Adapted from Just One Cookbook
Serves 2Ingredients:
1. 2 portions of ramen
2. 150g pork belly sliced in strips
3. 1 inch ginger grated
4. 2 cloves of garlic minced
5. 2 shiitake mushrooms sliced thinly
6. 2 king oyster mushrooms sliced thinly
7. 50g or 1 bunch of enoki mushrooms loosened
8. 50g or a handful of bean sprouts (optional)
9. 2 leaves of xiao bai cai (optional)
10. 2 tiger prawns
11. 2 eggs (荷包蛋 he bao dan)
12. 1 TBS sasame oil.
13. 1 TBS spicy chili bean paste (la doubanjiang)
14. 1 TBS sake (optional)
15. 1 TBS Mentsuyu
16. 1 TBS Japanese rice vinegar
17. 1 tsp. miso paste
18. 1 tsp. soya sauce
19. 1 litre of water or homemade stock
20. 1 stalk spring onions chopped for garnish (optional)
21. A handful of Katsuobushi (dried bonito flakes) (optional)
22. 1 tsp. Chiu Chow Chilli oil (optional)
Directions:
1. Meanwhile, fry eggs, drain away excess oil and set aside.
2. Heat wok with sesame oil over medium high heat, add garlic and ginger and fry until golden.
3. Add spicy chili bean paste (la doubanjiang), stir and mix well.
4. Add the meat and fry until cooked.
5. Add the shiitake, king oyster mushrooms and enoki mushrooms and fry until cooked.
6. Add sake, Mentsuyu and water and bring to a boil for a few minutes until the alcohol evaporates.
7. Add 1 litre water/stock. It will sizzle. for a few minutes until the alcohol evaporates.
8. Add add miso paste, soy sauce and Japanese rice vinegar.
9. Add tiger prawns, remove from broth when it is cooked (it turns red) and set aside.
10. Add bean sprouts and xiao bai cai, cook for 30 seconds, remove from broth and set aside.
11. Concurrently, boil a separate pot of water and cook noodles according to package instructions, drain and portion into 2 large bowls.
12. Add toppings i.e. 1 prawn, 1 egg, mushrooms and vegetables (beansprouts and xiaobaicai) into each bowl.
13. Pour in the hot broth into the bowls.
14. Garnish with spring onions and bonito flakes and serve hot :-)
15. If you like it extra spicy, add chilli oil into your noodle soup
Additional Information:
Actually Ramen is a Chinese dish introduced by the Chinese immigrants in Japan. It means 拉麺 (la mian) in Chinese. It is also called 大碗面 (big bowl noodle) in Chinese. But it has become known to be a Japanese dish known as Japanese Ramen. We tried this for the first time today. It's wonderful to have a bowl of hot Ramen noodle soup during the cold and wet autumn.
I reduce the meat from 250g to 150g, because I think it is too much meat. I added more vegetables to the noodle soup, because I love vegetables and it is healthier. I also increase the water/stock, because I love soup.
References:
http://www.justonecookbook.com/tsukemen-dipping-noodles/
https://en.wikipedia.org/wiki/Ramen
Main ingredients
Seasonings
You can buy pork belly from Netto for 69 DKK for 1.2 kg.
Prepare the eggs. I like mine done like 荷包蛋 Chinese Pocket Egg.
Heat wok with sesame oil over medium high heat
Add garlic.
Add ginger and fry until golden.
Add spicy chili bean paste (la doubanjiang).
Stir and mix well.
Add the meat.
Fry until cooked.
Add the shiitake mushrooms.
Add the king oyster mushrooms.
Break loose, add the enoki mushrooms and fry until cooked (very fast).
5. Add 1 TBS sake (optional, I didn't add it here) and 1 TBS Mentsuyu.
Add 1 litre of water. It will sizzle.
or add homemade stock. Since I have some left-over stock today, I use a mixture of water and stock. Don't worry, if you don't have stock. As the bean paste is very savory, this dish will still taste good, even if it is not made from stock.
Bring to a boil for a few minutes until the alcohol evaporates.
Add 1 tsp. soy sauce.
Add 1 tsp. miso paste.
Add 1 TBS Japanese rice vinegar and simmer for 10 minutes under low heat.
Add tiger prawns, remove from soup when it is cooked (it turns red) and set aside.
Add bean sprouts.
Add xiao bai cai, cook for 30 seconds or until just done, quickly remove from soup and set aside. Don't overcook the vegetables.
You can add in the noodles at this time into the soup, especially if you are using fresh noodles, and cook for 1 minutes or until the noodles are done.
OR
You can while making the soup, boil a separate pot of water concurrently for the noodles. If I have the time, I prefer to cook the noodles separately to remove any wax or preservatives that come with packet noodles.
When water boils, cook noodles.
Once noodles is cooked, drain and divide portions into two serving bowls.
Add toppings of egg, prawns and vegetables.
Pour in the hot soup and garnish with spring onions and bonito flakes. Serve hot :-)
If you like it extra spicy, add 1-2 tsp of chilli oil into your soup.
Our Little FECS (6Y7M6D) enjoying his bowl of Japanese Ramen :-)
