shitake mushrooms.
- Simmer for 2 minutes and remove from heat.
- Add the Kombu and bonito flakes for 2 more minutes.
- Immediately strain and return the broth back to the pot.
Serve the ramen
- Cook the ramen noodles in another pot.
- Add the ramen, broth and tare (to taste) in a bowl.
- Top with a sliced soft boiled egg, shitake mushrooms, pork belly, scallions, and nori.
- Optional: Pour the Tare into the soft boiled eggs and let them marinate for 4 hours before serving.
- For crunchy pork, broil for 2 minutes before slicing.
Want more details about this and other recipes? Check out more here!Go