Prep Time: 15 hours
Cook Time: 15 minutes
Yield: 3-4 servings
Ingredients
Salted pork
1 lb pork
1 tsp salt
Soup
6 cups water (1.5L)
50g ginger root, sliced
3 cloves garlic, skinned
1 bunch green onions
4 Tbsp soy sauce
2 Tbsp sake
1 tsp salt
1 tsp sesame oil
Noodles
9 oz fresh angel hair pasta (225g)
8 cups water (2L)
2 Tbsp baking soda
Topping
boiled egg halves
bean sprouts, blanched briefly
green onions, cut finely
Instructions
Rub salt on pork and let it sit overnight in the fridge.
In a pot, put water, ginger root, garlic, green onions and
salted pork, and boil at high heat. Skim fat and other floating scums. Then
cover, reduce to low heat, and simmer for 1 1/2 to 2 hours. Let the broth and
pork cool completely in pot. Strain and save pork. Slice pork and set aside for
a topping.
Prepare the rest of the toppings now as well (boiled eggs,
blanched bean sprouts, cut green onions), before making the soup and noodles.
Once the noodles are cooked, you will need to add the soup and toppings right
away or the noodles will get soft, so you won't have time to prepare the
toppings at the end.
Boil the broth and add soy sauce, sake, salt and sesame oil.
Let it simmer at very low heat until noodles are ready.
In boiling water in a pot, add baking soda (be careful, it
may boil over), then add the fresh angel hair pasta. Cook the pasta for 30
seconds, and strain. Immediately divide noodles into bowls and add soup onto
noodles. Top with boiled eggs, bean sprouts, green onions and sliced pork.
Source : https://www.japanesecooking101.com/ramen-recipe/