Smoked Teriyaki Miso Ramen

Ingredients for 2 servings:

• 500 ml water
• 250 ml meat broth
• 2 large oranges
• 3 tbsp soy sauce, light
• 3 tbsp oyster sauce
• 2 tbsp honey
• 1 tsp ginger, grated
• 1 Thai chili pepper(s)
• 2 slice(s) smoked bacon, intense, not Black Forest ham!
• 2 nori sheets
• 3 tbsp miso paste
• 2 garlic cloves
• 1 tbsp apple cider vinegar or rice vinegar
• 400 g meat, as desired (chicken, beef, shrimp, etc.)
• 1 garlic clove(s)
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 large orange(s)
• 1 tsp ginger, grated
• 2 servings of ramen noodles
• 1 small bunch of spring onions, fresh
• 1 bag of fresh soy sprouts
• 1 bowl of fresh mushrooms or fresh shiitake mushrooms
• 50 g carrot(s), grated
• 50 g celery, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

Favorite flavor bomb

For the broth: Bring the water and broth to a simmer. Widely strip the orange zest. Squeeze the oranges and add the juice to the boiling broth. Add the soy sauce, oyster sauce, honey, ginger, chili pepper, smoked bacon, nori leaves, miso paste, and 2 crushed garlic cloves and simmer gently for 45 minutes. Season the broth to taste. Trim the meat. Let the broth simmer for another 10 minutes. Towards the end, the broth should have a very strong sweet, salty, and smoky flavor, and about 1/3 of the actual liquid should have evaporated. Add the vinegar. Then bring the broth to a boil briefly and set aside. Season the broth again, as it is important that it is very intense. If necessary, add more soy sauce, miso paste, and honey. If too much liquid has evaporated, add more water. For the meat: Cut the meat into bite-sized pieces and cook in the soup for 5 minutes once the soup has reduced to simmering for at least 30 minutes. Then remove the meat. To make a marinade, combine honey, soy sauce, grated ginger, crushed garlic cloves, the orange strips, and the orange juice in a pan. Simmer until a richly flavored syrup forms. Briefly toss the cooked meat in the marinade and set aside to marinate. Cook the ramen noodles according to the instructions. It’s important not to add any salt. For the vegetables: Wash everything and cut into pieces or strips as desired. Wash the bean sprouts and set aside. The spring onions, mushrooms, carrots, and celery are just suggestions. Feel free to add other vegetables, too. Pak choi, snow peas, and other crunchy vegetables are particularly good. Please ensure that the vegetables can be eaten raw; otherwise, prepare them beforehand. Heat two deep bowls. Pour the noodles evenly into the bowls. Then, decorate the bowls with the raw vegetables in portions until they are full. It looks especially attractive if you place the vegetables in different parts of the bowl instead of mixing them together. The vegetables in the bowl absorb a lot of the broth and also release a lot of their own juices, which is why the final product tastes less intense than broth from the stove. Quickly bring the broth back to a boil and strain it through a sieve. Divide the strained broth evenly among the bowls until they are filled to the brim. Then place the bean sprouts on top of the vegetables and place the meat on top.