I started making ramen bowls about a year ago. This is one of my favorites.
3 c. Chicken Stock
2 c. Miso Broth
1 tsp. Sesame Oil
3 Cloves Chopped Garlic
1 Inch Piece Fresh Grated Ginger
1/2 tsp. Himalayan Pink Salt
1/2 tsp. Black Pepper
1/2 tsp White Pepper
2 Tb Soy Sauce
2 Tb Ponzu Sauce
1 tsp. Coconut Sugar
3 c. Cooked Ramen Noodles
1/2 c. Chopped Scallions
3 Ajitsuke Tamago Eggs
6 Pieces Cooked Tempura Shrimp
Cooked Sliced Pork Belly
1 C Fresh Spinach
1/2 c. Fresh Cilantro
First - Make the Eggs. Soft boil 6 eggs - gently place fresh whole eggs (in the shell) in boiling water, using a slotted spoon. Boil for exactly 6 minutes and immediately transfer to ice cold water. Let the eggs rest for 2 minutes, peel, and place in a mixture of one part soy sauce to one part rice vinegar, cover and marinate for an hour minimum.
Next make your stock - combine the first 11 ingredients and simmer.
Then cook your ramen noodles in the broth.
Meanwhile - prepare your tempura shrimp and cook the pork belly. I used a precooked pork belly and baked it for 15 minutes @425 degrees. Cool a bit and slice. Immerse your shrimp in a tempura batter and pan fry until done and lightly crispy.
Finally - prepare your bowl. Using tongs, remove the ramen noodles from your stock and place in your bowl, then add a handful of chopped spinach, ladle your broth into the bowl to wilt the spinach, add one marinated egg (cut in half), the fresh scallions and cilantro, 2 pieces of tempura shrimp, and 2 slices of pork belly.
Here is the Pork Belly I used. It is so easy and delicious.
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