Ingredients with Measurements:
- 1 pound pork belly, sliced
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons ginger, grated
- 1 tablespoon miso paste
- 1 tablespoon soy sauce
- 8 cups chicken broth
- 2 cups water
- 2 tablespoons sake
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- 1 cup kimchi, chopped
- 4 packs ramen noodles
- 4 soft-boiled eggs
- 4 green onions, sliced
- 2 sheets nori, cut into small pieces
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
- Tongs
- Ladle
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the sliced pork belly and cook until browned and crispy, about 5-7 minutes. Remove from the pot and set aside.
2. In the same pot, add the chopped onion, minced garlic, and grated ginger. Cook until fragrant, about 2-3 minutes.
3. Add the miso paste and soy sauce to the pot and stir to combine.
4. Pour in the chicken broth, water, sake, and mirin. Bring to a boil, then reduce heat to low and let simmer for 30 minutes.
5. In a skillet, heat the sesame oil over medium heat. Add the chopped kimchi and cook until slightly caramelized, about 5-7 minutes.
6. Cook the ramen noodles according to package instructions.
7. To assemble the ramen bowls, divide the cooked noodles among 4 bowls. Ladle the hot broth over the noodles.
8. Top each bowl with the cooked pork belly, caramelized kimchi, soft-boiled egg, sliced green onions, and nori pieces.
9. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 823
Fat: 43g
Carbohydrates: 64g
Protein: 44g
Sodium: 2,290mg
Sugar: 7g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Miso paste can be substituted with soybean paste or doenjang.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
Variations:
- Add sliced mushrooms or bok choy to the broth for extra flavor and nutrition.
- Use udon noodles instead of ramen noodles.
- Add a dollop of gochujang (Korean chili paste) for extra spice.
Tips and tricks:
- To make soft-boiled eggs, bring a pot of water to a boil. Gently lower the eggs into the water and let cook for 6-7 minutes. Remove from the water and let cool before peeling.
- To make the pork belly extra crispy, pat dry with paper towels before cooking.
- Use high-quality chicken broth for the best flavor.
Storage instructions:
Leftover ramen can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, simply microwave the ramen bowl for 1-2 minutes or until heated through.
Presentation ideas:
Serve the ramen in large bowls and garnish with extra green onions and nori pieces.
Garnishes:
Green onions, nori pieces, sesame seeds, and chili flakes.
Pairings:
Serve with a cold beer or sake.
Suggested side dishes:
Edamame, gyoza, or cucumber salad.
Troubleshooting advice:
- If the broth is too salty, dilute with more water or chicken broth.
- If the pork belly is not crispy enough, cook for a few more minutes or broil in the oven for a few minutes.
Food safety advice:
Make sure to cook the pork belly and eggs thoroughly to avoid any foodborne illnesses.
Food history:
Tonkotsu ramen originated in Fukuoka, Japan in the 1930s. It is known for its rich and creamy pork broth.
Flavor profiles:
Savory, umami, spicy, and tangy.
Serving suggestions:
Serve hot and enjoy as a comforting meal on a cold day.
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Region: Japanese