Discover the recipe for homemade ramen with bacon and egg. Inspired by Japanese cuisine, this dish based on broth will enchant you with its richness of ingredients and depth of flavors.
Ingredients
Meat
- Raw pork belly with skin, 1/2 kilogram
- Rapeseed oil
- Sea salt with chili, to taste
- Ground black pepper, to taste
Broth
- Pork bones, 1 kilogram
- Vegetables (carrots, celery, leeks), 1 bunch
- Onion, 1/2 piece
- Flour, 1 teaspoon
- Garlic, 3 cloves
- Water, 4 liters
- Whole cloves (Prymat), 5 pieces
- Whole coriander seeds (Prymat), 10 grains
- Shio tare, 1/2 cup
- Miso paste, 1 tablespoon
Toppings
- Spring onion, 1 bunch
- Nori seaweed, 1 sheet
- Bamboo shoots, 100 grams
- Ramen noodles, 400 grams
- Eggs, 4 pieces
Preparation
- Place chopped pork bones in a pot, cover with water, and cook covered for about 2 hours.
- In the meantime, dice half of the onion with the skin, mix with a tablespoon of flour, and roast in a pan. Peel and chop the vegetables.
- Add peeled and chopped vegetables, roasted onion with skin, garlic, and spices to the cooked meat. Cook for another hour.
- Season with shio tare (or soy sauce), miso paste, and cook for about half an hour.
- While cooking the broth, score the bacon skin into squares, rub with oil, season with salt and pepper, and place in an oven preheated to 180°C for two hours. Increase the temperature to 230°C for the last 15 minutes.
- Transfer the prepared bacon to a cutting board and slice it, adding the remaining flavors and juices from the baking tray to the ramen.
- Cook the ramen noodles and eggs until soft-boiled. Chop the spring onion and the white part of the leek. Peel the eggs.
- Place bacon, eggs, ramen noodles, spring onion, leek, bamboo shoots, and nori strips into bowls. Pour hot ramen broth over everything. Enjoy!
