Ramen
If you love Japanese ramen, you have got to try this. It's so fragrant and delicious. The use of kombu (dried kelp) and bonito flakes really gives you that umami taste and they are easily available at the Japanese section of supermarkets. The broth is so tasty that I am pretty sure you will lick the bowl clean haha. The pork belly not only adds flavor and sweetness to the broth, but it also adds a great topping for the ramen. This recipe makes about 7 bowls of ramen, equivalent to 7 packets of Miracle noodles so you can adjust accordingly. I used spinach noodle, but you can use any type of miracle noodle. Normally, you would need to dry roast the noodles after boiling and draining. However, I feel that dry roasting is only necessary if you are going to make stir fried noodles or lo mein (tossed noodles) as you do not want any excess water. But for soup dishes, it's not necessary to dry roast for obvious reasons.
1. In a pot, add cooking oil and stir fry garlic, ginger and shallots until fragrant.
2. Add miso and mix well.
3. Add chicken stock, water, kombu, bonito flakes and pork belly. The amount of water needs to be sufficient to cover the pork belly.
4. Cover and bring to a boil then lower heat and simmer for about an hour or until pork belly is tender.
5. Adjust taste accordingly.
6. In a pot, add eggs and water. Bring to boil and cook for 6 minutes to get a semi soft yolk.
7. Once the pork belly is tender, remove, strain the broth and set aside.
8. Cut pork belly into thin slices and set aside.
9. Prepare the konjac noodles by rinsing with tap water, boil for 2 minutes and drain.
10. Place noodle in a bowl. Top with pork belly, eggs, spring onions and pour broth over.
11. Sprinkle with sesame seeds and garnish with roasted seaweed.
12. Serve hot.
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