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!