In this recipe, we capture the charm of this classic dish but create a quicker version. The chashu—the crispy pork belly, roasted shiitake mushrooms, and the creamy, spicy pork broth that's iconic for this dish—merge here into a true explosion of flavor. So, get your bowls ready—it's going to be hearty, aromatic, and incredibly delicious!
Ingredients for 2 servings:
- 1 bottle (525ml) Organic Bone Broth Tonkotsu for Ramen
- 2 eggs
- 200g pork belly
- 100g mung bean sprouts
- 150g fresh shiitake mushrooms
- 2 tablespoons of neutral oil (e.g. rapeseed oil)
- 150g ramen noodles
- 1 small leek
ZUBEREITUNG
- Halve the eggs (for an authentic ramen egg: soft-boil for 6-7 minutes, peel, and marinate in soy sauce, mirin, and water OR our Lemon Shoyu Tare for 24 hours). Slice the leek into thin rings, the shiitake mushrooms into slices (remove stems), and the pork belly into bite-sized pieces. Rinse the bean sprouts.
- Heat some oil in a pan and sauté the shiitake mushrooms over medium heat until golden brown, then remove them. In the same oil, fry the pork belly pieces until nicely crispy. Optionally, you can season the pork belly with a splash of soy sauce or mirin.
- Cook the ramen noodles according to the package instructions in a pot of salted water, then drain them well (vigorously shake the sieve downwards). At the same time, bring the broth to a boil.
- Divide the noodles between two large bowls and pour the hot broth over them. Garnish each bowl with the roasted shiitake mushrooms, crispy pork belly, fresh bean sprouts, and leek strips. Place the halved ramen eggs on top and season with shichimi togarashi to taste.