Ankake Ramen

Ingredients

• Nori seaweed - 2 sheets, sliced
• Eggs - 2, soft-boiled
• Cornstarch - 1 tablespoon, dissolved in 2 tablespoons of water
• Chicken broth - 4 cups
• Mirin - 2 tablespoons
• Soy sauce - 3 tablespoons
• Ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Green onions - 4, chopped
• Bean sprouts - 1 cup
• Cabbage - 2 cups, shredded
• Pork belly - 200g, thinly sliced
• Ramen noodles - 2 packs

Instructions

1. Cook the ramen noodles according to the package instructions. Drain and set aside.
2. In a large pot, heat some oil and cook the pork belly until browned. Remove from the pot and set aside.
3. In the same pot, add the garlic and ginger. Cook until fragrant.
4. Add the cabbage and bean sprouts. Cook until slightly softened.
5. Pour in the chicken broth, soy sauce, and mirin. Bring to a boil.
6. Reduce the heat and simmer for 10 minutes.
7. Stir in the dissolved cornstarch and cook until the sauce thickens.
8. Divide the cooked ramen noodles into bowls.
9. Pour the thickened sauce over the noodles.
10. Top with the cooked pork belly, chopped green onions, soft-boiled eggs, and sliced nori seaweed.
11. Serve hot and enjoy!