Information

Difficulty: Medium
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour & 20 minutes
Serves: 4
Nutrition Per Serving(Cals/Fat/Protein/Carbs): 897/45g/27g/83g
Total Cost/Cost Per Serving: $11.52/$2.68

Ingredients

1.5 tbsp sesame oil
1.5 tbsp avocado oil
1 medium shallot, minced
1 tbsp minced garlic
1 tbsp minced ginger
1 quart chicken stock, preferably homemade
1 quart beef or pork stock, preferably homemade
1/2 lb. pork belly, smoked (can be replaced with thick-cut bacon in a pinch)
1 packet bonito flakes
1 tbsp fried chili in oil
3 tbsp reduced sodium miso paste
4 portions dry ramen noodles
4 soft-boiled eggs
Shiitake mushrooms, sliced, for garnish
Red cabbage, shredded, for garnish
Jalapeno, sliced, for garnish
Soy sauce

Equipment

Large Stockpot
Stove/Range
Cutting Board
Knife
Rubber Spatula
Ladle
Frying Pan
Mixing bowl filled with ice & water

Instructions

1. Place 4 eggs into a small sacuepan or pot with a lid. Fill with water until eggs are covered by at least 1/2 inch of water. Bring to a boil. Once boiling, remove from heat and cover. Set a timer for 6 minutes.

2. Once timer has ended, carefully place the eggs into a mixing bowl filled with ice & water. Allow to cool for a few minutes, then peel eggs. Place in a samll container and cover with soy sauce. Allow to rest.

3. In a large pot, combine 1.5 tbsp of sesame oil and 1.5 tbsp avocado oil. Heat over a medium flame. Add 1 minced shalloth, stir. After about a minute, add 1 tbsp minced garlic and 1 tbsp minced ginger. Stir carefully and allow to cook until fragrant, about 2 minutes.

4. Add 1 tbsp fried chili in oil (more if you prefer a spicy broth) and stir. Carefully pour in 1 quart of chicken stock and 1 quart of beef stock. If using store bought stock, be sure to purchase the reduced sodium offering.

5. Bring stock to a low simmer. Add 1 packet of bonito flakes for a rich, umami flavor. Add 3 tbsp reduced sodium miso paste and gently stir.

6. As broth simmers, carefully slice smoked pork belly into 1/8 inch thick strips. Cut the strips in half to make them easier to eat in the finished soup.

7. Place pork belly strips in a cold frying pan. Place pan over medium-low heat and allow to cook until evenly crispy, flipping often. Allow pork belly slices to rest on a paper towl once finished.

8. Shred red cabbage, slice a jalapeno thinly, slice a handful of shiitake mushrooms for garnish. Add bean sprouts, corn, or soybeans for traditional garnishes. Remove eggs from soy sauce, slice in half.

9. Just before serving, increase flame under broth. Add ramen noodles to preferred serving bowls. Arrange garnishes and pork belly around the edge of the bowl. Carefully ladle broth over noodles, pork, and garnishes. Allow to sit for at least 2 minutes to cook noodles & enjoy!

Pairs With

Stir-Fried Veggies
Baby Bok Choi
Japanese Lager Beers (Sapporo/Ichiban)