An easy recipe for a Japanese-style soup.
Ingredients
Meat
- 2 tablespoons oil
- 4 cloves garlic
- 5 cm piece of ginger
- 2 tablespoons chili oil or 1/3 teaspoon chili powder
- 400 g ground pork (e.g., pork shoulder)
- 3 tablespoons oyster sauce
- 4 tablespoons rice vinegar
Soup
- 1 and 1/2 cups broth
- 3 cups unsweetened soy milk or oat milk or almond milk
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 2 tablespoons tahini paste or miso
- 1 tablespoon chili oil or a pinch of chili powder
Additions
- Ramen or wonton noodles
- 1 small pak choi
- Handful of mung bean sprouts
- Chopped green onions (scallions)
- Sesame seeds
- Optional for sprinkling: shichimi togarashi
Ramen Eggs
- 4 eggs
- 1 cup broth (e.g., dashi or regular)
- 1/4 cup soy sauce
- 1/4 cup mirin (or white wine + 1/2 teaspoon sugar)
Preparation
Meat: Heat oil in a wok or deep skillet. Stir-fry peeled and finely grated garlic and ginger for about 2 minutes. Add ground meat and sauté, stirring occasionally, for about 5 minutes. Add chili oil (or chili powder) and oyster sauce, stir-fry for about 2 minutes. Add rice vinegar and fry until evaporated for about 1 minute.
Soup: Pour broth into a pot, add milk, soy sauce, sugar, tahini (or miso), and chili oil. Stir with a whisk and heat almost to boiling.
Additions: Cook noodles according to package instructions. Add pak choi to boiling water and cook for 1 minute, drain with a spoon. Cook the bean sprouts the same way. Chop the chives, gently brown the sesame seeds in a dry pan.
Ramen Eggs: Gently place the eggs in boiling water and cook for about 7 – 8 minutes. Immediately after cooking, pour cold water and cool to stop boiling.
Prepare the marinade for the eggs: Boil the broth with soy sauce and mirin, remove from heat and cool. Put the peeled eggs into the marinade and let stand for several hours (in the fridge).
Serving: All ingredients are to be reheated before serving in the bowls. Place the noodles in the bowls, then pour the soup over them, sprinkle with meat, add the cut cooked egg, 2 pak choi leaves, and 2 tablespoons of sprouts. Sprinkle with chives, sesame and shichimi togarashi.
