Hiroshima Ramen

Ingredients

• Salt and pepper - To taste
• Eggs - 2
• Sesame oil - 1 tablespoon
• Chicken broth - 4 cups
• Soy sauce - 3 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Green onions - 4, chopped
• Bean sprouts - 1 cup
• Cabbage - 2 cups, shredded
• Pork belly - 200 grams, thinly sliced
• Ramen noodles - 2 packs

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 garlic and ginger, and sauté for 1 minute.
3. Add the pork belly slices and cook until browned and crispy, about 5 minutes.
4. Add the cabbage, bean sprouts, and green onions. Cook until the vegetables are slightly softened, about 3 minutes.
5. Pour in the chicken broth and soy sauce. Bring to a boil, then reduce the heat and simmer for 15 minutes.
6. In a separate pot, bring water to a boil and cook the eggs for 6-7 minutes for soft-boiled or 9-10 minutes for hard-boiled. Peel and set aside.
7. Divide the cooked ramen noodles into serving bowls. Ladle the hot broth and vegetables over the noodles.
8. Slice the boiled eggs in half and place them on top of the ramen bowls.
9. Season with salt and pepper to taste. Serve hot and enjoy!