Ramen – Asian-style noodle soup

Ingredients for 4 servings:

• Sunflower oil or other vegetable oil
• 500 g pork loin(s)
• n. B. water
• 1 spring onion(s), cut into rings
• 3 cm ginger, freshly peeled and grated
• 100 ml soy sauce
• 50 ml sake
• 1 tbsp sugar
• 4 eggs, boiled, peeled
• 2 liters of water
• 4 tbsp instant chicken broth
• 4 tbsp soy sauce
• 600 g Chinese egg noodles, thin
• n. B. Bamboo shoot(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

First, prepare the meat broth. It’s worth making it yourself: Heat sunflower oil in a pot and brown the loin (or lean pork, for example). Add the spring onions, ginger, soy sauce, sake, and sugar, and fill with water enough to cover the meat. Bring everything to a boil, reduce the heat, and simmer for about 40 minutes. Once the broth has reduced by half, add the eggs. This allows them to take on the same color as the meat. After cooking, chop the meat into small pieces and halve the eggs. Now for the main course: Bring the 2 liters of water to a boil, add the instant chicken broth, the previously prepared meat broth (about 100 ml), and the soy sauce. Reduce the heat to low. Prepare the noodles separately and place them in serving bowls/plates. Top with the soup and eggs. Season with salt and pepper, garnish with fresh spring onions, and enjoy. The garnishes can also vary depending on the season. For example, bamboo shoots are often added in spring, and mushrooms in autumn.