1scallionboth white and green parts, thinly sliced on an angle
1large sheet noricut into quarters, or 4 small sheets
Meat toppings (choose either one):
4ozbraised pork belly (see note)thinly sliced
4ozRoasted Pork (see note)thinly sliced
Instructions
Making shoyu base:
Prepare the shoyu base by combining all the ingredients for shoyu base in a saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes. Strain through a fine-mesh sieve
Making 6-minute eggs:
Place the eggs in a small pot with the salt. Add enough cold water to cover the eggs, then set the pot over high heat and bring the water to a boil. Once it reaches a boil, cover the pot and turn off the heat. Let sit for 6 minutes. Drain the eggs and rinse under cold water until cool enough to handle. I find it easier to peel when it's cold
Combine the chicken stock and shoyu base (which is now called, shoyu broth) in a pot over high heat and bring to a boil. Reduce the heat and cover to keep warm
Divide the noodles among 4 bowls. Top each with shoyu broth, 1 cup of pork braising liquid and then arrange in a circle over the noodles 1/2 egg, slices of pork, menma, and fish cake (if using), with the scallions in the center. Garnish each bowl with a sheet of nori
Notes
1.Follow instruction for Basic ramen chicken stock here 2.Recipe for braised pork belly is here 3.Recipe for Roasted pork is here