Nagoya Ramen
Nagoya Ramen is a delicious and hearty Japanese noodle soup dish with a rich and savory broth, tender chashu pork, and various toppings.
Ingredients - Serves 2
- Black garlic oil - 2 tablespoons
- Corn kernels - 1/2 cup
- Bean sprouts - 1 cup
- Soft-boiled eggs - 2
- Nori seaweed - 2 sheets, cut into strips
- Green onions - 2 stalks, chopped
- Ramen noodles - 2 servings
- Dried kelp (kombu) - 1 piece (4x4 inches)
- Dried shiitake mushrooms - 4 pieces
- Sake - 2 tablespoons
- Mirin - 2 tablespoons
- Soy sauce - 2 tablespoons
- Chicken broth - 4 cups
- Pork belly - 300g
Let's Get Started
- In a large pot, combine the chicken broth, soy sauce, mirin, sake, dried shiitake mushrooms, and dried kelp. Bring to a boil, then reduce the heat and simmer for 1 hour to develop the flavorful broth.
- While the broth is simmering, 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.
- Remove the pork from the pot and let it cool slightly. Slice the pork into thin slices.
- Cook the ramen noodles according to the package instructions. Drain and set aside.
- Strain the broth to remove the mushrooms and kelp. Return the broth to the pot and keep it warm.
- Divide the cooked ramen noodles into serving bowls. Pour the hot broth over the noodles.
- Top the noodles with chashu pork slices, chopped green onions, nori seaweed strips, soft-boiled eggs, bean sprouts, and corn kernels.
- Drizzle each bowl with black garlic oil for added flavor.
- Serve the Nagoya Ramen hot and enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Calories: 600
- Fat: 15g
- Carbs: 80g
- Protein: 30g
- Sodium: 1500mg
- Sugar: 5g