Iekei Ramen

Ingredients

• Soft (boiled eggs - 2)
• Nori (seaweed) (2 sheets, sliced)
• Green onions (2 stalks, chopped)
• Menma (bamboo shoots) (1/2 cup)
• Spinach (1 cup, blanched)
• Chashu pork (4 slices)
• Ramen noodles (2 servings)
• Salt (to taste)
• Mirin (2 tablespoons)
• Soy sauce (1/4 cup)
• Ginger (1 thumb-sized piece, sliced)
• Garlic (4 cloves, minced)
• Chicken bones (500 grams)
• Pork bones (1 kg)

Instructions

1. In a large pot, add the pork bones, chicken bones, garlic, and ginger. Fill the pot with enough water to cover the bones. Bring to a boil, then reduce the heat and simmer for 4-6 hours to make the broth.
2. Skim off any impurities that rise to the surface during simmering.
3. Once the broth is ready, strain it through a fine-mesh sieve and return it to the pot.
4. Add soy sauce, mirin, and salt to the broth. Adjust the seasoning according to your taste.
5. Cook the ramen noodles according to the package instructions. Drain and set aside.
6. In a separate pot, blanch the spinach in boiling water for 1-2 minutes. Drain and set aside.
7. To serve, divide the cooked noodles into bowls. Ladle the hot broth over the noodles.
8. Top each bowl with chashu pork slices, blanched spinach, menma, chopped green onions, sliced nori, and a soft-boiled egg.
9. Serve hot and enjoy!