Home Made Ramen

Soup broth

Ingredients

you need to clean the meet. therefore boil it until the brown and blood goes out:
through the water away and use new one
Put the meat and all ingredients inside the bowl and put the new water:
use sake as well (only a litle bit):
when it is cooking, take out the bubles (this is still from the meat). We want clean soup broth:
prepare the tari-sauce that is used for the pork belly later (put all ingredients like two garlic (squeced), ginger slices and soya sauce and vinegar and cook it for 5 minute. Turn off and leave it for later:
take a nice pork belly, cut it and put it in the already cooking ramen:
souk the meat with the ramen and cook it for 1h
the rest of the ramen, let it cook for 3 hours
the pork belly should be around 1h, then take it out and put it in the tari sauce
put it in the fridge until you are ready to eat the ramen

next day or when you ready to make the ramen

reheat the soup, cook it on high level to get a more concentrated broth
then when you have the right amount of soup/ramen, put 3 pieces of miso (if you have paste, that should already be in on day one with the soup)
ready the ramen or udon noodles
don’t need to be cooked, can be added to the hot soup and let it warm up
slice the pork belly from the fridge
no need to heat up either
filter the ramen so that you have the plain ramen:
slice the soy eggs (see Soy Sauce Eggs)
last step, prepare the ramen:
put spring onions, bean sprouts, eggs. soak everything with the very hot ramen, so that the meat, egg and noodles are warm
enjoy! ;-)