Ramen – Japanese noodle soup

Ingredients for 4 servings:

• 500 g pork back or pork loin
• 100 ml soy sauce
• 500 g ramen noodles
• 4 cloves garlic
• 3 spring onions
• 4 carrots
• 100 g soy sprouts
• 4 eggs
• 1 pinch(s) of pepper
• 1 serving of salt
• 1 tbsp sugar
• 4 shiitake mushrooms or button mushrooms
• 1 tsp chili flakes, as desired
• 600 ml vegetable stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

for the pressure cooker

I was looking for a recipe for an Asian ramen soup, but the cooking time of up to seven hours blew me away. So I thought: This is a case for the pressure cooker. Put the pressure cooker on the stove, add a splash of oil, and sear the meat in one piece on all sides to brown it. Then deglaze with the stock and add the soy sauce. Let everything simmer with the lid closed for at least an hour. In the meantime, you can hard-boil the eggs and slice the vegetables. Cut the onion into eighths. I usually add the sugar and spices to the vegetables so that everything goes into the pot in one go. When the meat is cooked, you can remove it and add the noodles and vegetables to the pot. Then carefully pull the meat apart with two forks until it forms small strings. When you’re done, return the meat to the pot. Stir again and serve.