Hiroshima Ramen

Ingredients

Ramen noodles

2 servings

Pork belly

200g, sliced

Chicken broth

4 cups

Soy sauce

3 tablespoons

Sesame oil

2 tablespoons

Fresh ginger

1 tablespoon, minced

Garlic

3 cloves, minced

Cabbage

1 cup, chopped

Bean sprouts

1 cup

Green onions

1/2 cup, sliced

Eggs

2, for soft-boiled

Salt

to taste

Pepper

to taste

Instructions

1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
3. Add the sliced pork belly to the pot and cook until browned and crispy, approximately 5 minutes.
4. Stir in the chopped cabbage, bean sprouts, and sliced green onions. Cook for an additional 3 minutes, allowing the vegetables to soften slightly.
5. Pour in the chicken broth and soy sauce, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes to meld the flavors.
6. Meanwhile, in a separate pot, bring water to a boil for the eggs. Cook the eggs for 6-7 minutes for soft-boiled or 9-10 minutes for hard-boiled. Remove the eggs, cool them under cold water, peel, and set aside.
7. Divide the cooked ramen noodles into serving bowls. Ladle the hot broth and vegetable mixture over the noodles.
8. Halve the boiled eggs and place them on top of the ramen bowls.
9. Season with salt and pepper to taste, and enjoy hot!