Teresa's Recipes
Nagoya Ramen
Nagoya Ramen is a soul-warming Japanese noodle soup known for its rich, savory broth that tantalizes the taste buds. Originating from the bustling city of Nagoya, this dish is a comforting bowl filled with tender chashu pork, vibrant toppings, and a drizzle of aromatic black garlic oil. It's perfect for a cozy night in or impressing guests with your culinary skills. Dive into this delightful experience and savor the layers of flavor that come together in each bite.
Ingredients
- 6 cups Chicken broth
- 1/2 cup Soy sauce
- 1/4 cup Mirin
- 1/4 cup Sake
- 4 pieces Dried shiitake mushrooms
- 1 piece (about 4 inches) Dried kelp (kombu)
- 1 pound Pork belly
- to taste Salt
- to taste Pepper
- 4 servings Ramen noodles
- 2, chopped Green onions
- 2 sheets, cut into strips Nori seaweed
- 1 cup Bean sprouts
- 1 cup Corn kernels
- 2 tablespoons Black garlic oil
- 4, for soft-boiling Eggs
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Calories: 650
- Fat: 30g
- Carbs: 70g
- Protein: 35g
- Sodium: 1800mg
- Sugar: 3g
Instructions
- In a large pot, combine the chicken broth, soy sauce, mirin, sake, dried shiitake mushrooms, and dried kelp. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour to develop a flavorful broth.
- While the broth simmers, prepare the chashu pork. Season the pork belly with salt and pepper, then sear it in a hot pan until browned on all sides. Transfer the pork to a slow cooker or a pot, and add enough water to cover the pork. Cook on low heat for 2 hours until the pork is tender and easily shreddable.
- After cooking, remove the pork from the pot and let it cool slightly before slicing it into thin pieces.
- Cook the ramen noodles according to the package instructions. Drain and set aside.
- Once the broth has finished simmering, strain it to remove the mushrooms and kelp. Return the broth to the pot and keep it warm over low heat.
- To soft-boil the eggs, bring a small pot of water to a boil. Carefully add the eggs and boil for 6-7 minutes. Remove and place the eggs in an ice bath to stop the cooking process. Peel and slice in half.
- Divide the cooked ramen noodles into serving bowls and pour the hot broth over the noodles.
- Top each bowl with slices of chashu pork, chopped green onions, nori strips, soft-boiled eggs, bean sprouts, and corn kernels.
- Finish by drizzling each bowl with black garlic oil for an extra layer of flavor.
- Serve the Nagoya Ramen hot and enjoy!
Tips
- For a spicier version, add some chili oil or togarashi to your bowl.
- You can also substitute the pork belly with chicken or tofu for different flavor profiles.
- Feel free to add seasonal vegetables like bok choy or spinach for added nutrition.