Asahikawa Ramen

Ingredients

• Ramen noodles (2 servings, dried or fresh)
• Pork belly (200g, sliced)
• Chicken broth (4 cups)
• Miso paste (3 tablespoons)
• Soy sauce (2 tablespoons)
• Onion (1, sliced)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, grated)
• Corn kernels (1/2 cup, fresh or canned)
• Bean sprouts (1 cup, fresh)
• Green onions (2, chopped)
• Soft-boiled eggs (2, for topping)

Instructions

1. In a large pot, cook the sliced pork belly over medium heat until browned and crispy, about 5-7 minutes. Remove from the pot and set aside, leaving the rendered fat in the pot.
2. In the same pot, add the sliced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent, about 3-4 minutes.
3. Stir in the miso paste and soy sauce, mixing well to combine with the aromatic base.
4. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
5. While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
6. Divide the cooked noodles into serving bowls.
7. Ladle the hot broth over the noodles, then top with slices of crispy pork belly, chopped green onions, bean sprouts, corn kernels, and halved soft-boiled eggs.
8. Serve hot and enjoy your comforting bowl of Asahikawa Ramen!