Ankake Ramen

Ingredients

• Ramen noodles (2 servings)
• Pork belly (200g, cut into thin slices)
• Nori seaweed (2 sheets, sliced)
• Eggs (2, soft-boiled)
• Cornstarch (2 tablespoons, dissolved in 2 tablespoons of water)
• Chicken broth (4 cups)
• Mirin (2 tablespoons)
• Soy sauce (3 tablespoons)
• Fresh ginger (1 tablespoon, grated)
• Garlic (2 cloves, minced)
• Green onions (2, chopped)
• Bean sprouts (1 cup)
• Cabbage (1 cup, shredded)

Instructions

1. Cook the ramen noodles according to the package instructions. Drain and set aside.
2. In a large pot, heat a tablespoon of oil over medium heat. Add the pork belly slices and cook until browned and crispy. Remove from the pot and set aside.
3. In the same pot, add the minced garlic and grated ginger. Sauté until fragrant, about 1-2 minutes.
4. Add the shredded cabbage and bean sprouts to the pot. Cook for about 3-4 minutes, until slightly softened.
5. Pour in the chicken broth, soy sauce, and mirin. Bring the mixture to a boil.
6. Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
7. Stir in the dissolved cornstarch and continue to cook, stirring frequently, until the sauce thickens, about 3-5 minutes.
8. Divide the cooked ramen noodles into bowls.
9. Ladle the thickened sauce and vegetable mixture over the noodles.
10. Top each bowl with the crispy pork belly, soft-boiled eggs, chopped green onions, and sliced nori seaweed.
11. Serve hot, garnished with additional green onions if desired, and enjoy!