Chashu Ramen

Ingredients

For the Ramen Broth

• 4 cups chicken or pork stock (homemade or store-bought)
• 2 tablespoons soy sauce
• 1 tablespoon miso paste (optional for richer flavor)
• 1 tablespoon mirin
• 1 teaspoon sesame oil

For the Noodles and Toppings

• Fresh ramen noodles (or dried, if fresh is unavailable)
• Meat chashu pork belly roall slices (thawed)
• Soft-boiled eggs (marinated, optional)
• Spring onions, sliced
• Nori seaweed sheets
  

Instructions

1. Heat the Chashu Pork

   • Thaw the frozen meat chashu pork belly roall in the refrigerator .
   • Gently warm the slices in a pan with a small amount of the reserved chashu marinade or a splash of soy sauce and water to enhance flavor (optional). Avoid overcooking.

2. Make the Ramen Broth

   • In a pot, combine chicken or pork stock with soy sauce, miso paste (if using), mirin, and sesame oil.
   • Simmer for 15 minutes to blend the flavors.

3. Cook the Ramen Noodles

   • Cook the ramen noodles according to package instructions. Drain and set aside.

4. Assemble the Ramen

   • Divide the cooked noodles into bowls.
   • Pour the hot broth over the noodles.
   • Top with warmed chashu pork slices, marinated soft-boiled eggs, spring onions, nori, and any additional toppings.