Description
A richly flavorful noodle soup featuring wheat noodles, a salty and savory soy sauce-based broth, tender slices of chashu pork, fresh vegetables like scallions, bamboo shoots, and soft-boiled eggs.
Ingredients
Scale
- 1 package (about 14 oz) dried ramen noodles
- 4 cups chicken or vegetable broth
- 1/4 cup soy sauce (adjust to taste)
- 1 tablespoon mirin (optional)
- 1 teaspoon rice vinegar
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced
- 1 cup sliced bamboo shoots (marinated or fresh)
- 2 cups sliced chashu pork (pre-made or store-bought)
- 2 green onions (scallions), chopped
- 2 soft-boiled eggs (marinated in soy sauce if desired)
- 1 cup bean sprouts
- Sesame seeds and nori sheets for garnish
Instructions
- In a large pot, bring the broth to a simmer. Add soy sauce, mirin, rice vinegar, ginger, and garlic. Let it simmer for 10-15 minutes to infuse flavors.
- Cook the ramen noodles according to package instructions, then drain and divide into bowls.
- Pour the hot broth over the noodles.
- Top each bowl with bamboo shoots, chashu pork, bean sprouts, green onions, and a halved soft-boiled egg.
- Garnish with sesame seeds and nori strips. Serve immediately.
Notes
Use fresh ingredients for the best flavor. Adjust soy sauce for saltiness. Traditionally served hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Japanese
Nutrition
- Calories: 650 kcal
- Sugar: 8g
- Fat: 25g
- Carbohydrates: 70g
- Protein: 35g