Craving for steaming hot ramen noodles these wet days? This light soup of pork with ramen noodles can be your perfect starter for rainy-day meals.
Similar in taste to real ramen served in restaurants, this home version makes use of simple ingredients such as pork belly, soft-boiled eggs and nori. The broth is simmered for hours with spices, meat and dried fish for a deep, full flavor.
“Making real ramen would require more effort in preparation and ingredients,” says San Miguel Foods culinary services manager Llena Tan-Arcenas. “This easy, improvised version of ramen can be served any time you want at home. You don’t need to eat out and pay a lot just to have a satisfying ramen meal.”
The dried dilis can be replaced with other dried fish varieties in the market. You can also replace ½ cup mirin with ½ cup sake for flavor boost.
At the table, serve individual bowls.
To make a perfect soft-boiled egg for ramen, Arcenas says to bring a pot of water to a boil then reduce heat and carefully slide the eggs into the water. Turn the heat up again to bring water back to a boil. Cook the eggs for 6 minutes for a soft runny yolk or 6½ minutes for slightly runny, then quickly transfer eggs to ice water.
This recipe makes 10 servings.
½ kg whole Monterey pork belly, skin removed
½ kg cut-up chicken or Magnolia Chicken Station chicken soup pack
100 g white onion, peeled and sliced in half
1 head garlic, peeled
1 c mirin (Japanese sweet rice wine)
¼ c light soy sauce
25 g dried dilis
1 tbsp iodized fine salt
12 c water
¼ c Magnolia fresh milk
900 g fresh Japanese-style ramen noodles, remove flavor packs and blanch noodles
2 pc nori sheets (optional), slice into strips or squares